Donut Preparation

• Preheat the oven to 350°. Grease two donut pans with non-stick spray.
• Whisk the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large mixing bowl. Set aside.
• Whisk together the pumpkin puree, oil, brown sugar, sugar, eggs, almond milk, and vanilla in a medium bowl.
• Add the wet ingredients to the dry ingredients and whisk until combined.
• Take a large zipped-top bag, spoon the batter into the baggie, un-fold to fill and cut a small corner off.
• Pipe the batter into the donut pans, filling ¾ full. Bake for 11-12 minutes.
• Place the donut pans on a wire rack to cool for 2 minutes, then transfer to cool for another 10-15 minutes.
• Sift the powdered sugar through a fine mesh strainer into a bowl and set aside.
• Make the icing by adding brown sugar, almond milk, and dairy-free butter in a saucepan over medium heat and stir until smooth. Simmer for 1 minute.
• Remove from heat, whisk in vanilla extract and powdered sugar. Cool for 5 minutes.
• Dip the tops of the donuts into the icing and place back on the wire rack to set.