Pumpkin donuts

Y'all, I do not regret buying a donut pan. I always thought they were no different from, say, muffins, but things really do bake up differently in a donut pan.

I've tried a few different recipes for pumpkin donuts and this is my favorite, adapted from here. 

Pumpkin Donuts

1.5 c. GF flour mix
1 t. baking soda
1/4 t. salt
1/3 c. loosely packed brown sugar
1 t. pumpkin pie spice*
1/2 t. cinnamon

1 egg
1/2 c. pumpkin
2 T. oil
1/4 c. almond milk
1 t. vanilla

Preheat the oven to 350. Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Then mix it all together.
Spoon the batter into a sandwich baggie and cut off the corner. Pipe the batter generously into a greased donut pan. It should fill 6 wells. Bake for 15 minutes or until a toothpick comes out clean.

These are good on their own, but the maple cinnamon glaze (adapted from here) really makes these fantastic.

Maple Cinnamon glaze:
1 c. powdered sugar
1/2 t. cinnamon
1/2 T maple syrup
2 T. almond milk
dash of salt

Mix all of the ingredients in a bowl wide enough to dip the donuts.  Microwave for 15 seconds to help the flavors meld (I hate that "stale" powdered sugar taste). Dip the donuts and let the glaze set.

*Pumpkin pie spice:
1 t. ground cinnamon
1 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cloves