Preheat oven to 350° F. Lightly grease one standard donut pan.
In a large mixing bowl, beat the butter, egg, sugar, canned pumpkin, pumpkin pie spice, and salt, until well combined.
Add the gluten free flour blend and baking powder and stir until combined.
Scoop the batter into a piping bag or resealable plastic bag. Cut off the bottom tip of the plastic bag with scissors.
Pipe the batter into the prepared donut pan.
Bake the donuts for 16-18 minutes, or until a wooden pick inserted into the center of a donut comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack.
In a small bowl, whisk together the ingredients for the topping.
While the donuts are still warm, dip them in the topping and place on a plate or wire rack.
Serve warm or at room temperature.
Notes
Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will be too sweet for this recipe.
Check your gluten free flour blend for xanthan gum. If your brand doesn’t contain xanthan gum, try adding ¼ teaspoon.
Grease the donut pan to prevent any part of the donut from sticking. Even though the donut pans I use are non-stick, I still take the time to lightly grease them.
Use a piping bag to add your batter to the pan. The bag makes filling the wells a breeze.
Allow the donuts to cool slightly before dipping them in the topping. The donuts are still fragile when they first come out of the oven and may crumble and break if dipped too soon.