Gluten-Free Pumpkin Spice Doughnut Muffins

Preheat your oven to 350 F and grease or line a 12 count standard size muffin pan with wrappers (recipe makes roughly 8).

Combine all dry ingredients (flours, sugar, baking powder, baking soda, salt and spices) in a large bowl, mixing well. Set aside.

In another bowl, whisk the eggs then add the milk, pumpkin purée, oil and vanilla. Whisk until well combined.

Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour).

Spoon heaping quarter cups of batter into each muffin well, filling each well about ¾ of the way full. Bake for 20-24 minutes or until puffed, golden brown and firm enough to spring back against a light finger poke. When done, a toothpick inserted in the center should come out clean. Remove pan from oven and set it on a rack. Let muffins cool in the pan for a few minutes, then carefully remove them to a wire rack and let them cool fully.

I think these are great on their own, but for the glaze, whisk together the powdered sugar, maple syrup, milk and cinnamon in a small bowl. Add additional milk if glaze is too stiff. Spoon glaze over each cooled muffin.

Recipe adapted from the book “Baked Doughnuts for Everyone” by Ashley McLaughlin.