Gluten-Free Donut Holes

Preheat oven to 350°F and grease a 24 mini muffin pan. Set aside.

In a large bowl, add flours, xanthan gum, brown sugar, baking powder, cinnamon and nutmeg and whisk together.

In a small bowl, whisk butter, egg, vanilla and milk together. Pour wet ingredients into dry ingredients and whisk until well combined. Spoon batter into tin, filling each hole almost full.

Bake 8-9 minutes or until a toothpick inserted into the center of a doughnut comes out clean. Remove from oven and allow to cool for 5 minutes in the tin.

Remove from tin and cool completely. Once completely cool, dip tops into cream cheese topping.

For the honey cream cheese topping:
In a small bowl, mix cream cheese, powered sugar, cream, vanilla and honey together until well combined and smooth. Let the mixture rest for about 10 minutes.