Gluten-Free Pumpkin Doughnuts

Preheat oven to 350ºF.

In a large bowl, whisk together flour, baking soda, cream of tartar, baking powder, cinnamon, salt and sugar.

Make a well in the center and add melted and cooled butter, vanilla, eggs, pumpkin, and milk. Mix gently.

Transfer mixture to a large baggie with the tip cut off. This makes it easy to pipe into the donut maker. Fill each well ¾ full without covering the middle section. If you do, your doughnuts won’t have a hole.

Bake for about 8–10 minutes. Allow to cool and make the frosting.

Mix frosting ingredients in a small bowl. Adjust the amount of milk to your liking. More milk yields thinner icing.