Easy Gluten-Free Pumpkin Doughnuts

Preheat your mini doughnut maker and spray with cooking spray.

In a large bowl, whisk together flour, flaxseed, baking soda, cream of tartar, baking powder, salt, and sugar. Make a well in the center and add the melted and cooled butter, pumpkin, vanilla, egg yolks, and milk. Mix gently.

In a separate small bowl whisk egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts. Add egg whites to mixture and stir just until mixed.

Transfer mixture to a ziploc baggie with the tip cut off. This makes it easy to pipe into the donut maker.
Fill each well ½ full without covering the middle section. If you do, your doughnuts won’t have a hole. Cook for about 4–6 minutes, according to your donut maker directions.

Allow to cool for a bit, then dip in melted butter and straight into cinnamon sugar.