Gluten Free Pumpkin Spice Doughnut Holes

1. In a large bowl, beat together the softened butter and white sugar. Add the pumpkin, buttermilk, egg, egg yolk and vanilla. Scrape down the sides as necessary.
2. In another bowl, combine the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all purpose gluten free flour blend, and xanthan gum. Mix so it is all distributed evenly.
3. Add the dry ingredients into the wet ingredients. With a spoon, stir until well combined.
4. If you want to roll the dough out to make regular donuts, refrigerate for 3 hours before rolling out on a floured work surface and cutting with a donut cutter. Re-roll as necessary.
5. However, if you want to take the easier (just as tasty) route, you can proceed as follows: Heat your oil to 365 degrees F, using a thermometer; you don’t want to burn your donuts.
6. Using a metal cookie scoop, or 2 tablespoons, carefully scoop (approximately 2 tablespoons) doughnut dough into the hot oil. I did about 10-12 doughnut holes at a time. Fry, turning if necessary, until they are a nice dark brown colour.
7. Using a slotted spoon, remove from hot oil, and place on a paper towel-lined baking sheet. This allows the oil to drain.
8. While the doughnut holes are still hot, roll them around in the spiced sugar (see below). The sugar will stick to the doughnut holes.
9. Repeat until you have used up all the dough. This recipe makes about 2 dozen doughnut holes (using the size of cookie scoop I did).

For the spiced sugar, in a small bowl, stir together the sugar, cinnamon, and nutmeg.

Note: The all-purpose gluten free flour mix that I use is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.