In a large bowl combine the sugar, eggs, vegetable oil, canned pumpkin and pure vanilla extract. Mix until fully combined.
Add gluten-free flour, xanthan gum (leave out if your flour already has it), salt, pumpkin pie spice, cinnamon and baking powder and mix until fully combined.
The batter will be thick and sticky.
Add batter to a large plastic storage bag (or piping bag). I like to take a tall cup and put the bag inside of the cup so it’s easier to fill the bag with the batter. Close the seal of the bag.
Cut the tip off of the bag.
Squeeze the bag carefully filling the donut pan.
Bake for 14-16 minutes. They will be golden brown and set.
In a small bowl whisk together the ingredients for the glaze.
Dip each warm donut into the glaze and place on a plate or wire rack.
My trick for making donuts easy is to put the batter into a large plastic storage bag, then snip the end off and use it to pipe the batter into my donut pan.I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.Store in an air-tight container.Mama says, “Check all of your labels!”