Gluten-Free Pumpkin Doughnuts

• 1-1/2 cup Bob's Red Mill 1 To 1 Gluten Free Flour
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Cream Of Tartar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Salt
• 2/3 cups Sugar
• 1/2 cups Unsalted Butter, Melted And Cooled
• 1/2 teaspoons Vanilla
• 2 whole Eggs
• 1/2 cups Pumpkin Puree
• 1/2 cups Milk
• FOR THE FROSTING:
• 1 cup Powdered Sugar
• 2 Tablespoons Pure Maple Syrup
• 2 Tablespoons Milk (more Of Less To Preferred Consistency)

1. Preheat oven to 350u0b0F.
2. In a large bowl, whisk together flour, baking soda, cream of tartar, baking powder, cinnamon, salt and sugar.
3. Make a well in the center and add melted and cooled butter, vanilla, eggs, pumpkin, and milk. Mix gently.
4. Transfer mixture to a large baggie with the tip cut off. This makes it easy to pipe into the donut maker. Fill each well 3/4 full without covering the middle section. If you do, your doughnuts won't have a hole.
5. Bake for about 8-10 minutes. Allow to cool and make the frosting.
6. Mix frosting ingredients in a small bowl. Adjust the amount of milk to your liking. More milk yields thinner icing.

bobs red, ubc, ubc, baking powder, cinnamon, ubc, sugar, unsalted butter, vanilla, eggs, pumpkin puree, milk, frosting, powdered sugar, maple syrup, milk

Taken from tastykitchen.com/recipes/breads/gluten-free-pumpkin-doughnuts/ (may not work)