1 1/2 cups of Canned Pumpkin
1 1/2 cups Sugar
1 1/2 cups of Gluten Free Flour
1/2 cup Vegetable Oil
1 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Ginger
Mix oil, eggs, sugar, pumpkin, spices, salt, and baking powder together until smooth. Gradually add the flour, stirring until well blended. Spray a donut pan with non stick spray. Fill each one about 2/3 full. Bake 15-18 minutes, until toothpick inserted comes out clean.
Let cool 5 minutes in pan. Loosen by running a knife around edges of each donut. Remove to a wire rack. Dust with cinnamon and sugar mix, or add a glaze.
I like this mix for topping the donuts:
1/2 cup sugar
1/2 cup powdered sugar
1/2-1 tsp. cinnamon
Not sure if everyone is aware, but King Arthur's packages not only their lovely gluten free flour, but they also carry a line of the dreaded All Purpose, Gluten Stuffed Flour. Please don't make the mistake of buying their regular all purpose thinking you are baking gluten free.
The flours to the left are both made from wheat flour and are not gluten free.
If you are planning to bake gluten free, please look for this flour that specifically says gluten free on the front. The bread flour with the blue label looks similar.