A couple of weeks ago, I had the pleasure of traveling to Dallas, Texas, for the Gluten & Allergen Free Expo, run by my friend and colleague, Jen Cafferty. I was there to do a cooking demo and hang out with my gluten-free friends. You might have even heard that I had laryngitis. Ultimately, I had to have two microphones hooked up to me so the audience could hear me. Luckily, I didn’t need many words when it came to these doughnuts. Once the tasters starting being passed around to people, the doughnuts pretty much spoke for themselves.
Preheat the oven to 350º. To make the pumpkin doughnuts, grease two nonstick 6-doughnut baking pans with cooking spray. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
In a medium bowl, whisk together the sugar, eggs, pumpkin puree, oil and vanilla until smooth. Add to the flour mixture; stir until just combined. Fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let cool completely.
Meanwhile, make the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water until smooth. Dip the doughnuts into the glaze, set on a rack placed over a baking sheet and top with sprinkles; let set, about 15 minutes.