• In a medium bowl, combine flours, baking soda, spices, salt, and xanthan gum, set aside.
• In a smaller bowl, combine pumpkin puree, butter, milk, and eggs, whisking until well combined.
• Pour wet mix into the dry mix, gently stir just until combined. Spoon batter into a pastry bag(s) for ease in filling the baking cavities.
• Cut enough of the tip off to create a ¾" diameter hole in the end of the frosting bag.
  

For using a Baby Cakes Mini Doughnut Maker:

• Plug the machine in and let it heat up.
• Pipe the batter into the cavities, as shown. Close and lock the doughnut maker, allow doughnuts to bake for about 3 minutes.
  
• After 3 minutes, carefully remove the donuts and transfer to a clean work surface before proceeding.
  

Alternate directions for nonstick metal doughnut pans:

• Preheat oven to 425 F.
• Grease the donut pans. Using the pastry bag, pipe the batter into the pan cavities, filling ⅔ full or so. (You’ll want to play with this amount in your specific pan).
• Bake for 8-10 minutes, until fragrant and cooked through.
• Transfer to a clean work surface before proceeding.

For Spiced Sugar Topping:

• Combine sugar, cinnamon, and nutmeg, place in a small bowl.
• When mini doughnuts are still hot, spray with a little pan spray - on both sides - and roll them in sugar mixture to coat.
• Place on parchment and allow to cool.

For Spiced Maple Glaze:

• Whisk together powdered sugar, maple syrup, cinnamon, vanilla, and salt. Add powdered sugar, a half cup or so at a time, whisking until thick (but still “dip-able”).
• Heat in the microwave for 10 seconds, stir until completely smooth. If needed, thin with a very small amount - 1 teaspoon at a time - of milk.
• Transfer to shallow bowl, heat for another 10 seconds, and stir. Use a couple of forks - or clean fingers - to dip each donut, one at a time.
  
• Allow excess glaze to drip off doughnut before placing on parchment paper to dry.