Directions

• Step 1
  Preheat oven to 325°F. Grease doughnut pans with butter.
• Step 2
  In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and xanthan gum.
• Step 3
  In a smaller bowl, whisk together the pumpkin purée, molasses, eggs, buttermilk, and butter. Pour the wet ingredients into the dry and mix until just combined.
• Step 4
  Spoon the batter into a large resealable bag and cut a corner. Squeeze the batter into the wells of the doughnut pan until they’re ¾ full.
• Step 5
  Bake for 12–15 minutes, until golden brown and firm to the touch. Cool in the pan for 3–5 minutes, then remove to a wire rack.
• Step 6
  To make the glaze, combine the confectioners' sugar, milk, and vanilla in a small bowl and whisk until smooth. When the doughnuts are cool enough to touch, dip each doughnut in the glaze. Return to the rack to cool completely.