If you don't own a doughnut pan, use a muffin pan for this recipe. The result gives you muffin-doughnuts, which don't taste quite the same but are very good.
Recipe adapted from King Arthur Flour. For more about this recipe, click here.
1 1/4 cups (5 ounces) millet flour
1 1/4 cups (10 ounces) granulated sugar
3/4 cup (3 ounces) gluten-free oat flour
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1 teaspoons salt
1/4 teaspoon xanthan gum
1 (fifteen ounce) can canned pumpkin
2 large eggs
1/3 cup vegetable oil
1/4 cup orange juice
For the Coating:
1 cup granulated sugar
2 teaspoons ground cinnamon