Pumpkin Doughnuts

I made these last week for no apparent reason. Just because the recipe looked so good and I had a lot of pumpkin to use (as usual). The recipe is from a blog called Tessa Domestic Diva.

1/4 cup almond meal
1/4 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons chia meal mixed w/ 2 tablespoons hot water or 1 egg
3/4 cup pumpkin puree
1/4 cup vegetable oil
1 teaspoon vanilla extract

1. Grease 2-3 baking pans and preheat the oven to 350 degrees.
2. In a bowl, whisk together the flours, cinnamon, baking soda, baking powder, and salt. In a separate bowl, whisk together the pumpkin, egg or chia, sugar, oil, and vanilla. Mix the flour into the wet ingredients until a sticky dough forms.
3. Place dough inside a large ziploc bag. Cut a hole in one corner of the bag and pipe some dough into a doughnut shape onto the greased baking pans. Slightly overlap the ends of the dough. I actually made my hole too small so I had to make like 3 circles on top of each other to get reasonably sized doughnuts.

4. If you want cinnamon sugar doughnuts, mix 1 tbsp cinnamon plus 3 tbsp raw cane sugar and sprinkle over doughnuts.
5. Bake in the oven for about 10 minutes until firm. Let rest for a few minutes, the place on wire racks to cool. For chocolate drizzle, melt 1/3 cup chocolate chips and add 1 tsp coconut oil. For glaze mix 1/3 cup powdered sugar with 1 tsp coconut oil and 1-2 tsp almond milk.