In a stand mixer, cream the eggs with the sugar and vanilla.
Once creamed, add the pumpkin and dairy free milk while the stand mixer is on low.
Add the baking powder, xanthan gum, all the spices and salt.
Beat for one minute and then add the GF all purpose flour.
On medium speed, beat for an additional 5 minutes scraping down the sides halfway through. Grease your donut pan (I use coconut oil) and then spoon the batter in.
Bake for about 20 minutes or until a toothpick comes out clean.
Once done, allow the donut pan to sit for 5 minutes. Transfer the donuts onto a cooling rack lined with parchment paper and allow to completely cool before frosting.
Glaze:
1 In a bowl whisk together all of the ingredients until the glaze is smooth. Drop the donuts directly into the glaze and pick up with one finger. Lay the donuts glaze side up on parchment paper and allow to sit for 30 minutes before serving.