In a large bowl, blend all of the dry ingredients and whisk to blend.
In a medium bowl, blend all wet ingredients.
Add the wet ingredients into the dry and gently mix until just blended.
Ensure the green light is on the donut maker, which indicates it is heated up and ready.
Place a spoonful of donut batter into each donut cup.
Close the lid.
Cook 2-3 minutes until cooked.
Remove donuts on to a cooling rack.
For Optional Glaze
Blend the honey and cream. Dip cooled donuts into the glaze and set back on the rack.
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours
If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon to your dry ingredients.
You can also use almond meal.
If you prefer, you can use brown sugar instead of coconut sugar.
Please do not use pumpkin pie filling.
You can use any non-dairy milk.
Feel free to use a donut maker or bake in the oven in a donut pan.
These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.