Lightly grease two standard doughnut pans with gluten free non stick spray and set aside.

In a large bowl, whisk together with a whisk the oil, eggs, both sugars and pumpkin puree until smooth.

In a separate bowl, sift together the gluten free multipurpose flour, almond flour, corn starch, baking powder, salt and pumpkin pie spice.

Add your sifted dry ingredients to your wet ingredients and with a whisk whisk together until smooth.

With a piping bag (you can use a DIY piping bag made from a large ziplock bag) fill the wells of the doughnut pans. You can fill them to the top. Tab the pans against your kitchen counter to release trapped air bubbles.

Let the donuts rest for 10-15 minutes before baking and In the meantime reheat your oven to 350F.

Bake the doughnuts for 15 to 17 minutes, or until a toothpick or cake tester inserted into the center comes out clean.

Remove the doughnut pans from the oven and let them for about 3 to 5 minutes. After they've cooled a bit, loosen their edges, and transfer them to a rack.

While the doughnuts are still warm coat them in cinnamon-sugar.

Those gluten free baked pumpkin donuts are the best when eaten fresh but can be stored at room temperature for up to 2 days.