Pumpkin Donuts - Gluten Free

Since Hanna is limited on what she can eat we played with donut recipe we had to make her a treat for Thanksgiving. They came out very good.

Pumpkin Spice Donuts (Gluten Free)
1/3 cup canola oil
1 cup sugar
3/4 cup sorghum flour or rice flour
1/3 cup garbanzo and lava bean flour
1/2 cup potato starch
1/4 cup arrow root
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
1/2 pumpkin
1/4 cup vanilla
1 tsp lemon extract
1/2 cup hot water (I didn't use the whole 1/2 cup)

Topping:
1/2 cup brown sugar
1 tsp cinnamon

Preheat to 325
need 2 six mold donut trays greased
Mix all ingredients except blueberries
Stir blueberries in at end-just swirling it
Drop 2 1/2 Tbl of batter into each mold and spread out
Bake 16 min.
Let cool for 5 min before removing from pan
Lightly brush top of donut with water then turn upside down in a bowl of sugar to coat the top.