For the doughnuts:
½ cup (60 g) oat flour
½ cup (70 g) sweet rice flour
¼ cup + 2 tablespoons (75 g) pure cane sugar
¼ cup (25 g) almond meal
1½ teaspoons (3.5 g) cinnamon
1 teaspoon baking powder
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon allspice
1/8 teaspoon clove
2 large eggs
¼ cup + 2 tablespoons (90 ml) milk
1/3 cup (81 g) pumpkin purée
2 tablespoons (31 g) unsweetened applesauce
2 tablespoons (28 ml) oil
1½ teaspoons (8 ml) vanilla extract

For the glaze:
1 cup (125 g) powdered sugar
2 tablespoons (28 ml) pure maple syrup
½ to 1 tablespoons (8 to 15 ml) milk
½ teaspoon cinnamon