Preheat oven to Gas Mark 4 (350F degrees). Lightly grease a six hole doughnut pan with non-stick spray and set aside.

For the doughnuts: In a medium bowl, whisk together the two flours, baking powder, bicarb, salt, ground ginger, mixed spice, ground cinnamon and nutmeg until well combined.

In a separate bowl, whisk together the egg and both sugars, then add the pumpkin puree, melted coconut oil, vanilla and milk, and whisk well to combine.

Add the wet ingredients to the dry and gently stir together until just combined, making sure there are no pockets of flour left. Leave the batter to stand for 5-10 mins, then spoon into the doughnut pan, filling each hole around ⅔ full.

Bake in the centre of the oven for 9-10 minutes or until well risen and firm to the touch. Allow to cool in the pan for 2-3 minutes, then turn out onto a wire rack to finish cooling completely. Rinse out the doughnut pan, then repeat the process for the remaining batter - I made 11 doughnuts in total.

For the salted maple caramel: In a small saucepan, heat the maple syrup and butter together, stirring constantly (I use a silicone spatula so the sauce doesn't catch on the pan). Bring to the boil, then allow to cook, still stirring for 3 - 4 minutes, it will bubble like crazy, and turn a golden brown colour. Remove from the heat, stir in the cream and salt, then allow to cool. It continues to thicken as it cools, and crystallises a little on the surface, but doesn't set completely. Drizzle the caramel over the doughnuts and serve!