I recommend using organic ingredients when possible
Preheat oven to 325°F
Combine dry ingredients: gluten-free flour mix, salt, baking soda, baking powder, and pumpkin pie spice in a bowl and whisk to combine.
In separate large mixing bowl, beat eggs until fluffy, (I used a hand mixer). Blend in coconut sugar, pumpkin puree, applesauce, vanilla extract, and melted butter with a mixer on low just until combined. Do not over mix!
Sift the dry ingredients into the wet ingredients and mix on low until just combined.
Pour batter into a greased, large Bundt pan and bake for 45 minutes, or until an inserted toothpick comes out clean.
If you are using the Maple Glaze, you should place the hot pan upside down onto a wire rack, then pour maple glaze over warm bundt cake (you may not need all of the glaze, add to taste). When cake has cooled, carefully transfer it to a serving plate.