Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with butter or melted coconut oil. In a large mixing bowl, whisk together the coconut oil, maple syrup, milk, pumpkin, eggs, vanilla, and almond extract (if using) until combined. Add the whole wheat flour, flour, baking powder, and salt, mixing until just combined. Spoon the batter into a zip top bag and snip the corner off. Pipe the batter into each donut cup, filling 1/2-2/3 the way full. Bake 12-15 minutes, until the tops are set. Remove and let cool 5 minutes, then run a knife around the edges to release, invert the doughnuts onto a cooling rack. Repeat with the remaining batter. If using a muffin pan, fill 2/3 the way full and bake 12-15 minutes.To make the hot chocolate glaze. Combine chocolate chips and coconut milk in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 5 minutes. Dip or drizzle the doughnuts in the glaze. Top with chocolate shavings, if desired. Highly recommend eating a few warm...with a rather large mug of hot cocoa :)