Step 1

In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, melted ghee & monkfruit sweetener, until smooth and combined.

Step 2

In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum, , pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.

Step 3

Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)

Step 4

Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.

Step 5

Remove pan from the oven and set aside until the donuts are cool enough to handle.

Step 6

While the donuts are baking, stir together the granulated sweetener and pumpkin pie spice in a small bowl.

Step 7

In a separate small heat-safe bowl, melt ghee (or butter).

Step 8

Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.

Step 9

Repeat with remaining donuts.

Step 10

Add the chopped chocolate and coconut oil to a small heat-safe bowl & melt in microwave. Stir in sweetener until combined.

Step 11

Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.