Step 1

Preheat your oven to 350° F. Prepare a 9 well donut pan (I used silicone) by spraying lightly with coconut oil spray.

Step 2

In a mixing bowl, combine the almond flour, arrowroot, baking soda, pumpkin pie spice, cinnamon and salt, set aside.

Step 3

In a separate large bowl, whisk together the eggs, pumpkin, coconut sugar, coconut oil, and vanilla until very smooth. Stir the dry mixture into the wet until well combined. Allow the batter to sit 3-5 minutes to thicken.

Step 4

To transfer the batter into the donut pan, you can either use a spoon (what I did) OR you can use a piping bag to get the batter in the wells neatly. I made 9 full size donuts with this recipe. If using a silicone donut pan, I like to place it on a baking sheet to make it easy to get it in and out of the oven.

Step 5

Once the batter is used up and the well are filled, bake in the preheated oven for 15-18 minutes, or until puffed up and set - a toothpick inserted in one of the donuts should come out clean or with a few crumbs.

Step 6

Remove from the oven and place the entire pan on a cooling rack. Allow the donuts to cool in the pan for 10-15 minutes. Carefully remove the donuts from the wells and place on a cooling rack to fully cool.

Step 7

While the donuts cool, make the icing. Blend your maple sugar (see note) before measuring it. Whisk in the softened ghee, butter, or palm shortening then whisk in the almond milk slowly, then the vanilla and sea salt. You want the icing to be thick but still drippy. If it’s too thick or dry, add a few drops of almond milk. If it’s too drippy, add more powdered maple sugar to thicken it up. You can also whisk in a little arrowroot or tapioca to thicken it.

Step 8

Once the donuts are cooled, ice them as desired and top with chopped nuts, a dusting of cinnamon, or anything else you like! Store iced donuts at room temperature for one day or refrigerate to keep longer. You can also refrigerate or freeze un-iced donuts and ice before serving. Enjoy!