Paleo and Gluten Free Pumpkin Donuts

Preheat oven to 350F. Grease a donut pan. In a bowl, whisk 2 eggs. Add 1 cup almond flour, 1/4 cup organic pumpkin, 3 tbsp maple syrup, 1 tsp baking powder, 1 tsp vanilla, 1 tsp cinnamon, and 1/2 tsp pumpkin pie spice. Mix all the ingredients together thoroughly. Pour the batter into the greased donut pan. Bake for 20-22 minutes. Let the donuts cool before popping them out of the pan.

While the donuts are baking, prepare the icing. In a separate bowl, mix together 1/2 tbsp coconut butter and 1/2 tbsp maple syrup. Microwave for 30 seconds and stir until combined. Let it sit for a minute. If needed, add a little milk of choice to thin out the icing to your desired consistency. Once the donuts have cooled a little, dip them in the icing. You can eat them right away or store them in the fridge to let the icing harden.