Paleo and Gluten Free Pumpkin Donuts with Icing/Frosting

Preheat oven to 350F. 

For the donuts: In a bowl, mix together 2 whisked eggs, 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. Pour the mixture into a greased donut pan. Bake for 20-22 minutes. Let them cool before popping them out of the pan. 

For the Icing: While the donuts are in the oven, make the icing. Mix together 1/2 tbsp coconut butter and 1/2 tbsp maple syrup. Microwave for 30 seconds and stir together. Let it sit and add a little milk of choice to thin it out if needed. When the donuts have cooled a little, dip them in this icing. You can eat right then or store in the fridge to let it harden. 

For the Cream Cheese Frosting: Mix together 1/2 cup cream cheese, 1 tbsp maple syrup, and cinnamon (to taste). Use this to frost the cooled donuts.