Preheat oven to 350 degrees and grease a donut pan with avocado oil or oil of choice. Set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, sea salt, pumpkin pie spice, and ground cinnamon.
In a separate bowl, whisk together the eggs, egg white, pure pumpkin, pure vanilla, and avocado oil.
Pour the wet ingredients into the dry and mix well.
Place a large resealable baggie into a cup with one of the corners in the bottom of the cup. Fold the excess baggie over the outside of the cup and add the donut batter. Remove the baggie from the cup and push the batter towards the bottom corner, removing any air. Then snip off the end of the bottom corner of the baggie, about ½ inch.
Using the baggie, pipe the batter into the greased donut pan. Slightly smooth out the tops with your fingers if needed.
Bake 17-20 minutes, or until nicely browned.
Allow to cool completely in pan before removing to prevent sticking. Then, carefully run a thin knife around the edges to remove the donuts and place on a cooling rack.
Prepare one of the maple-pecan glaze recipes below and pour it into a large, shallow bowl. Dip the tops of each donut into the glaze and place back onto the cooling rack.
Place the cooling rack with the donuts into the fridge for 15 to 20 minutes, or until glaze is set. Note- The Paleo Maple-Pecan glaze remains a bit sticky and doesn't completely firm up.
Keto & Paleo Maple-Pecan Glaze:
Place all ingredients into a high-speed blender and blend until creamy and smooth, scraping down the jar as necessary. Taste and add more sweetener and maple extract as needed. Add water, 1 Tbsp. at a time, as needed for blending.
Notes
A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills, Besti, or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results.
The sweetener in the donuts: I prefer to use xylitol or a monk fruit/allulose blend because there's NO aftertaste and the crumb is extra soft!!! However, an erythritol-based sweetener will also work.
The sweetener inthe glaze: I recommend using Best Powdered Monk Fruit Allulose Blend. Both monk fruit and allulose dissolve well and have no aftertaste - erythritol can be used, but it may lend a slight aftertaste and doesn't dissolve quite as well.
Feel free to use either glaze recipe, both are delicious! If you use the option that uses maple syrup, be sure to use one that is high-quality! Some maple syrups have a weird sugar-free aftertaste. Besti maple syrup is the only brand that I recommend.
I developed this recipe using canned pumpkin. If you use fresh pumpkin, I cannot guarantee the results. However, if you do use fresh pumpkin you’ll need to drain it very, very well as fresh pumpkin is usually wetter than canned.