• 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, ground cinnamon, and pumpkin pie spice.
• 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.