Donut ingredients:

-2 cups Blanched almond flour

-1/4 cup arrowroot flour

-1 tsp baking soda

-2 tsp pumpkin pie spice

-1 1/2 tsp ground cinnamon

-1/4 tsp sea salt

-2 large eggs

-1 cup pumpkin purée, drained on paper towels (we just patted a paper towel over the purée to get some of the moisture out)

-2/3 cup coconut sugar or maple sugar

-1/4 cup melted coconut oil

-1 tsp vanilla extract

Instructions: 

1. Preheat your oven to 350° F. Prepare donut pan by spraying lightly with coconut or olive oil spray.

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

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.

4.   To transfer the batter into the donut pan, you can either use a spoon OR you can use a piping bag to get the batter in the wells neatly. We made 9 full size donuts with this recipe. Bake in the preheated oven for 15-18 minutes

5.   Remove and cool on a rack

Pumpkin syrup:

-1/3 cup pumpkin puree

-1/2 tsp ground cinnamon

-1 tsp nutmeg

-1/8 tsp cloves

-1/2 tsp vanilla extract

-1 1/2 cups coconut sugar

1 cup water

Instructions:

1. Put into pot on stove. Whisk everything and bring to boil. Then let simmer until it thickens (about 10 minutes)

2.   Pour into a jar and store in fridge for up to month.