Preheat oven to 350°F. Grease 7 molds in a donut pan.
In a medium bowl, combine almond flour, coconut flour, salt, baking powder, and spices.
In a separate bowl, mix coconut oil, almond milk, sweetener, eggs and pumpkin until smooth.
Stir dry ingredients into wet mixture.
Grease donut pan. Spoon batter into the donut molds.
Bake about 20-25 minutes or until toothpick inserted comes out clean.
Rub on cinnamon sugar while still warm or cool and top with donut glaze.
Combine all the glaze ingredients in a small bowl and whisk with a fork until smooth.
Drizzle over donuts or brush on. Use glaze immediately as it will harden as it sits.
Combine sweetener and cinnamon in large shallow bowl.
Cinnamon sugar can be rubbed on or shaken on.To apply the glaze donuts can be dipped into it or it can be brushed on top of the donuts.The easiest way to get the batter into the molds is to use a piping bag to squeeze it into the donut shapes. You can also place the batter into a large plastic zipper bag and cut a small hole in one corner for piping.Although xanthan gum is optional, it's recommended for binding and adding elasticity when using almond flour. If you don't want to use xanthan gum, you could try adding in an additional egg.