***opt to leave out the maple/date sugar as the donuts are plenty sweet with the glaze and caramel drizzle, or opt to use it should you decide to forgo the caramel drizzle.
Cream Cheese Glaze
1 8oz tub kite hill plain cream cheese (almond milk) or any dairy free cream cheese
2 tsp vanilla
1/4 cup maple syrup
Coconut Milk Caramel Sauce
1 can condensed coconut milk (simmer can covered in water about 3-3 1/2 hours, turning halfway through or use instant pot filled with water 1″ over top of can for 17 minutes and leave to cool overnight making caramel sauce…store in refrigerator in a glass jar)
Preheat oven to 350°F.
In a medium bowl combine almond flour, coconut flour, pumpkin pie spice baking soda and salt.
In a small bowl whisk together maple syrup, coconut oil, eggs, pumpkin purée, vanilla and apple cider vinegar.
Add egg mixture to flour mixture and mix until smooth.