4Tbsp. extra-virgin organic coconut oil, melted, divided use
½cupcanned coconut milk
Nonstick cooking spray
¼cuppure maple syrup
¼cupcoconut butter, softened
Preheat oven to 350º F.
Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
Add pumpkin mixture to flour mixture; mix until just blended.
Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.