Preheat your oven to 350 F

In a large bowl, whisk together the eggs, pumpkin puree, sugar, oil, vanilla, and milk.

Add in the almond flour, oat flour, pumpkin pie spice, baking soda, baking powder and salt. Mix well with a spatula until smooth.

Grease your 12-count donut tray with cooking spray and spoon the batter into the molds. The batter may be a little thick, so you can flatten out the tops with wet fingers to even it out it its lumpy. Alternatively, you can transfer the batter into a large ziplock bag, cut a hole at the bottom tip, and pipe the batter into the molds for a cleaner look.

Bake the donuts for 15 minutes, then let them cool for 10-15 minutes before removing from the molds. After you've removed them, grease the pan again and bake the remaining batter.

Once all of the donuts are baked and cooled, prepare the icing by mixing together the powdered sugar, maple syrup and water in a bowl. If the icing is too thick, add more water by the 1/2 tsp until it's smooth.

Dip each top of the donut into the icing, and place it on a cooling rack or tray to set. Sprinkle some extra cinnamon on top and enjoy!

The donuts can be frozen for up to 2 months, or stored in an air tight container for up to a week.