In a small bowl whisk together eggs, coconut milk, maple syrup, coconut oil, vanilla extract and pumpkin puree
In separate medium bowl whisk together the coconut flour, almond flour, baking soda and pumpkin spice
Add the wet ingredients to the dry ingredients and stir until well combined
Scoop the batter into a large ziploc bag, seal the top and snip one of the bottom corners
Pipe the batter into the doughnut maker, filling it all the way
Cook until the doughnut machine indicator light goes off, or about 5 minutes (note that depending on your machine you make need to flip the donuts and cook for an additional 2 minutes)
Carefully remove and repeat steps 7 through 9 until all of the batter is used
Let donuts cool on a wire rack
Trim and edges of the donut, if needed
Notes
*Prefer the donut without the protein? Skip one egg and the protein powder and you'll be good to go
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/paleo-pumpkin-protein-donuts/