Pumpkin Latte Donuts
- Preheat mini donut maker.
- Place pumpkin, maple syrup, ghee, eggs, cold brew coffee, and vanilla extract in a food processor and puree until smooth. Then add coconut flour, tapioca flour, espresso powder, pumpkin pie spice, baking soda & powder, and salt and puree once more until smooth.
- Grease donut maker with coconut oil spray or whatever you have on hand. Use a spoon to scoop mixture into each donut mold. Follow directions for mini donut maker and cook however long directions recommend. Repeat until all batter is gone. This should make about 10-12 mini donuts.
- Mix together all ingredients for glaze in a bowl then dip each individual donut into the glaze and place on a wire rack to let the excess glaze drip off. Serve immediately!