• Preheat oven to 350 degrees F. Grease two 6-count silicone donut molds with coconut oil and place on a baking sheet. Set aside.
• Combine the wet ingredients plus the coconut sugar in a large mixing bowl and whisk together until the ingredients are smooth and well incorporated.
• Add the almond flour, tapioca starch, and coconut flour to the wet ingredients. Mix together until there are no lumps.
• Sprinkle in the pumpkin pie spice, baking soda, salt, and ground ginger. Mix well to incorporate but avoid overmixing.
• Use a spoon to divide the batter between 10 donut wells in the prepared molds. Aim for about ⅔ of the way full. The batter will be a little thick, but you can smooth the batter with the back of the spoon.
• Place the baking sheet with the donut molds into the oven and bake for 18-22 minutes (20 minutes was perfect for my oven), or until the donuts rise and are done in the center. To test, you can prick the center of a donut with a toothpick to see if it comes out cleanly.
• Remove from the oven and allow to cool completely before removing from the molds.

Icing (optional)

• Melt the palm shortening in 15-second increments in the microwave, stirring between until it is mostly liquid.
• Whisk in the date sugar (or powdered maple sugar) and a dash salt until it is smooth and there are not lumps. Allow the icing to cool for about 5-10 minutes in the fridge, or until it has thickened slightly, stirring occasionally.
• Drizzle the icing over the donuts, or dip the rounded side of the donut in the icing holding it upside down to allow the excess glaze to drip off. if you want to fully dip all of the donuts, you can double the icing recipe.
• Place glaze side up on a plate and allow the glaze to set for another 5 minutes before enjoying. Place in the fridge if you want the icing to harden.