Whisk the almond flour, pumpkin pie spice, salt, baking soda, xantham gum, and baking powder in a bowl until combined.
In a separate bowl, whisk the sugar, egg, pumpkin puree, vanilla and almond milk until blended.
Add the flour mixture to the pumpkin mixture, whisking until just combined.
Fill the doughnut pan about 2/3 full. Bake for about 22 minutes or until golden brown. Let it cool for at least 5-10 minutes before carefully removing the doughnuts from the pan.
Make the glaze by stirring together the powdered sugar, maple syrup, pumpkin pie spice and almond milk until smooth. Drizzle onto the donuts and garnish with chopped pecans. Enjoy!
Tips for baking with almond flour:
There is a difference between almond flour and almond meal. When baking this recipe, look for almond flour, which is finer and has been produced from blanched almonds that have had the skins removed. In contrast, almond meal is courser and retains its skins, giving it a darker color. The texture of your baked goods will vary greatly if you use one over the other.
Because there is no gluten, you can expect baked goods to be more tender and moist. Letting things cool completely (first in the pan, then on a cooling rack) helps things come together and firm up (if you can wait about 15-25 minutes, you will see the difference). The addition of xanthan gum to the almond flour makes up for the lack of gluten to help give the baked goods more body. If you leave out the xanthan gum, just be sure to give the donut time to rest before handling.
Because of the higher moisture content, when storing leftovers, use parchment paper rather than plastic wrap.