Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray.

In a large mixing bowl, combine the pumpkin puree, almond flour, gluten-free all-purpose flour, coconut sugar, maple syrup, and melted coconut oil.

Add in the eggs, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.

Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the donuts from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.