Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by lightly spraying it with non-stick spray.

In a large bowl, combine the pumpkin puree, eggs, and maple syrup. Whisk vigorously until smooth.

In another bowl, whisk together the coconut flour, cinnamon, nutmeg, and a pinch of salt. Gradually add to the wet mixture, folding it until a thick batter forms.

Fill each muffin tin cavity about three-quarters full with the batter.

Bake for 15-18 minutes, until golden brown and a toothpick inserted comes out clean.

Let the donut holes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Mix the coconut butter with a splash of maple syrup until smooth and creamy for the glaze.

Drizzle the glaze over each donut hole once completely cool.