Paleo Pumpkin Donut Holes

Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners.
In a large bowl, mix together the dry ingredients (almond flour through salt).
3/4 cup (75 grams) finely ground blanched almond flour, 1/2 cup (66 grams) coconut flour, 1 1/4 teaspoons baking soda, 3 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
4 large eggs, 7 tablespoons (98 grams) refined coconut oil, 1/2 cup (120 ml) maple syrup, 2 tablespoons coconut sugar, 1/2 cup (120 grams) canned pumpkin puree, 2 teaspoons vanilla extract
Add the dry mixture to the wet mixture and stir just until combined.
Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You'll likely have enough batter for another six donut holes.
Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely. These need to rest for at least an hour before serving, both because of taste and texture.
When ready to serve, mix the cinnamon with the sugar in a small bowl. Remove the liners and roll the donut holes in the cinnamon sugar. As these donut holes are quite moist, the cinnamon sugar tends to liquify overnight, which is why it's recommended to roll the donuts in the sugar no more than 8 hours before serving.
1/3 cup (67 grams) coconut sugar, 1 1/2 teaspoons ground cinnamon
Store in an airtight container for up to 2 days.