Preheat the oven to 375º F.
Heavily grease 2 6-cavity donut pans. Be sure to grease the top of the pan and in the center of each cavity, so the donuts don't stick as they rise out of the tops.
In a medium sized mixing bowl, add the almond flour, pumpkin pie spice, baking powder, baking soda and sea salt. Mix to combine.
In a larger mixing bowl, beat the eggs. Then, add the pumpkin puree, melted butter, ZenSweet Monk Fruit Sweetener, and vanilla. Whisk to combine well.
Add the dry ingredients into the bowl with the wet ingredients, and fold them in until no dry ingredients remain.
Add the batter to a piping bag, or cut the tip from a large storage bag, and pipe the batter into the prepared donut pans.
Bake the donuts for 15 minutes. Allow to fully cool before trying to take the donuts out of the pan.
Use a butter knife to loosen the donuts from the pan, and pry them out gently.
Decorate as desired. Store donuts refrigerated in an air tight container for up to a week or frozen for up to 3 months.