Preheat oven to 395°.  Grease your doughnut pans with coconut oil. Set aside.

In a small saucepan melt the coconut oil.

Using a large mixing bowl, combine dry ingredients.  Arrowroot flour, cassava flour, coconut sugar, collagen, spices, baking soda, cream of tartar.  Whisk the ingredients until thoroughly mixed together.

Add wet ingredients to dry ingredients.  Pumpkin, maple syrup, coconut oil, eggs and vanilla extract.  Once the batter is mixed well, use a 1/4 c. to pour the batter into the greased doughnut pans.

If you fill them near the top of the pan, you'll get approximately 10 doughnuts.

Bake for 7-8 minutes at 395°.  Check for done-ness by gently pressing your finger on the top of a doughnut.  If it springs back, remove from the oven! If it leaves an imprint, bake for 1 more minutes. Important:  Cool for 4-5 minutes in the pan.    

Remove doughnuts to a cooling rack.

Once cooled, scoop the frosting from the Simple Mills container into a bowl. Using a spoon mix the frosting until it looks smooth. Using a knife, frost the doughnuts.

Optional: Add Let's Do Organic Sprinkles and/or Enjoy Life Semi-Sweet Mini Chips.

Store leftovers in the refrigerator.  Cassava Flour Pumpkin Doughnuts freeze well too!