Preheat your oven to 350°F (160°C) and generously grease a donut pan with cooking spray.

In a large mixing bowl, combine the pumpkin puree and eggs. Whisk until smooth.

Add almond flour, monk fruit sweetener, baking powder, and ground cinnamon. Mix until creamy and free of lumps.

Distribute the batter into the prepared donut pan, filling each mold about three-quarters full.

Bake for 25–27 minutes. They should spring back when pressed, and a toothpick should come out clean.

Let the donut pan cool for about 5 minutes, then flip it over to release the donuts.

Mix additional monk fruit sweetener and cinnamon in a bowl. Dip each cooled donut into the mixture.

Serve warm or at room temperature.