Pre-heat oven to 375*.
Grease 2 donut pans with oil or butter.
In a large bowl combine all of your dry ingredients including; almond flour, coconut flour, baking powder, xanthan gum, cinnamon, salt, nutmeg and allspice.
In another bowl, whisk together your pumpkin, melted butter, almond milk, egg, vanilla extract and molasses (if using).
Add the dry ingredients to the wet and stir well until combined.
Place your ingredients in a large ziplock or piping bag. Cut the corner off your ziplock.
Pipe the batter into 8 donut moulds.
Bake for 10-15min or until the tops are slightly stiff to the touch and the bottoms are lightly browned.
Cool on wire rack. Meanwhile combine your topping ingredients and microwave until melted.
Drizzle the chocolate over each donut evenly.
Refrigerate until the chocolate is hardened and serve! (My family liked them straight from the fridge) Enjoy Your Keto Chocolate Pumpkin Donuts!