In a large mixing bowl or stand mixer , combine the almond flour, tapioca flour, collagen powder, baking powder, pumpkin spice, cinnamon and salt. Mix until combined.
In a smaller mixing bowl, add the eggs, pure maple syrup, vanilla extract, and coconut milk. Using a hand mixer, blend ingredients until smooth.
Pour the wet ingredients into the dry, and blend all ingredients with your mixer until smooth.
Add your softened coconut oil to the batter, and blend again until all ingredients are combined evenly.
Liberally grease your donut pan with coconut oil, and spoon about a cup of batter into a ziplock bag.
Snip one of the corners off of the ziplock bag, and pipe the batter into the donut mold. More batter makes a fluffy donut, but you will have less total donuts. Filling the molds ¾ full will yield about 12-15 donuts.
Smooth the tops of the batter by carefully banging the donut pan on the counter, and smoothing any uneven spots with a spoon or your finger.
Bake the donuts for 12 minutes, making sure to check then after 8-10 minutes. Remove donuts from oven, and allow to cool on a wire rack.
Grease donut pan again, if you did not make them all in one batch and repeat.
While the donuts are cooling, make your maple glaze. Warm the coconut butter until it softens. Mix all of the glaze ingredients in a small bowl and whisk together.
Once donuts are completely cool, dip them into the glaze. It helps to have the glaze in a shallow bowl to dip to donut. Place donuts in the fridge for a few minutes to help the frostings set before serving.