Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

In a small bowl, whisk together the psyllium and yeast.

In a stand mixer bowl fitted with a beater-scraper attachment, add the almond milk, pumpkin puree, egg whites, erythritol, butter flavor, vanilla extract, and stevia extract. Turn mixer on medium-low speed.  While mixing, sprinkle in the psyllium/yeast mixture and mix until completely smooth.  Scrape down the sides of the bowl, then mix again.  Mixture should look like thick gravy.

In a medium-sized bowl, whisk together the coconut flour, soy flour, cinnamon, baking powder, ginger, nutmeg, cloves, and salt. Turn the mixer off and dump in the dry ingredients.  Return mixer to medium-low speed and mix until combined.  Scrape down the sides of the bowl and mix on medium speed.  Dough should be very thick, dense, and slightly sticky.

Roll the dough into bite-sized balls (I used an ice cream scooper to portion out the dough so they were all the same size).  Bake for ~18 minutes, or until surface is dry to touch, golden brown, and springs back when tapped.

In a medium-sized bowl, whisk together the granulated erythritol and cinnamon.

In a small bowl, add the melted coconut oil.

When the donut holes are cool enough to touch, dip one at a time in the coconut oil and roll the ball between your palms to spread the oil around the entire surface, then toss inside the cinnamon sugar mixture.  Repeat with the rest of the donut holes.  Serve immediately and enjoy!