Preheat oven to 350F.
Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
Whip up the egg whites until you have soft peaks. Add the swerve and wet ingredients to a separate bowl and mix. Then fold in the egg whites until combined.
Add the dry ingredients into the wet and mix by hand.
Scoop into a piping bag (or food storage bag), cut off the tip and pipe into a silicone donut pan sprayed with nonstick spray. Wet your fingers and smooth out the tops a little.
Bake for 20 minutes or until a toothpick, when inserted comes out clean. Then allow to cool on a wire rack while you make the glaze.
TO MAKE THE GLAZE
Add the cream cheese to a bowl and gently heat in the microwave to soften, but do not completely melt it. Add in the maple and vanilla extracts, then the powdered confectioners natural sweetener (according to the level of sweetness you prefeand heavy cream. Add more heavy cream or hot water as needed to get your desired consistency.
Dip the donuts and return to rack to set. Refrigerate if desired....may double dip if more glaze is desired..
Serves 12