Preheat oven to 350 degrees F
Whisk together coconut sugar and eggs. Add in pumpkin purée and milk and mix until smooth. In a separate bowl, combine flour, pumpkin pie spice and baking soda. Slowly add dry ingredients to wet and mix until well combined.
Add 2 heaping tbsp pumpkin mixture in 12 donut slots (I used silicone donut baking pans, but you may need to grease pan depending on what you are using). Then add 1 tbsp cream cheese filling to each, swirl around evenly. Top with 1 tbsp pumpkin mixture.
Sprinkle coconut sugar crumble on top
Bake for 12-14 minutes. Let cool & enjoy
