Preheat oven to 350 F. Spray a donut pan with nonstick cooking oil.

In a small bowl, combine pumpkin puree, egg white, coconut oil, vanilla extract and milk.

Be sure egg white is room temperature, if it is too cold it will harden with the coconut oil.

In a separate bowl combine flour, salt and spices. Gradually fold dry ingredients into wet ingredients to combine.

Fill donut cavities with batter to the top of cavity. You will need to press the dough into the cavity a bit & smooth with you fingers.

Coconut flour will bake the way you place it so be sure it is level and even in the pan.

Bake donuts 13-15 minutes at 350 F.

Remove donuts from oven, plan pan upside down on a baking rack so the donut will fall out right side up.

While the remaining batch is cooking, combine the ingredients for the glaze in a bowl.

Dip each donut into glaze and place on baking rack to harden.

Sprinkle the donuts with a pinch of cinnamon each. Store in the refrigerator up to a week.