Ingredients
Dough
- 2¼ tsp Active dry yeast or 1 packet
- 1¼ cup Maple syrup
- 2 tsp Sea salt
- 3 cups Pumpkin Spice MALK, warmed to room temperature
- 1 cup Pumpkin puree
- 2 tsp Apple pie spice
- 4½ cups Bread flour
- Vegetable Oil (for frying)
Spiced Sugar
- 2 cups Granulated sugar
- 2 tbsp Ground cinnamon
Pumpkin Cheese Filling
- ½ cup Dairy-free cream cheese, chilled
- ½ cup Powdered sugar
- ¼ cup Pumpkin puree
- ½ tsp Apple pie spice
Toppings
- Small cinnamon sticks (for “stems”)
Directions
- Bloom yeast with maple syrup, salt, and MALK (5 min). Stir, then mix with pumpkin, spice, and fl our to form a soft dough. Let rise 2–3 hrs until doubled. Roll to 1½ inches thick, cut with 2 inch flower cutter.
- Heat oil to 350°F. Fry doughnuts in batches, 2–3 min per side until golden. Drain on rack.
- Mix sugar + cinnamon. Toss doughnuts while warm.
- Whip cream cheese until smooth, then mix in powdered sugar, pumpkin purée, and apple spice. Pipe into doughnuts.
- Insert 1” cinnamon stick as “pumpkin stem.” Share and enjoy (remove stick before eating).
