Make the dough

• Warm the plant milk and stir in the yeast with a little of the sugar, then leave to foam.
• Mix the flour, remaining sugar, pumpkin spice and salt in a bowl, then add the pumpkin purée, yeast mixture and melted vegan butter.
• Knead until smooth and elastic.

Let the dough rise

• Cover the bowl and leave in a warm place until doubled in size.

Shape the doughnuts

• Roll the dough out on a floured surface to about 1.5 cm thick.
• Cut out rounds with the cookie cutter and place them on a lined tray.
• Cover and leave to prove until puffy.

Fry the doughnuts

• Heat the sunflower oil in a stockpot to 170 °C.
• Fry the doughnuts in batches until golden on both sides, then drain on a cooling rack.

Coat the doughnuts

• Mix the coating sugar with the pumpkin spice.
• Roll the warm doughnuts in the spiced sugar.

Make the pumpkin spice cream

• Whip the chilled vegan cream with the icing sugar until soft peaks form.
• Fold in the pumpkin purée and pumpkin spice.

Fill and serve

• Fill a piping bag with the cream and pipe into the side of each doughnut.
• Serve the doughnuts while fresh.