Warm 1 cup of non-dairy milk to about 110°F. Mix with yeast and sugar. Let sit for 5-10 minutes until frothy.

In a bowl, whisk together 2.5 cups of all-purpose flour and 2 teaspoons of pumpkin spice blend.

Pour yeast mixture into dry ingredients. Add flax egg, melted vegan butter, and pumpkin purée. Stir until a shaggy dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth. Let it rise for 2-3 hours in a greased bowl.

After rising, punch down the dough, roll out to ½ inch thick, and cut into doughnut shapes. Let them rest for 30 minutes.

Heat vegetable oil in a deep pan to 350°F and fry the doughnuts for 2-4 minutes on each side until golden brown.

Roll the fried doughnuts in sugar and pumpkin spice mixture while warm.

Blend vegan cream cheese and sugar until smooth. Fill a piping bag and inject into each cooled doughnut.