Heat 1 cup of non-dairy milk until warm (about 110°F). Stir in 2 tablespoons of sugar and 2 teaspoons of active dry yeast. Let rest for 10 minutes until frothy.

In a large bowl, whisk together 3 cups of all-purpose flour and 2 teaspoons of pumpkin spice. Add the yeast mixture, 1 flax egg, 4 tablespoons of melted vegan butter, and 1 cup of pumpkin purée. Knead for 5-7 minutes until smooth.

Cover the dough with a towel and let it rise in a warm area for 1-2 hours until doubled in size.

Punch down the dough, roll it out to ½ inch thick, cut into doughnut shapes, and let rise again for 30-60 minutes.

Heat vegetable oil in a skillet to 350°F. Fry doughnuts for 2-4 minutes on each side until golden brown.

Mix ½ cup of sugar with 1 teaspoon of pumpkin spice. Roll each doughnut in the mixture while warm.

For the filling, blend 1 cup of vegan cream cheese with vanilla extract and sweetener. Pipe the filling into each cooled doughnut.