Instructions

• In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk together the eggs, warm milk, melted butter, pumpkin purée, and vanilla extract.
• Gradually mix the wet ingredients into the dry ingredients until a dough forms.
• Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
• Place the dough into a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
• Punch the dough down and roll it out to about ½ inch thickness.
• Cut into donut rounds using a cutter and let rest for 15-20 minutes.
• Heat oil in a deep fryer or large pot to 350°F (175°C).
• Fry the donuts for 1-2 minutes per side until golden brown, then transfer to a paper towel-lined plate to cool.
• In a mixing bowl, beat the heavy cream, powdered sugar, and pumpkin pie spice until stiff peaks form.
• Once donuts are cooled, use a piping bag to fill each donut with the pumpkin cream mixture.
• Optionally dust filled donuts with powdered sugar or cinnamon sugar for extra flavor and presentation.
• Serve immediately or refrigerate for up to 2 days.