Pumpkin Donuts

pumpkin spice donuts

filled with cinnamon cream cheese frosting



  • PASTRY FLOUR: 3 ¾ cup, plus more for dusting!
  • INSTANT YEAST: 1 pkg
  • SALT: 1 tsp salt
  • PUMPKIN SPICE: 1 tbsp 
  • PLANT-BASED MILK: 1 ½ cup
  • MAPLE SYRUP: ¼ cup 
  • PUMPKIN PUREE: 2 tbsp
  • COCONUT OIL: ¼ cup 





  1. WHISK flour, yeast, salt, & pumpkin spice & set aside.
  2. WHISK milk, maple syrup, pumpkin puree, & vanilla extract in a small pot over medium-low. Heat 2 min., until warm.
  3. ADD milky mixture to flour mixture & stir until just combined. Don't over-mix! 
  4. TRANSFER dough into a greased mixing bowl &  cover w/ a clean towel. Place it in a warm spot & let it rise for 1 hour.
  5. SPRINKLE extra flour onto a clean surface & lay out the dough. 
  6. ROLL with a rolling pin (or wine bottle!) gently to about ½ inch thickness.
  7. CUT dough into 12 donuts using a 3-inch biscuit cutter.
  8. HEAT coconut oil over medium-high In a skillet.
  9. LINE a plate with paper towels.
  10. ADD donuts to the hot skillet a couple at a time & cook for 30-60 seconds per side, until golden & fluffy! 
  11. PLACE finished ones onto the paper towel-lined plate.


  1. WHISK Spero Sunflower™ Cream Cheese, pumpkin spice, maple syrup, & pumpkin puree until smooth. 
  2. TRANSFER to a piping bag w/ a long narrow filling tip.
  3. POKE a hole in the side of each donut w/ a chopstick to make room for the filling.
  4. SLIDE filling tip into each hole & pipe out filling while slowly pulling it out.


  1. WHISK Spero Sunflower™ Cream Cheesemilk, maple syrup, & vanilla extract. If mixture is too thick, add 1 tsp milk as needed!
  2. DRIZZLE over donuts.
  3. INDULGE in your new fave creamy, satisfying donuts! 

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