• In a stand mixer, using a dough hook, mix all the dry ingredients together until well combined.
• Add in one egg at a time and mix at low speed.
• Pour in the milk/ water and mix for 6-8 minutes on medium speed until a stretchy dough is formed.
• Add in the butter and knead for another 5 minutes.
• Transfer the dough into a lightly greased bowl and leave to rise for 2 hours (or until doubled in size)
• Divide the dough and use your hands to shape into little rolls (should make 20 doughnut rolls)
• Place the individual rolls on a baking sheet ( spaced evenly).
• Leave to rise for another hour.
• Once doubled in size, deep fry each roll in oil heated to 175°C. Use a thermometer to check the oil temperature. Then fry the doughnut for about 2-3 minutes on each side until it turns a light golden colour.
• Leave to cool slightly, coat in sugar and set aside.

To make the pumpkin filling

• In a stand mixer, whisk together the cream cheese and powdered sugar until all the sugar is mixed in thoroughly.
• Add in the mixed spice and pumpkin puree. Mix on medium speed for another 2-3 minutes.
• Tranfer the pumpkin filling into a piping bag fitted with a round tip. Using a small knife, make a hole in the crease of each doughut
• Pipe the filling into each doughnut. Don't worry, you'll know when to stop.