In a large mixing bowl, combine 3 cups of bread flour, 1 tablespoon of pumpkin pie spice blend, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Stir until evenly mixed.

In a stand mixer, whisk together ¾ cup warm milk, 2 teaspoons instant yeast, ¼ cup granulated sugar, 2 eggs, 1 cup pumpkin puree, ¼ cup melted unsalted butter, and 1 teaspoon vanilla extract until well combined.

Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until a soft dough forms, then knead for 6-8 minutes.

Transfer the dough to an oiled bowl and cover. Let it rise for 60-90 minutes or until doubled in size.

Once risen, roll out the dough to ¼ inch thick and cut out donut shapes. Allow to proof for 45-60 minutes.

Heat oil to 325°F. Fry the donuts in batches for 2-3 minutes per side until golden brown.

Toss the warm donuts in a mixture of sugar and ground cinnamon to coat.

Serve warm and enjoy!