Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil paper with olive oil spray. Set aside.

In a large mixing bowl, add self-rising flour and pumpkin puree. Stir with a rubber spatula at first, then lightly oil your hands to squeeze and knead the ingredient together until it forms a soft dough ball. If too wet, sprinkle a little extra flour. If too dry, add a bit more pumpkin puree.

Divide the dough into 6 equal-sized balls. Spray a little oil around each dough ball, then press into a thick disc between your oiled hands.

Release each cylinder of dough onto the baking sheet, leaving half an inch between the donuts - they won't expand much.

Use the nozzle of a piping bag to press in the center of each cylinder and cut a hole in the donuts. Gather the 7 pieces of dough you removed from the center of each donut, and reform a ball for one last donut.

Brush the top of each donut with almond milk.

Bake the donuts for 12-15 minutes at 350°F (180°C) until the outside looks dry and a toothpick inserted in the center of each donut comes out clean. If wet, keep baking for an extra 2 minutes until it comes out clean.

In a small mixing bowl, stir the sugar and pumpkin spices. Set aside.

Let them cool down on a cooling rack for 15 minutes, then spray light flavor oil on both sides of each donut and roll them into the pumpkin spice sugar to stick the sugar onto the oiled donuts.