2 cups all-purpose flour (or whole wheat flour/gluten-free flour blend)
1 cup pumpkin puree (or mashed sweet potato)
1 cup sugar (or coconut sugar/maple syrup)
½ cup brown sugar (or more granulated sugar)
2 large eggs (or flax eggs)
2 tsp baking powder (or baking soda)
1 tsp cinnamon (or pumpkin pie spice)
½ tsp nutmeg (or additional cinnamon/allspice)
½ tsp salt (or sea salt)
½ cup vegetable oil (or applesauce)
8 oz cream cheese (or ricotta cheese)
¾ cup powdered sugar (or agave nectar)
Preheat your oven to 350°F (175°C). Grease a doughnut pan with non-stick spray or oil.
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until combined.
In a separate bowl, combine the pumpkin puree, eggs, vegetable oil, and any desired spices or extracts. Mix until smooth.
Slowly pour the wet ingredients into the dry ingredients. Gently stir until just combined.
Spoon the batter into a piping bag and fill each cavity of your doughnut pan halfway.
Bake for 10-12 minutes, or until a toothpick comes out clean. Let them cool slightly before transferring to a wire rack.
While cooling, beat the cream cheese with powdered sugar until smooth. Optionally, add vanilla extract or cinnamon.
Once cooled, use a piping bag to inject the cream cheese filling into each doughnut.
Dust with powdered sugar or drizzle with icing, if desired.
