1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup pumpkin puree
1/2 cup cream cheese (softened)
1/2 cup powdered sugar
Preheat your oven to 350°F (175°C) and grease a standard doughnut pan.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and sugar until combined.
In another bowl, combine the oil, pumpkin puree, and any other wet ingredients (like eggs if using). Mix well.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
Carefully spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
Bake for 12-15 minutes or until a toothpick comes out clean when inserted into a doughnut.
While the doughnuts are baking, mix the softened cream cheese, powdered sugar, and a bit of vanilla extract until smooth and creamy. Set aside.
Allow the doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack. Once cool, fill each doughnut with the cream cheese filling using a piping bag or a resealable plastic bag with a corner snipped off.
Mix together the remaining powdered sugar with a splash of milk and dip the tops of each filled doughnut into the glaze.
Serve immediately or store in an airtight container for up to 3 days.
