2 cups all-purpose flour
1 cup pumpkin puree
1/2 cup sugar
2 large eggs
8 oz cream cheese
1 tsp vanilla extract
1 tbsp pumpkin spice
1 tsp baking powder
Substitution options include whole wheat flour, sweet potato puree, brown sugar, flax eggs, ricotta, maple syrup, cinnamon, and baking soda.
Preheat your oven to 350°F (175°C) and lightly grease your doughnut pan.
Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and pumpkin spice.
Mix wet ingredients: In another bowl, mix the pumpkin puree, eggs, and vanilla extract until smooth.
Combine mixtures: Gradually add the wet mix to the dry ingredients. Stir until just combined. Be careful not to overmix!
Prepare the cheesecake filling: In another bowl, beat the cream cheese until smooth, then fold in powdered sugar and vanilla extract until creamy.
Fill the doughnut pan: Spoon half the doughnut batter into the pan. Add a dollop of the cheesecake mix in the center, followed by another layer of batter.
Bake: Place the pan in the preheated oven and bake for about 12-15 minutes, or until a toothpick comes out clean.
Cool: Allow the doughnuts to cool in the pan for a few minutes before transferring them to a wire rack.
Frost (optional): Once cooled, you can glaze with a simple confectioners’ sugar glaze or serve as is!
