Ingredients
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1 ¾ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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¼ tsp ground cloves
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½ cup brown sugar
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½ cup granulated sugar
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1 cup canned pumpkin puree
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2 large eggs
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¼ cup vegetable oil
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¼ cup whole milk
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1 tsp vanilla extract
Instructions
Step 1: Make the Doughnut Batter
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Preheat your oven to 350°F (175°C). Grease a doughnut pan.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all spices.
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In another bowl, mix brown sugar, granulated sugar, pumpkin puree, eggs, oil, milk, and vanilla until smooth.
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Fold the wet mixture into the dry ingredients until just combined. Don’t overmix.
Step 2: Prepare the Cheesecake Filling
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In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
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Transfer to a piping bag or zip-top bag with the corner snipped off.
Step 3: Assemble the Doughnuts
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Fill each doughnut mold about halfway with pumpkin batter.
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Pipe a small ring of cheesecake filling on top of each.
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Cover with more pumpkin batter until about ¾ full.
Step 4: Bake
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Bake for 15–18 minutes or until a toothpick comes out clean (avoid poking the cheesecake center).
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Cool in the pan for 5 minutes, then transfer to a wire rack.
Step 5: Optional Glaze
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Mix powdered sugar with milk and a pinch of cinnamon.
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Drizzle over cooled doughnuts.
Notes
Avoid using pumpkin pie filling—it’s pre-spiced and overly sweet. Stick to pure pumpkin puree for best results.