Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease the donut pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil, whisking until smooth.
- Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fill the donut pan cavities halfway with the batter using a piping bag or a zip-top bag.
- Bake for 10-12 minutes until springy and a toothpick comes out clean; cool for 5 minutes in the pan, then transfer to a wire rack.
- Prepare the cream cheese filling by beating softened cream cheese until smooth, then pipe it into the cooled donuts.
- Roll each filled donut in a cinnamon sugar mixture to coat.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 30mgIron: 1mg
Notes
Ensure your eggs and pumpkin puree are at room temperature for a smoother batter. For a gluten-free version, use a 1-to-1 gluten-free baking blend. Try adding a pinch of vanilla extract or a drizzle of maple syrup to the cream cheese filling for extra flavor. Donuts are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, letting them come to room temperature before serving. Avoid freezing filled donuts as it can affect texture; instead, freeze unfilled donuts and fill them fresh after thawing.
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