Description
These Pumpkin Cheesecake Donuts combine the warm spices and moist texture of pumpkin donuts with a creamy cheesecake filling and a sweet vanilla glaze. Baked to perfection, they offer a delightful fall-inspired treat perfect for breakfast or dessert.
Ingredients
Scale
For the Donuts:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- â…“ cup vegetable oil
- 1 cup canned pumpkin puree
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two donut pans with cooking spray or oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
- Combine Wet Ingredients: In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until well combined. Then add pumpkin puree, milk, eggs, and vanilla extract; mix thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid over-mixing to keep the donuts light and tender.
- Fill Donut Pans: Spoon the batter into the prepared donut pans, filling each mold about three-quarters full to allow space for rising.
- Prepare Cheesecake Filling: In a small bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Insert Cheesecake Filling: Transfer the cheesecake mixture into a piping bag or ziplock bag with a small cut in the corner. Pipe the filling into each donut mold, gently mixing it into the batter.
- Bake Donuts: Place the pans in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the donuts comes out clean.
- Cool Donuts: Let the donuts cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and well combined.
- Glaze the Donuts: Dip the tops of each cooled donut into the glaze, letting excess drip off. Place them back on the wire rack to allow the glaze to set.
Notes
- Do not over-mix the batter; this helps keep the donuts light and fluffy.
- Ensure cream cheese is softened before mixing to achieve a smooth filling.
- If you do not have donut pans, you can use a muffin tin but the shape will differ.
- Store glazed donuts in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- For extra spice, consider adding a pinch of ground cloves or allspice into the donut batter.
