Today, I’m excited to share a recipe that’s perfect for the autumn season when pumpkins are at their best, and the crisp air invites us to indulge in warm, comforting flavors. Pumpkin Cinnamon Donuts with Cream Cheese Filling ???????? are the ideal blend of cozy spices and a soft, fluffy texture, with a creamy surprise in every bite. Whether you’re looking to impress at a fall gathering or simply enjoy a sweet treat with your morning coffee, these donuts are sure to become a new favorite.
Introduction
Pumpkin Cinnamon Donuts with Cream Cheese Filling bring together the best of fall in a single bite. These donuts are not just another pumpkin-flavored dessert; they’re an experience. The sweetness of the pumpkin, combined with the warmth of cinnamon, nutmeg, and ginger, creates a flavor profile that’s rich and inviting. But what really sets these donuts apart is the luscious cream cheese filling that adds a delightful contrast to the spiced dough.
This recipe is inspired by traditional fall flavors that have been enjoyed for generations. The addition of cream cheese filling gives it a modern twist, making these donuts a hit at any gathering. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding, with a final product that’s as beautiful as it is delicious.
Ingredients
To prepare this comforting Pumpkin Cinnamon Donuts with Cream Cheese Filling, you’ll need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the cinnamon sugar coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup melted butter
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
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How to Make Pumpkin Cinnamon Donuts with Cream Cheese Filling
Follow these steps to create your own delicious Pumpkin Cinnamon Donuts with Cream Cheese Filling:
- Preheat your oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray.
- In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together the pumpkin puree, eggs, melted butter, vegetable oil, buttermilk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter, as this can make the donuts tough.
- Spoon the batter into the donut pan, filling each cavity about 3/4 full. This will ensure that the donuts rise perfectly without spilling over.
- Bake for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the donuts cool, prepare the cream cheese filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer the filling to a piping bag fitted with a small round tip.
- Using a knife, cut a small slit in each donut, then pipe the cream cheese filling into the center of each donut.
- For the cinnamon sugar coating, combine the granulated sugar and cinnamon in a small bowl. Brush each filled donut with melted butter, then roll in the cinnamon sugar mixture until fully coated.
Helpful Tips
- Don’t overmix the batter: Overmixing can lead to dense, tough donuts. Mix until just combined.
- Use room temperature ingredients: This helps the batter mix more evenly, leading to a better texture.
- Piping tip: If you don’t have a piping bag, you can use a resealable plastic bag with the tip cut off.
Cooking Tips
- Enhance the flavor by adding a pinch of cardamom to the dough for an extra layer of spice.
- Equipment suggestions: A donut pan is essential for this recipe, but if you don’t have one, you can use a muffin tin and create donut holes instead.
Serving Suggestions
Pumpkin Cinnamon Donuts with Cream Cheese Filling pair perfectly with a warm cup of coffee or hot cider. Serve them for breakfast, brunch, or as a delightful dessert. For an added touch, sprinkle a bit of powdered sugar over the top just before serving.
Nutritional Information
For a short overview, these donuts are moderately indulgent but offer the warmth and comfort of homemade baking.
Nutritional Information (per serving)
- Calories: 340 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 220mg
- Potassium: 140mg
- Fiber: 1g
- Sugar: 24g
- Vitamin A: 4000 IU
- Vitamin C: 1mg
- Calcium: 60mg
- Iron: 1.5mg
These donuts offer a balanced indulgence with a good source of Vitamin A, thanks to the pumpkin.
Storage and Leftovers
Refrigerate: Store the donuts in an airtight container in the refrigerator for up to 3 days to maintain their freshness.
Reheat: Warm them in the microwave for 10-15 seconds to restore their soft texture before serving.
For a creative twist, crumble leftover donuts over a bowl of vanilla ice cream for a quick and decadent dessert.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree can be used, but make sure it’s well-drained to avoid adding extra moisture to the batter.
What if I don’t have a donut pan?
You can use a muffin tin to make donut holes, or even shape the dough into small rounds on a baking sheet.
How can I make this recipe dairy-free?
Substitute the butter with a dairy-free alternative, and use a non-dairy milk instead of buttermilk.
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Conclusion
I hope you enjoy making these Pumpkin Cinnamon Donuts with Cream Cheese Filling as much as I do. They’re a delightful treat that captures the essence of fall and brings warmth to any occasion. Don’t forget to leave your feedback and share your own variations of this recipe. Happy baking!
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Pumpkin Cinnamon Donuts with Cream Cheese Filling
Description
Today, I’m excited to share a recipe that’s perfect for the autumn season when pumpkins are at their best, and the crisp air invites us to indulge in warm, comforting flavors. Pumpkin Cinnamon Donuts with Cream Cheese Filling ???????? are the ideal blend of cozy spices and a soft, fluffy texture, with a creamy surprise in every bite. Whether you’re looking to impress at a fall gathering or simply enjoy a sweet treat with your morning coffee, these donuts are sure to become a new favorite.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the cinnamon sugar coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup melted butter
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray.
- In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together the pumpkin puree, eggs, melted butter, vegetable oil, buttermilk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter, as this can make the donuts tough.
- Spoon the batter into the donut pan, filling each cavity about 3/4 full. This will ensure that the donuts rise perfectly without spilling over.
- Bake for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the donuts cool, prepare the cream cheese filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer the filling to a piping bag fitted with a small round tip.
- Using a knife, cut a small slit in each donut, then pipe the cream cheese filling into the center of each donut.
- For the cinnamon sugar coating, combine the granulated sugar and cinnamon in a small bowl. Brush each filled donut with melted butter, then roll in the cinnamon sugar mixture until fully coated.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Don’t overmix the batter: Overmixing can lead to dense, tough donuts. Mix until just combined.
- Use room temperature ingredients: This helps the batter mix more evenly, leading to a better texture.
- Piping tip: If you don’t have a piping bag, you can use a resealable plastic bag with the tip cut off.
