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

Scale

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.

Notes

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.