1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup vegetable oil
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin spice
4 oz cream cheese (softened)
1/4 cup powdered sugar
Preheat your oven to 350°F (175°C) and lightly grease your doughnut pan with non-stick spray.
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and eggs until smooth.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be cautious not to overmix.
In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth. Place it in a piping bag or a zip-top bag with a corner snipped off for easy swirling.
Fill each doughnut cavity halfway with the pumpkin batter. Then, add a swirl of the cheesecake mixture and top with more pumpkin batter until about three-quarters full. Use a toothpick to swirl the cheesecake into the batter for a marbled effect.
Place the pan in the preheated oven and bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the doughnuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy them fresh or store them in an airtight container for up to a week!
