1 ½ cups all-purpose flour (or whole wheat/gluten-free flour)
½ cup pumpkin puree (or butternut squash puree)
½ cup sugar (or coconut sugar/maple syrup)
1 tsp baking powder (or baking soda)
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 large egg (or flax egg)
¼ cup milk (or almond/oat milk)
1 tsp vanilla extract (or almond extract)
4 oz cream cheese (or Greek yogurt)
Powdered sugar for glaze (optional)
Preheat your oven to 350°F (175°C) and grease your doughnut pan.
In a mixing bowl, whisk the flour, sugar, baking powder, and spices together.
In a separate bowl, beat the egg, then mix in pumpkin puree, milk, and vanilla until smooth.
Combine the wet ingredients with the dry ingredients, stirring gently.
In another bowl, beat the cream cheese until smooth, adding powdered sugar if desired.
Pipe a small amount of batter into each mold, add cheesecake filling, then cover with more batter.
Bake for 15-18 minutes. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
If desired, prepare a glaze and dip the doughnuts or dust with cinnamon sugar.
Enjoy fresh or store in an airtight container.
