1 cup Pumpkin Puree
1 ½ cups All-Purpose Flour
¾ cup Sugar
2 tsp Baking Powder
1 tsp Cinnamon
½ tsp Nutmeg
½ tsp Salt
2 large eggs
½ cup Milk
1 tsp Vanilla Extract
8 oz Light Cream Cheese
Preheat your oven to 350°F (175°C). Lightly grease a doughnut pan with non-stick spray or butter.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix the pumpkin puree, eggs, milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry mixture, folding gently until just combined. Be careful not to overmix.
In a separate bowl, beat the light cream cheese until smooth. You can add a little sugar and vanilla extract here for extra flavor.
Using a piping bag or a spoon, fill each doughnut cavity about halfway with the pumpkin batter. Add a small dollop of cream cheese filling in the center of each doughnut, then top with more pumpkin batter until filled.
Place the pan in the oven and bake for 15-18 minutes, or until a toothpick inserted in the doughnuts comes out clean. Allow them to cool in the pan for about 5 minutes.
Transfer doughnuts to a wire rack to cool entirely. Feel free to dip each doughnut in a cinnamon-sugar mixture for a delightful finish!
