Craving a taste of fall with a delightful twist? These homemade Pumpkin Spice Cheesecake Doughnuts are the perfect treat to satisfy your autumn cravings. Combining the cozy flavors of pumpkin spice with creamy cheesecake filling, these doughnuts are sure to be a hit at any gathering or as a special treat for yourself.
Ingredients:
For the Doughnuts:
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup sour cream
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
Instructions:
Preheat Oven and Prepare Doughnut Pan: Preheat your oven to 350°F (175°C) and grease a doughnut pan with non-stick cooking spray.
Make Cheesecake Filling: In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Prepare Doughnut Batter: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, whisk pumpkin puree, milk, sour cream, egg, melted butter, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fill Doughnut Pan: Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about halfway.
Add Cheesecake Filling: Spoon a small amount of the cheesecake filling into the center of each doughnut batter-filled cavity.
Bake: Bake for 12-15 minutes until the edges are lightly golden and a toothpick inserted into the doughnuts comes out clean.
Cool: Allow the doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
Glaze Doughnuts: Dip the cooled doughnuts into the glaze, allowing any excess to drip off. Place them back on the wire rack to set.
Serve: Enjoy these delicious Pumpkin Spice Cheesecake Doughnuts as a delightful dessert or indulgent snack!
Serving Tips:
Freshly Glazed: Serve these Pumpkin Spice Cheesecake Doughnuts fresh after glazing for the best taste and texture.
Pairing Ideas: Enjoy with a hot cup of coffee, pumpkin spice latte, or a glass of cold milk to complement the rich flavors.
Presentation: Arrange on a serving platter or tiered stand for a beautiful display at gatherings or brunches.
Garnish Options: Sprinkle with additional ground cinnamon or pumpkin spice for a festive touch before serving.
Storage Tips:
Room Temperature: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. Ensure they are fully cooled before sealing to maintain freshness.
Reheating: To restore freshness, warm briefly in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for 5 minutes.
Freezing: These doughnuts can be frozen without the glaze. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container. Freeze for up to 1 month. Thaw overnight in the refrigerator and glaze before serving for best results.
Glaze: If storing already glazed doughnuts, place them in a single layer in the refrigerator to set the glaze completely before stacking. This helps prevent the glaze from sticking to other surfaces.
Enjoy Later: For a quick treat on busy mornings, prepare these doughnuts ahead and store them ready-to-eat for an indulgent breakfast or snack.
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FAQs:
Can I substitute ingredients in this recipe?
Yes, you can make some substitutions based on dietary preferences or ingredient availability. For instance, you can use whole wheat flour instead of all-purpose flour for a healthier option, or Greek yogurt instead of sour cream for added protein. Adjust the spices to your taste, and consider using a dairy-free cream cheese for the filling if you’re lactose intolerant.
How can I make these doughnuts ahead of time?
Prepare the doughnut batter and cheesecake filling ahead of time, but keep them separate until just before baking. Store the batter covered in the refrigerator and the filling in an airtight container. When ready to bake, fill the doughnut pan, add the cheesecake filling, and bake as directed. This method ensures the doughnuts are freshly baked and delicious.
Can I bake these doughnuts instead of using a doughnut pan?
If you don’t have a doughnut pan, you can use a mini muffin tin or regular muffin tin instead. Adjust the baking time accordingly, as mini muffins will bake faster than regular-sized doughnuts. Ensure each cavity is greased well to prevent sticking.
How do I know when the doughnuts are done baking?
The doughnuts are done when the edges are lightly golden and a toothpick inserted into the doughnut comes out clean. Baking times may vary slightly depending on your oven, so start checking for doneness around the 12-minute mark. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Conclusion:
Whether you’re hosting a cozy gathering or simply treating yourself, these Pumpkin Spice Cheesecake Doughnuts are sure to bring smiles and satisfy your sweet tooth. Try them today and discover your new favorite fall dessert!
📖 Recipe:
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Pumpkin Spice Cheesecake Doughnuts
- Total Time: 35 minutes
- Yield: Makes about 12 doughnuts
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Pumpkin Spice Cheesecake Doughnuts with this easy-to-follow recipe. Perfect for fall gatherings or a cozy treat at home.
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup sour cream
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a doughnut pan with non-stick cooking spray.
- In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk together pumpkin puree, milk, sour cream, egg, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about halfway.
- Spoon a small amount of the cheesecake filling into the center of each doughnut batter-filled cavity.
- Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the doughnuts comes out clean.
- Allow the doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth to make the glaze. Adjust consistency with more milk if needed.
- Dip the cooled doughnuts into the glaze, allowing any excess to drip off. Place back on the wire rack to set.
- Enjoy your delicious Pumpkin Spice Cheesecake Doughnuts!
Notes
These doughnuts are best served fresh but can be stored for a few days in an airtight container.
Customize the spices to your taste preference for a more personalized flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Makes about 12 doughnuts
