Pumpkin Spice Cheesecake Donuts

By srumbel

Pumpkin, cheesecake, and plenty of fall spices come together in these super-soft baked donuts—you won’t be able to have just one!
from dessertnowdinnerlater.com

Ingredients

• DONUTS:
• 1/2 cup pumpkin puree
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• CHEESECAKE GLAZE:
• 4 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 Tablespoons milk
• Cinnamon for sprinkling, optional

Preparation

Step 1

Prepare the donuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut-pan. Set aside.
In a large bowl, whisk pumpkin, sugar, oil, milk, egg, and vanilla until smooth. In a separate bowl, combine flour, baking powder, cinnamon, and salt. Gently fold flour mixture into liquid mixture until just combined.
Place batter in a resealable plastic bag and snip off a corner. Pipe batter into prepared donut pan.
Bake donuts for 10 to 11 minutes, or until a toothpick tests done. Cool donuts in pan 5 minutes, then remove to a wire cooling rack.

Make the cheesecake glaze: Place softened cream cheese in a medium bowl. With an electric mixer, beat on medium speed until creamy. Beat in sugar, vanilla and enough milk to achieve a thick glaze-consistency.
Dip cooled donuts into cheesecake glaze and sprinkle with cinnamon if desired.
Store donuts in refrigerator up to 3 days.