2 cups All-purpose flour (substitutes: Whole wheat flour, gluten-free flour blend)
1 cup Granulated sugar (substitutes: Coconut sugar, honey)
2 tsp Baking powder (substitutes: Self-rising flour)
2 tsp Cinnamon (substitutes: Mixed spice blend, nutmeg)
1 cup Pumpkin puree (substitutes: Sweet potato puree, butternut squash puree)
2 large Eggs (substitute: Flaxseed meal mixed with water)
8 oz Cream cheese (substitutes: Greek yogurt, dairy-free cream cheese)
½ cup Milk (substitutes: Almond milk, oat milk)
1 tsp Vanilla extract (substitutes: Almond extract, butterscotch extract)
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a doughnut pan with cooking spray or oil to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and any additional spices you desire.
Prepare Wet Ingredients: In another bowl, mix together the pumpkin puree, eggs, cream cheese, milk, and vanilla extract until smooth.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. Be careful not to overmix.
Fill the Pan: Using a piping bag or a spoon, fill each cavity in the doughnut pan about two-thirds full with the batter.
Bake: Place the pan in the preheated oven and bake for about 15-18 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the doughnuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Glaze (Optional): While the doughnuts are cooling, prepare a simple glaze using powdered sugar and milk. Drizzle over the cooled doughnuts for added sweetness!
