Description
Golden pumpkin spice donuts coated in cinnamon sugar and filled with a smooth sweetened cream cheese center, warm, cozy, and perfect for fall.
Ingredients
Units
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- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar mixed with 1 teaspoon ground cinnamon for coating
Instructions
- Heat oil in a heavy bottom pot to 350°F.
- In a large bowl whisk together flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- In another bowl mix pumpkin puree, granulated sugar, brown sugar, eggs, whole milk, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients and mix until a soft dough forms, do not overmix.
- Lightly flour a surface and shape the dough into small even balls.
- Carefully place dough balls into hot oil and fry in batches for 2 to 3 minutes per side until golden brown and cooked through.
- Remove and drain briefly, then roll warm donuts in the cinnamon sugar coating.
- In a separate bowl beat softened cream cheese with powdered sugar until smooth.
- Transfer filling to a piping bag and pipe into the center of each donut.
- Serve slightly warm and enjoy.
Notes
- Maintain oil temperature at 350°F for even frying and to prevent greasy donuts.
- Allow donuts to cool slightly before filling to keep the cream cheese centered.
- Store filled donuts in the refrigerator for up to 3 days and warm slightly before serving.
Nutrition
- Serving Size: 1 donut
- Calories: 310
- Sugar: 24g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg