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To make these tasty pumpkin spice cheesecake doughnuts, you need some key ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt - 1/2 cup canned pumpkin puree - 1 large egg - 1/2 teaspoon vanilla extract - 1/4 cup buttermilk - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk - 1/2 tablespoon cinnamon sugar (for topping) These ingredients come together to create a soft and fluffy doughnut with a creamy filling. The pumpkin puree adds moisture and flavor. The spices bring warmth and comfort. You can dress up your doughnuts with a few fun toppings. Here are some ideas: - Drizzle of caramel sauce - Whipped cream - Chopped nuts like pecans or walnuts - Sprinkles for a festive touch These toppings can add extra flavor and texture. They also make your doughnuts look delightful. If you don’t have some ingredients, don’t worry! Here are some easy swaps: - Replace all-purpose flour with gluten-free flour for a gluten-free option. - Use almond milk instead of buttermilk for a dairy-free choice. - Swap cream cheese with a dairy-free cream cheese for vegan doughnuts. These substitutions keep the spirit of the recipe while catering to different diets. Always choose what works best for you. For the full recipe, refer to the earlier section. First, preheat your oven to 350°F (175°C). Greasing the doughnut pan is key. Use a good cooking spray to coat each cavity. This helps the doughnuts release easily after baking. A well-prepared pan makes for a smoother process. In a big mixing bowl, whisk together your dry ingredients. Combine 1 cup of flour, 1/2 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and 1/4 teaspoon of salt. Mix them well. In another bowl, mix your wet ingredients. Combine 1/2 cup of pumpkin puree, 1 large egg, 1/2 teaspoon of vanilla extract, and 1/4 cup of buttermilk. Blend until smooth. Now, add the wet mix to the dry mix. Stir gently until just combined. Remember, overmixing can make the doughnuts tough. We want them fluffy and soft! Next, transfer the batter into a piping bag. If you don’t have one, a zip-top plastic bag works too. Snip a corner to make piping easy. Fill each cavity of the doughnut pan about 2/3 full. Bake in the oven for 10-12 minutes. Use a toothpick to check for doneness; it should come out clean. While your doughnuts bake, prepare the cheesecake filling. In a bowl, beat 4 oz of softened cream cheese with 1/4 cup of powdered sugar and 1 tablespoon of milk. Mix until creamy and smooth. After the doughnuts cool, make a small hole in the side of each. Then, fill a piping bag with the cheesecake filling. Carefully pipe it into the center of each doughnut. For a sweet crunch, dip the tops in cinnamon sugar. Now, you have delicious Pumpkin Spice Cheesecake Doughnuts ready to enjoy! For the full recipe, check the earlier section. To make perfect doughnuts, keep your batter light. Overmixing can lead to dense doughnuts. Mix until just combined, and then stop. Use a piping bag for even filling in the pan. This helps shape the doughnuts well. Bake them at the right temperature. An oven thermometer can help check accuracy. Finally, let them cool before filling. This keeps the cheesecake filling intact. One common mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Another pitfall is baking too long. Check your doughnuts a bit early. They should be golden, not dark brown. Avoid filling the pan too full. Doughnuts need room to rise. Lastly, don’t skip the cooling step. Hot doughnuts can melt the cheesecake filling. To make your doughnuts look stunning, consider simple toppings. Cinnamon sugar adds flavor and crunch. You can also drizzle melted chocolate for a rich touch. Sprinkles can add fun colors for kids. Try a cream cheese glaze for extra sweetness. Use a piping bag for neat designs. Place doughnuts on a pretty plate. Serve them with a nice cup of coffee or chai. For the full recipe, check out the details above. {{image_2}} You can make these doughnuts gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that work well in baking. They often contain a mix of rice flour and starches. Follow the same steps in the recipe, and you will have tasty treats. To make vegan doughnuts, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For buttermilk, use a plant-based milk with a dash of apple cider vinegar. This will give you a similar flavor and texture. You can change the flavors to suit your taste. Want a chai spice twist? Add a teaspoon of chai spice blend to your batter. If you love chocolate, melt some dark chocolate and drizzle it over the top after the doughnuts cool. These options will keep your treats exciting and fresh. For the full recipe, check the details above. To keep your pumpkin spice cheesecake doughnuts fresh, store them in an airtight container. This helps keep them moist and tasty. If you leave them out, they may dry out quickly. Place parchment paper between layers to stop them from sticking together. They can last for 2-3 days at room temperature. Freezing is a great way to save extra doughnuts. Allow them to cool completely first. Wrap each doughnut in plastic wrap to keep out air. Then, place them in a freezer bag or airtight container. This keeps them fresh for up to 3 months. When you want to enjoy one, just thaw it at room temperature. To reheat your doughnuts, use your oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the doughnuts on a baking sheet for about 5-7 minutes. This warms them without making them soggy. If you choose the microwave, heat for about 10-15 seconds. This warms them quickly but can make them soft. Enjoy your delicious treats warmed up! Pumpkin spice cheesecake doughnuts stay fresh for about 2-3 days at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, place them in the fridge. They can last up to a week when refrigerated. Yes, you can make these doughnuts ahead of time. You can bake them a day before serving. Once cooled, store them in an airtight container. You can fill them with cheesecake filling just before serving for the best taste. You can find pre-made pumpkin spice cheesecake doughnuts at local bakeries or grocery stores during the fall season. Some specialty shops may carry them year-round. Check online for specific bakeries in your area that offer these tasty treats. Yes, you can freeze these doughnuts. Make sure they are fully cooled and wrapped tightly in plastic wrap. Store them in a freezer-safe bag or container. They can last up to 2 months in the freezer. Thaw them in the fridge overnight before serving. If you don’t have a doughnut pan, you can use a muffin tin. Just pour the batter into the muffin cups but adjust the baking time. They may need a few extra minutes to cook through. Yes, fresh pumpkin works great! Cook and puree fresh pumpkin until smooth. Measure the same amount as the canned pumpkin in the recipe. This adds a fresh flavor to your doughnuts. To make these doughnuts healthier, you could use whole wheat flour instead of all-purpose flour. You can also reduce sugar or use a sugar substitute. Adding nuts or oats can enhance the texture and flavor while adding nutrients. You can drizzle chocolate or caramel on top for added flavor. Chopped nuts or crushed graham crackers add a nice crunch. Whipped cream or cream cheese frosting can also be fun toppings! For the full recipe, check out the details above. This blog post covered how to make pumpkin spice cheesecake doughnuts. We explored the main ingredients and optional toppings. I shared step-by-step baking tips and common mistakes to avoid. You can also try variations like gluten-free or vegan options. Remember, these doughnuts are best eaten fresh but store well if needed. Baking at home lets you control flavors and textures. Enjoy making doughnuts that pair fall spices with cheesecake goodness. Your kitchen will smell amazing, and these treats will be a hit!

Pumpkin Spice Cheesecake Doughnuts

Indulge in the ultimate fall treat with these Pumpkin Spice Cheesecake Doughnuts! Fluffy, baked doughnuts filled with a creamy cheesecake center make for a deliciously sweet experience. This easy recipe combines warm spices and the rich flavor of pumpkin to create a seasonal favorite. Ready to impress your friends and family? Click through to discover the full recipe and start baking your delicious doughnuts today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup canned pumpkin puree

1 large egg

1/2 teaspoon vanilla extract

1/4 cup buttermilk

4 oz cream cheese, softened

1/4 cup powdered sugar

1 tablespoon milk

1/2 tablespoon cinnamon sugar (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a doughnut pan with cooking spray.

    In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.

      In a separate bowl, mix the pumpkin puree, egg, vanilla extract, and buttermilk until smooth.

        Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

          Transfer the batter into a piping bag or a zip-top plastic bag, snip the edge, and pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 full.

            Bake the doughnuts in the preheated oven for 10-12 minutes, or until a toothpick inserted comes out clean.

              While the doughnuts bake, prepare the cheesecake filling by beating the softened cream cheese with powdered sugar and milk until smooth and creamy.

                Once the doughnuts are cool, use a small piping tip or a skewer to make a hole in the side of each doughnut.

                  Fill a piping bag with the cheesecake filling and carefully pipe it into the center of each doughnut.

                    To add finishing touches, dip the tops of the filled doughnuts in cinnamon sugar for an extra sweet crunch.

                      Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 12 doughnuts