Pumpkin Cheesecake Donuts

• Flour1 cup (130 grams)
• Baking powder1 teaspoon (4 grams)
• Light brown sugar⅓ cup (67 grams)
• Almond milk½ cup (120 grams)
• Large egg1 (50 grams)
• Neutral oil2 tablespoons (28 grams)
• Pumpkin puree½ cup (120 grams)
• Vanilla extract1 teaspoon
• Cinnamon1 teaspoon (255 grams)

• Cream cheese8 oz (225 g), softened
• Granulated sugar¼ cup (50 g)
• Egg yolk1 (18 g)
• Vanilla extract1 teaspoon (4 g)
• Flour1 tablespoon (8 g)

Preheat the oven to 400°F (204°C) and lightly grease a donut pan. Leave the cream cheese out until it’s softened and room temperature.

Prepare the cheesecake filling by adding cream cheese, sugar, egg yolk, vanilla, and flour into a large bowl. Whisk these ingredients together until the mixture is well combined, smooth, and creamy. Set this to the side.

In a large bowl, whisk together the light brown sugar, cinnamon, almond milk, egg, oil, and pumpkin puree until everything is well combined. Then add in the flour and baking powder and mix it into the batter until just combined.

Put the batter into a piping bag and pipe the batter into the donut pan, filling each mold almost to the top. Add the cheesecake filling into a separate piping bag. Pipe about two tablespoons of the filling on top of the piped pumpkin batter, pushing the filling slightly into the pumpkin donut batter.

Bake the donuts for 10-13 minutes, or until a toothpick inserted comes out clean.

Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.