Gooey Cream Cheese Stuffed Pumpkin Spice Donut Holes

Gooey Cream Cheese Stuffed Pumpkin Spice Donut Holes

Gooey cream cheese, stuffed into soft and chewy pumpkin spice donut holes. Rolled in cinnamon-sugar mix.

Gather Pumpkin Spice Donut Hole Ingredients

To be honest, the hardest part of going vegan for me was giving up cheese. Which is why I’m excited to have created my own different cheese recipes. This cream cheese recipe was created through a lot of trial and error. And we all know what trial and error tastes like in the kitchen… yuk! So, I hope you enjoy the best part of the recipe! Let’s start with what ingredients you will need.

Ingredients to get you started:

Pumpkin Spice Donut Hole Batter

  • 3 cups all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 cup almond milk
  • 2 tsp apple cider vinegar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 flax egg
  • 2 tablespoons butter, melted
  • Vegan cream cheese

Cinnamon Sugar Topping

  • 1/2 cup vegan butter
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon

Prepare Pumpkin Spice Donut Hole Mix

Preheat then oven to 350* F.

Line two baking sheets with parchment paper or spray with non-stick cooking spray.

In a large mixing bowl combine flour, baking powder, pumpkin pie spice and salt. Set aside. In a separate mixing bowl combine almond milk, apple cider vinegar, pumpkin puree, vanilla, flax egg and melted butter. Next stir the wet ingredients into the dry ingredients. Stir until just mixed, do not over mix batter. The batter will be thick.

Make and Bake Donut Holes

Using a small ice cream scoop or large tablespoon scoop out batter and form each scoop into dough balls. You may need to lightly grease your hands. Then place each scoop onto prepared baking sheet, about two inches apart.

Using a piping bag or a zip lock bag and cutting off a small corner pipe a small amount, about a pea size, into each donut hole. Then gently cover the cream cheese with the donut hole batter, ensuring you keep your donut hole.

Unbaked pumpkin spice donut holes stuffed with cream cheese

Bake donut holes for 14 – 15 minutes or until cooked through. While baking melt butter and set aside. Then whisk together sugar and cinnamon. Let cool 5 minutes before rolling baked donut holes in butter and cinnamon sugar mix. Serve warm.

Gooey Cream Cheese Stuffed Pumpkin Spice Donut Holes

Gooey Cream Cheese Stuffed Pumpkin Spice Donut Holes

5 from 4 votes
Recipe by Sagen Jackson Course: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 cups all purpose flour

  • 1 cup sugar

  • 2 teaspoons baking powder

  • 2 teaspoons of pumpkin pie spice

  • 1 teaspoon salt

  • 1/2 cup almond milk

  • 2 tsp apple cider vinegar

  • 1 cup pumpkin puree

  • 1 teaspoon vanilla extract

  • 1 flax egg

  • 2 tablespoons butter, melted

  • Vegan cream cheese

  • Cinnamon Sugar Topping
  • 1/2 cup vegan butter

  • 3/4 cup sugar

  • 1 tablespoon ground cinnamon

  • Vegan Cream Cheese
  • 1block tofu, pressed

  • 2 Tbsp coconut milk

  • 1/2 cup coconut oil

  • 1/2 lemon, juiced

  • 1 tsp nutritional yeast

  • 8 oz coconut milk yogurt

  • 1 tsp salt

Preparation

  • Preheat then oven to 350* F.
  • Line two baking sheets with parchment paper or spray with non-stick cooking spray.
  • In a large mixing bowl combine flour, baking powder, pumpkin pie spice and salt. Set aside. In a separate mixing bowl combine almond milk, apple cider vinegar, pumpkin puree, vanilla, flax egg and melted butter. Next stir the wet ingredients into the dry ingredients. Stir until just mixed, do not over mix batter. The batter will be thick.
  • Using a small ice cream scoop or large tablespoon scoop out batter and form each scoop into dough balls. You may need to lightly grease your hands. Then place each scoop onto prepared baking sheet, about two inches apart.
  • Using a piping bag or a zip lock bag and cutting off a small corner pipe a small amount, about a pea size, into each donut hole. Then gently cover the cream cheese with the donut hole batter, ensuring you keep your donut hole.
  • Bake donut holes for 14 – 15 minutes or until cooked through. While baking melt butter and set aside. Then whisk together sugar and cinnamon. Let cool 5 minutes before rolling baked donut holes in butter and cinnamon sugar mix. Serve warm.
  • Vegan Cream Cheese
  • Blend all ingredients together until smooth. Refrigerate for up to 5 days.

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3 Comments on “Gooey Cream Cheese Stuffed Pumpkin Spice Donut Holes

  1. Loving all the doughnut recipes around at this time of year. Your doughnuts sound awesome. I can almost taste them with that delicious vegan cream cheese filling.

  2. Ok this is seriously the best combination ever! I am loving these donuts. So addicting!

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