Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cinnamon ‘Cheesecake’ Stuffed Vegan Pumpkin Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Cinnamon ‘Cheesecake’ Stuffed Vegan Pumpkin Doughnuts combine fluffy, spiced pumpkin doughnuts fried to golden perfection and filled with a creamy vegan cinnamon cheesecake filling. Coated in a fragrant pumpkin spice sugar blend, these indulgent vegan treats offer a perfect balance of warm autumn flavors and rich texture, ideal for a cozy fall dessert or special breakfast.

  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 large doughnuts

Ingredients

Pumpkin Spice Doughnuts:

  • 1 cup Malk Organic Pumpkin Spice Milk, heated to 110°F
  • 2 tsp dry activated yeast
  • 1/4 cup granulated sugar
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup salted vegan butter, room temperature
  • 3 cups avocado or sunflower oil for frying

Pumpkin Spice Coating:

  • 1 cup granulated sugar
  • 1 tbsp pumpkin spice

Cinnamon Cheesecake Filling:

  • 16 ounces (2 cups) vegan cream cheese, room temperature
  • 1/4 cup Malk Organic cinnamon creamer
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions

  1. Prep: Grease a medium bowl lightly with neutral cooking oil for the first proof. Gather a large doughnut or cookie cutter (3-4 inches diameter) and line two baking sheets with 8-10 squares of parchment paper (5 inches each) for shaping and second proofing the doughnuts.
  2. Bloom the yeast: In a large bowl, combine warmed pumpkin spice milk (110°F) with dry activated yeast. Stir with a wooden spoon, cover, and place in a warm spot for 7-10 minutes until foam forms and yeast smells fragrant.
  3. Make the dough: Once yeast is activated, add sugar, pumpkin puree, and vanilla extract to the yeast mixture. Mix on medium speed. Add flour, nutmeg, and sea salt, mixing until shaggy dough forms (~3-4 minutes). Add vegan butter and continue mixing at medium speed. Dough will initially look batter-like but will come together. Increase mixer speed to high and knead dough for 5-7 minutes until soft, pliable, and passing the windowpane test.
  4. First proof: Place dough ball in greased bowl, cover with clean towel, and rest in warm area (above 80°F) for 60-120 minutes until doubled in size. Meanwhile, prepare parchment-lined baking sheets for shaping doughnuts.
  5. Shape the dough: Lightly flour a clean surface, turn dough out and roll to about 1 inch thickness. Cut out doughnuts using large doughnut or cookie cutter, transfer each to parchment squares. Gather scraps and repeat to yield 8-10 large doughnuts.
  6. Rest (second proof): Cover the doughnuts on baking sheets and let rest in warm area for 30-45 minutes until nearly doubled in size.
  7. Make the cheesecake filling: Whisk vegan cream cheese, cinnamon creamer, pumpkin pie spice, and vanilla extract in a bowl. Refrigerate to keep cold during frying.
  8. Prepare oil for frying: In a large saucepan with walls, heat avocado or sunflower oil to 350-365°F using a candy thermometer. Maintain steady temperature for frying. Set up a cooling rack with parchment or paper towels underneath for draining excess oil.
  9. Fry the doughnuts: Using the parchment paper edges, place doughnuts with slotted spoon and lower into hot oil. Fry one side 1-2 minutes until golden, then flip and fry other side 1-2 minutes. Maintain oil temperature between 350-360°F. Remove and drain on cooling rack. Fry doughnut holes at end for 90 seconds total, stirring occasionally.
  10. Coat doughnuts: Whisk sugar and pumpkin spice together. Dip each warm doughnut fully into the mixture, coating evenly. Place coated doughnuts back on cooling rack.
  11. Fill doughnuts: Insert large skewer into side of each doughnut about halfway through. Spoon cinnamon cheesecake filling into a piping bag with rounded nozzle and gently fill each doughnut with about 1/4 cup of filling.
  12. Serve and store: Serve immediately for best flavor and texture. Store leftovers covered at room temperature for up to 3 days, refrigerated up to 1 week, or frozen for up to 3 months.

Notes

  • Ensure the milk used to bloom yeast is not too hot to avoid killing the yeast; 110°F is ideal.
  • Kneading dough to the windowpane test helps develop gluten for best dough texture.
  • Maintain consistent oil temperature between 350-365°F for even frying without greasy doughnuts.
  • Use a candy thermometer for accurate frying temperature.
  • Filling doughnuts while still fresh yields best texture and flavor.
  • Leftover doughnuts can be stored covered at room temperature for 3 days, refrigerated for up to a week, or frozen for longer storage.
  • For vegan butter, choose a brand that holds up well in baking for best results.
  • Author: Chef
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/cinnamon-cheesecake-stuffed-vegan-pumpkin-doughnuts-recipe/