1 cup all-purpose flour (substitutions: whole wheat flour, almond flour)
1/2 cup pumpkin puree (substitutions: applesauce, butternut squash puree)
1/2 cup sugar (substitutions: brown sugar, coconut sugar)
2 teaspoons baking powder (substitutions: self-rising flour, omit additional salt)
1/2 teaspoon salt (substitutions: sea salt)
1 teaspoon ground cinnamon (substitutions: mixed spice blend)
1/4 teaspoon ground nutmeg (substitutions: allspice)
1 large egg (substitutions: flax egg)
1/4 cup milk (substitutions: almond milk, oat milk)
1 tablespoon vegetable oil (substitutions: applesauce, melted coconut oil)
Preheat your oven to 350°F (175°C) and grease your doughnut pan with non-stick spray.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mix the pumpkin puree, egg, milk, and vegetable oil until well combined.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Using a piping bag or a spoon, fill each cavity of the doughnut pan about 2/3 full with batter.
Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let them cool for a few minutes in the pan before transferring to a wire rack.
While the doughnuts cool, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
Once cooled, dip the tops of the doughnuts into the glaze, allowing excess to drip off.
Enjoy your delicious pumpkin spice doughnuts warm, or store them in an airtight container for later.
