Pumpkin Donut Holes
Add these pumpkin donuts to your list of favorite pumpkin breakfast recipes!
- Donut Holes
- 1¾ cup (425 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) Korintje Cinnamon or ground cinnamon
- 1 tsp (5 mL) Cinnamon Plus® or pumpkin pie spice
- ½ tsp (2 mL) salt
- ¾ cup (175 mL) solid pack pumpkin (not pumpkin pie filling)
- ½ cup (125 mL) packed brown sugar
- ½ cup (125 mL) milk
- ⅓ cup (75 mL) canola or avocado oil
- 1 egg
- ½ tsp (2 mL) Double-Strength Pure Vanilla Extract or 1 tsp (5 mL) vanilla extract
- Oil for brushing
- ⅔ cup (150 mL) granulated sugar
- 1-2 tbsp (15-30 mL) Korintje Cinnamon or ground cinnamon
- 6 tbsp (90 mL) unsalted butter, melted
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl, mix the flour, baking powder, Korintje Cinnamon, Cinnamon Plus®, and salt.
- In a medium mixing bowl, whisk together the pumpkin, brown sugar, milk, oil, egg, and vanilla until smooth.
- Add the pumpkin mixture to the dry ingredients and stir until smooth.
While the donut holes are baking, mix the sugar and Korintje Cinnamon to make the coating.
- Once donut holes are done, let them cool for 2 minutes, then dunk each donut hole into the melted butter and roll in the cinnamon-sugar mixture.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving (2 donut holes): Calories 270, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 37 g, Fiber 2 g, Sugars 21 g (includes 20 g added sugar), Protein 3 g
Want a quick breakfast or snack? Freeze the donut holes before you coat them. Then thaw them out in the microwave and then coat for a fresh-baked taste.