Pumpkin Donut Holes

Prep 10 min


Cook 12 min


Ready in 22 min

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


  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the flour, baking powder, Korintje Cinnamon, Cinnamon Plus®, and salt.
  3. In a medium mixing bowl, whisk together the pumpkin, brown sugar, milk, oil, egg, and vanilla until smooth.
  4. Add the pumpkin mixture to the dry ingredients and stir until smooth.
  5. Brush the Donut Hole Pan with oil. Use a Medium Scoop to evenly distribute the batter among the wells. Bake for 10–12 minutes, until a toothpick inserted into each of the donuts comes out clean.

  6. While the donut holes are baking, mix the sugar and Korintje Cinnamon to make the coating.

  7. 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

Cook's Tips:

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.

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