Pumpkin Donut Holes – Midwest Goodness
These Pumpkin Donut Holes are super delicious and so easy to make. Your family will love them for breakfast! I especially love that there is pumpkin in them for a little boost of extra vitamins.
Kitchen Tools to Make Pumpkin Donut Holes
To make perfectly portioned donut holes, I find these tools to be super helpful and fun to use:
Pumpkin Donut Holes
Tasty, bite-size, and easy to make, these little donut holes are a definite must for breakfasts or brunches!
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Donut Hole Pan
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Medium Scoop
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Flex+ Prep Set
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Coating Trays
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Milk Pan
- 1-3/4 cups all purpose flour
- 2 tsp baking powder
- 1 tsp Korintje Cinnamon or regular cinnamon
- 1 tsp Cinnamon Plus (or pumpkin pie spice)
- 1/2 tsp salt
- 3/4 cup solid-pack canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 cup skim milk
- 1/3 cup canola oil
- 1 large egg
- 1/2 tsp Double-Strength Vanilla (or 1 tsp regular vanilla)
- Oil for brushing
- 2/3 cup granulated sugar
- 1-2 TBSP Korintje Cinnamon (or regular cinnamon)
- 6 TBSP butter
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Preheat oven to 350 degree.
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In a large mixing bowl, mix the flour, baking powder, Korintje Cinnamon, Cinnamon Plus®, and salt.
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In a medium plastic mixing bowl, with the Flex+ Prep Set Hand Mixer, whisk together the pumpkin, brown sugar, milk, oil, egg, and vanilla until smooth.
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Add the dry ingredients to pumpkin mixture and mix until smooth.
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While the donut holes are baking, mix the sugar and Korintje Cinnamon to make the coating.
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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.
If you love pumpkin, you may also love these Pumpkin Cookies too!
