Baked Cinnamon Pumpkin Doughnut Holes

We added pumpkin and spices to this baked treat. Enjoy warm out of the oven as a mid-morning snack with coffee or make ahead and serve at your next fall gathering. 

Storage Time: Up to 5 days in the refrigerator, up to 2 months in the freezer.

Yield: About 4 dozen

Baked Cinnamon Pumpkin Doughnut Holes


  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup canned pure pumpkin
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/4 cup milk (2%)
  • 1/4 cup packed dark brown sugar
  • 2 tbsp fancy molasses
  • 2 tsp vanilla
  • 1/3 cup granulated sugar
  • 1 tbsp cinnamon


  1. Preheat oven to 400°F.
  2. Combine flour, baking powder, 1 tsp cinnamon, allspice, cloves, nutmeg and salt in a large bowl. Set aside. 
  3. Whisk together pumpkin, 3/4 cup sugar, oil, milk, brown sugar, molasses and vanilla in a separate large bowl.
  4. Add pumpkin mixture to flour mixture and stir just until combined. Do not overmix.
  5. Spoon batter into greased mini-muffin cups, filling cups three-quarters full.
  6. Bake until a cake tester inserted in centres comes out clean, about 10 – 12 minutes. Cool doughnut holes in pans on racks for 5 minutes.
  7. Combine 1/3 cup sugar and 1 tbsp cinnamon in a medium bowl. Remove doughnut holes from pans while warm and roll in sugar mixture.
Nutritional analysis per doughnut hole:


47 calories, 1.2 g fat, 0.4 g protein,8.9 g carbohydrate, 0.3 g fibre, 29 mg sodium

Tip: Doughnut holes are best warm and fresh but will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. The cinnamon-sugar coating will dissolve as the days pass; simply re-roll in additional cinnamon-sugar as needed.