Cinnamon Donuts with Pumpkin Mash

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert, Snack, Treat
Servings 6
Calories 632.5 kcal


  • 1/3 cup thawed Birds Eye Pumpkin & Cauli Mash
  • 1/4 cup pure maple syrup
  • 1/3 cup unsweetened almond milk
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract
  • 1 cup wholemeal self-raising flour or gluten free
  • 1 teaspoon ground cinnamon

Ingredients for Coating

  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon coconut sugar


  • Preheat the oven to 180°C on a fan forced setting and lightly grease a donut tray.
  • Add the pumpkin mash, maple syrup, almond milk, butter and vanilla to a blender or food processor and blitz until smooth.
  • Transfer into a large bowl and sift in the flour and cinnamon. Mix ingredients together until it resembles a thick cake batter.
  • Pour mixture into the donut tin, filling them ¾ of the way.
  • Place the tray in the oven and bake for 10-12 minutes, until a skewer comes out clean.
  • Mix the cinnamon and coconut sugar together on a plate.
  • Once the donuts are cooked, allow them to cool slightly. Then, toss in the cinnamon coating and serve.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.