Easy Bisquick Pumpkin Donut Holes Recipe

These Easy Bisquick Pumpkin Donut Holes are a delightful fall treat that you can whip up quickly. Soft, flavorful, and coated in cinnamon sugar, they’re perfect for breakfast or a cozy snack anytime.

Ingredients

• 2 cups Bisquick
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1 egg
• 2 Tbs vegetable oil
• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp cinnamon

Instructions

1. Step 1: Preheat the oven to 400°F. Grease a mini muffin pan or a donut pan with cooking spray.
2. Step 2: In a mixing bowl or the bowl of a stand mixer, combine Bisquick, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice. Whisk to blend the dry ingredients evenly.
3. Step 3: Add pumpkin puree, milk, egg, and vegetable oil to the dry mixture. Mix until all ingredients are combined, either by hand or with a stand mixer.
4. Step 4: Scoop the batter into the prepared pan, filling each cup. Bake for about 10 minutes or until the donut holes are golden brown and a toothpick inserted in the center comes out clean.
5. Step 5: While the donuts bake, melt the butter in a shallow dish. In another shallow dish, mix together 1/2 cup sugar and 2 teaspoons cinnamon.
6. Step 6: When the donuts are done and warm enough to handle, roll each one first in the melted butter, then coat it in the cinnamon sugar mixture.
7. Step 7: Serve the donut holes warm and enjoy the comforting flavors of pumpkin and spice.

Tips & Variations

• Try adding a drizzle of glaze made with powdered sugar and milk for extra sweetness.
• Use maple syrup instead of vegetable oil for a richer flavor.
• Add chopped nuts or mini chocolate chips into the batter for added texture.
• If you don’t have a mini muffin or donut pan, you can bake the batter in a standard muffin pan and cut each muffin into bite-sized pieces after baking.

Storage

Store the pumpkin donut holes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat gently in the microwave for 10-15 seconds to enjoy them warm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that may affect the texture and flavor. It’s best to use pure pumpkin puree for this recipe.

Can I bake these donut holes without a mini muffin or donut pan?

Yes, you can use a regular muffin pan and bake the batter in standard muffin-sized portions. After baking, cut the muffins into bite-sized pieces to mimic donut holes.

Easy Bisquick Pumpkin Donut Holes Recipe

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★★★★★

5 from 70 reviews

These Easy Bisquick Pumpkin Donut Holes are a delightful fall treat, combining the warm flavors of pumpkin, cinnamon, and pumpkin pie spice. Perfectly baked in a mini muffin pan and coated in cinnamon sugar, they offer a quick and simple way to enjoy pumpkin-flavored treats without frying.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 donut holes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups Bisquick
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice

Wet Ingredients

• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1 egg
• 2 Tbs vegetable oil

Coating

• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp cinnamon

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a mini muffin pan or a donut pan thoroughly with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together Bisquick, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice until evenly combined.
3. Add Wet Ingredients: Add the pumpkin puree, milk, egg, and vegetable oil to the dry ingredients. Mix well by hand or with a stand mixer until the batter is smooth and combined.
4. Scoop and Bake: Spoon the batter evenly into the prepared muffin or donut pan. Bake in the preheated oven for about 10 minutes, or until the donut holes turn golden brown and a toothpick inserted into the center comes out clean.
5. Prepare Coating: While the donuts bake, melt the butter in a shallow dish. In another shallow dish, mix together 1/2 cup sugar and 2 teaspoons cinnamon to create the cinnamon sugar coating.
6. Coat Donut Holes: After removing the donuts from the oven and once they are warm enough to handle, roll each donut hole first in the melted butter, then roll them in the cinnamon sugar mixture until fully coated.
7. Serve and Enjoy: Serve these warm cinnamon sugar pumpkin donut holes immediately for the best flavor and texture.

Notes

• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
• Ensure the donut holes are slightly cool but still warm before coating, so the sugar sticks well.
• Use fresh pumpkin puree or canned pumpkin puree; avoid pumpkin pie filling as it contains added sugars and spices.
• For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk.
• Store leftover donut holes in an airtight container at room temperature for up to 2 days for best freshness.

Keywords: pumpkin donut holes, bisquick donuts, cinnamon sugar donut holes, easy pumpkin dessert, baked donut holes