Description
These Bisquick Pumpkin Donut Holes are soft, bite-sized treats bursting with pumpkin flavor and cozy spices. Prepared using Bisquick, pumpkin puree, and warm spices, they’re baked – not fried – for a quick homemade donut experience. Each donut hole is rolled in melted butter and coated in cinnamon sugar for a delightful finish. Perfect for fall mornings or festive gatherings.
Ingredients
- 2 cups Bisquick
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 cup butter
- 1/2 cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 400°F. Grease a mini muffin pan or a donut pan with cooking spray.
- In a mixing bowl or the bowl of a stand mixer, whisk together Bisquick, sugar, cinnamon, and pumpkin pie spice.
- Add pumpkin puree, milk, egg, and vegetable oil to the dry ingredients. Mix by hand or in the stand mixer until just combined.
- Scoop batter evenly into the prepared pan.
- Bake for 10 minutes, or until golden and a toothpick inserted comes out clean.
- While donuts bake, melt butter in a shallow dish. In another dish, mix 1/2 cup sugar and 2 teaspoons cinnamon.
- When donuts are warm but cool enough to handle, roll each in melted butter, then coat with cinnamon sugar.
- Serve immediately and enjoy.
Notes
For Bisquick substitute, use any all-purpose baking mix. Pumpkin pie spice can be replaced with 1/4 tsp cinnamon and 1/4 tsp nutmeg or cloves. Make ahead by baking and storing donut holes uncoated up to 2 days; coat in butter and sugar just before serving. Store leftovers, tightly covered, at room temperature for 2 days. If donut holes are dry, reduce bake time by 1-2 minutes. For dairy-free, use plant-based milk and margarine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American