Introduction

These easy Bisquick pumpkin donut holes are a delightful fall treat that comes together quickly. Soft, spiced, and coated in cinnamon sugar, they’re perfect for breakfast or a cozy snack.

A white bowl filled with multiple small round balls that are coated in a light brown sugar and cinnamon mixture, giving them a grainy texture. One ball in the center is partially bitten, exposing a soft, crumbly yellow interior. The balls have a warm orange-golden color beneath the sugar coating, and the bowl is placed on a white marbled surface with an orange textured cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

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 tbsp vegetable oil
1/2 cup butter (for rolling)
1/2 cup sugar (for rolling)
2 tsp cinnamon (for rolling)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a mini muffin pan or donut pan with cooking spray.
Step 2: In a mixing bowl, whisk together the Bisquick, 1/4 cup sugar, 1/2 teaspoon cinnamon, and pumpkin pie spice until evenly combined.
Step 3: Add the pumpkin puree, milk, egg, and vegetable oil to the dry ingredients. Mix well until the batter is smooth and well incorporated.
Step 4: Scoop the batter into the prepared pan, filling each cavity about three-quarters full.
Step 5: Bake for about 10 minutes, or until the donut holes are golden brown and a toothpick inserted in the center comes out clean.
Step 6: While the donut holes bake, melt the butter in a shallow dish. In another shallow dish, combine 1/2 cup sugar and 2 teaspoons cinnamon.
Step 7: Once baked, allow the donut holes to cool just enough to handle but remain warm. Roll each donut hole first in the melted butter, then in the cinnamon sugar mixture to coat.
Step 8: Serve immediately and enjoy your warm, spiced pumpkin donut holes!

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the batter before baking.
Substitute the pumpkin pie spice with a mix of nutmeg, cloves, and ginger if you prefer a custom spice blend.
If you don’t have a mini muffin or donut pan, you can shape small balls of batter and bake them on a greased baking sheet, though baking times may vary.
For a dairy-free option, replace the milk with almond or oat milk and use a plant-based butter for rolling.

Storage

Store any leftover donut holes in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in the microwave for about 10-15 seconds or in a low oven until heated through. They are best enjoyed fresh but can also be frozen for up to 1 month—thaw before reheating.

How to Serve

A white round plate with a gold rim holding five round doughnut holes covered in a light brown sugar coating, creating a textured and slightly sparkling surface. Each ball is evenly coated, with a warm golden brown color beneath the sugar layer. The plate sits on a white marbled surface with a soft orange and white checkered cloth at the bottom right corner and two cinnamon sticks on the bottom left. Above the plate, part of an orange dried leafy decoration is partially blurred in the background, adding warm tones to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the commonly recommended form of pumpkin for this recipe.

Can I make these without a mini muffin or donut pan?

Absolutely! You can scoop the batter onto a greased baking sheet in small rounds, although the shape will be different and baking time may need to be adjusted slightly.