These soft and flavorful donut holes are filled with warm fall spices and a comforting pumpkin flavor. I love how easy they are to make using Bisquick mix—no yeast or frying needed! Baked to golden perfection and rolled in cinnamon sugar, these little bites are the perfect seasonal treat for breakfast, dessert, or an afternoon snack.
Why You’ll Love This Recipe
I like how quick and simple this recipe is—just one bowl and a few minutes of prep time. The Bisquick keeps the texture soft and fluffy, while the pumpkin puree gives a rich flavor and moist crumb. I find the cinnamon sugar coating irresistible, adding that perfect sweet crunch on the outside. These donut holes also make my kitchen smell amazing while they bake!
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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
For rolling:
1/2 cup butter
1/2 cup sugar
2 tsp cinnamon
Directions
I start by preheating the oven to 400°F (205°C) and greasing a mini muffin pan or donut pan with cooking spray.
In a large mixing bowl, I whisk together the Bisquick, sugar, cinnamon, and pumpkin pie spice.
Then, I add the pumpkin puree, milk, egg, and vegetable oil, mixing until the batter is smooth and well combined.
I scoop the batter evenly into the prepared pan, filling each cup about three-quarters full.
I bake for about 10 minutes, or until the donut holes are golden and a toothpick inserted in the center comes out clean.
While baking, I melt the butter in one shallow dish and mix the sugar with cinnamon in another.
When the donut holes are done and still warm, I roll each one in melted butter and then in the cinnamon-sugar mixture until fully coated.
Servings and Timing
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes
Servings: About 24 donut holes
Variations
I sometimes add a pinch of nutmeg or cloves for an extra burst of spice.
For a lighter option, I use melted coconut oil instead of butter when coating.
I’ve also tried dipping them in a simple maple glaze instead of cinnamon sugar for a fun twist.
If I want mini muffins instead of donut holes, I use the same batter in a mini muffin pan—it works perfectly.
For a dairy-free version, I swap the milk for almond or oat milk and use plant-based butter.
Storage/Reheating
I keep leftover donut holes in an airtight container at room temperature for up to 2 days, or in the refrigerator for about 5 days. To reheat, I pop them in the microwave for 10–15 seconds or warm them in a 300°F (150°C) oven for about 5 minutes. I avoid rolling them in sugar again, as they stay sweet enough even after reheating.
FAQs
Can I make these donut holes ahead of time?
Yes, I often bake them the night before and coat them the next morning for the freshest texture and flavor.
Can I freeze pumpkin donut holes?
Absolutely. I freeze them after baking (before coating) in a sealed bag for up to 2 months. When ready, I thaw, warm slightly, and then roll in butter and cinnamon sugar.
Can I fry these instead of baking?
While this recipe is designed for baking, I can fry spoonfuls of batter in hot oil at 350°F (175°C) for 2–3 minutes per side if I want a crispier version.
Can I use homemade baking mix instead of Bisquick?
Yes, I sometimes make my own mix using flour, baking powder, salt, and shortening—it works just as well.
How do I prevent the donut holes from drying out?
I make sure not to overbake them and store them in an airtight container once cooled to keep them soft and moist.
Conclusion
I love how these Easy Bisquick Pumpkin Donut Holes bring all the cozy fall flavors into a quick and effortless recipe. They’re perfect for sharing, snacking, or serving at a fall brunch. Every bite is soft, sweet, and full of pumpkin spice goodness—definitely a seasonal favorite I’ll make again and again.
These Easy Bisquick Pumpkin Donut Holes are soft, fluffy, and filled with cozy fall flavors. Baked instead of fried and coated in cinnamon sugar, they’re the perfect seasonal treat for breakfast or dessert.
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
For Rolling:
1/2 cup butter, melted
1/2 cup sugar
2 tsp cinnamon
Instructions
Preheat oven to 400°F (205°C) and grease a mini muffin or donut pan.
In a mixing bowl, whisk together Bisquick, sugar, cinnamon, and pumpkin pie spice.
Add pumpkin puree, milk, egg, and oil; mix until smooth.
Fill each muffin cup about 3/4 full with batter.
Bake for 10 minutes, or until golden and a toothpick comes out clean.
While baking, melt butter in one bowl. In another, mix sugar and cinnamon.
While still warm, roll each donut hole in butter, then in cinnamon sugar.
Notes
Don’t overbake to keep the texture moist.
Add nutmeg or cloves for extra spice.
Use coconut oil or maple glaze for a twist.
Swap dairy ingredients for non-dairy versions if needed.
Best enjoyed warm, but they reheat well in the microwave or oven.
