Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 100
- Sugar: 7g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
