Introduction

These pumpkin donut holes are a delightful fall treat, combining warm spices with a tender, cake-like texture. Perfect for breakfast or a sweet snack, they offer all the flavors of pumpkin pie in bite-sized form.

A white plate with a thin gold rim holds five round balls of dessert arranged in a small cluster. Each ball is coated in a layer of cinnamon sugar, giving them a slightly grainy texture and a golden-brown color. The plate sits on a white marbled surface. To the side, there are two cinnamon sticks and a piece of orange and white cloth with a woven texture. The upper part of the image shows some blurred orange autumn leaves, adding a cozy touch. 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
1/2 cup sugar (for coating)
2 tsp cinnamon (for coating)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Grease a mini muffin pan or a donut pan with cooking spray to prevent sticking.
Step 2: In a mixing bowl or stand mixer bowl, whisk together Bisquick, 1/4 cup sugar, 1/2 teaspoon cinnamon, and pumpkin pie spice until evenly combined.
Step 3: Add pumpkin puree, milk, egg, and vegetable oil to the dry ingredients. Mix until just combined, being careful not to overmix.
Step 4: Scoop the batter into the prepared pan, filling each cavity mostly full. Bake for about 10 minutes, or until the donut holes are golden brown and a toothpick inserted in the center comes out clean.
Step 5: While the donut holes bake, melt the butter in a shallow dish. In another shallow dish, mix together 1/2 cup sugar and 2 teaspoons cinnamon for coating.
Step 6: When the donut holes are warm but cool enough to handle, roll each one first in the melted butter, then in the cinnamon-sugar mixture until well coated.
Step 7: Serve immediately and enjoy the comforting flavors of fall in every bite.

Tips & Variations

Try adding a pinch of nutmeg or cloves to the spice mix for extra warmth.
Use maple syrup instead of melted butter for a different coating flavor.
For a gluten-free option, substitute Bisquick with a gluten-free baking mix.
If you don’t have a mini muffin or donut pan, bake the batter in a regular muffin pan for larger treats, adjusting the baking time accordingly.

Storage

Store any leftover donut holes in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be warmed in a microwave for 10–15 seconds before serving. Avoid refrigerating as it may dry them out.

How to Serve

A close-up view of several round pumpkin donut holes covered evenly with a layer of sugar and cinnamon crystals, showing a rough and grainy texture on the outside. One donut hole is broken open in the center, revealing a soft, moist, and bright orange interior with a crumbly texture. All the donut holes rest on a white marbled surface. The photo focuses tightly on the donut holes, making the sugar crystals sparkle under the light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pumpkin donut holes?

Yes, you can freeze the donut holes before coating them with cinnamon sugar. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. To serve, thaw at room temperature and coat with the butter and cinnamon sugar mixture.

Can I make these vegan?

To make them vegan, substitute the egg with a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water), use a plant-based milk, and replace butter with a vegan butter or oil for coating.