These Easy Bisquick Pumpkin Donut Holes are the perfect little treats! They are soft, sweet, and packed with that cozy pumpkin spice flavor we all love. Yum!
Making them is a breeze—just mix everything together, scoop, and bake! I love to sprinkle a little sugar on top for extra sweetness. Who doesn’t enjoy a tasty bite-sized snack? 😊
Key Ingredients & Substitutions
Bisquick Mix: This mix is fantastic for making quick batters. If you don’t have it, you can make your own with equal parts all-purpose flour, baking powder, and a pinch of salt. It’s a handy substitute if you want to control ingredients.
Canned Pumpkin Puree: Pumpkin puree is key for this recipe’s flavor and moisture. If you’re in a pinch, sweet potato puree or even applesauce can work as alternatives, though the flavor will differ slightly.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives these donut holes their warm flavor. If you’re missing a spice, don’t worry! You can use pumpkin pie spice to replace most of them.
Milk: I typically use whole milk, but any milk or dairy alternative like almond or oat milk will work fine in this recipe.
How Do I Make Sure My Donut Holes Are Super Fluffy?
To achieve those fluffy donut holes, it’s important not to overmix your batter. Once you combine the wet and dry ingredients, only mix until everything is just combined. Overmixing can lead to tough donut holes.
- Preheat the oven well to ensure even baking.
- Fill your muffin tin to about 3/4 full for the best rise.
- Check them around the 12-minute mark; baking times can vary based on your oven.
Following these tips will help you make soft, perfect pumpkin donut holes every time! Enjoy your baking adventure!
Easy Bisquick Pumpkin Donut Holes
Ingredients You’ll Need:
For the Donut Holes:
- 1 cup Bisquick mix
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
For Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. After that, you’ll want to let them cool for just a few minutes before rolling in sugar or adding glaze. So, in total, you can expect about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C). Grease a mini muffin tin well with cooking spray or oil, or use a silicone pan to prevent sticking.
2. Mixing Dry Ingredients:
In a medium bowl, mix together the Bisquick mix, 1/4 cup granulated sugar, cinnamon, nutmeg, cloves, and optional ginger. Mix it all together until it’s nice and combined.
3. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract, and milk until everything is smooth and well-blended. Make sure there are no lumps!
4. Combine Wet and Dry Ingredients:
Add the wet mixture to the dry ingredients. Gently stir until everything is just combined, avoiding overmixing for fluffy donut holes.
5. Fill the Muffin Tin:
Use a spoon to carefully fill each muffin cup about 3/4 full with the batter. Don’t worry if it isn’t perfect; they will rise and look great!
6. Bake Your Donut Holes:
Place the muffin tin in the oven and bake for around 12-15 minutes. You want them to be golden brown, and a toothpick should come out clean when inserted into the center.
7. Cool the Donut Holes:
Once done, allow the donut holes to cool in the tin for about 5 minutes. Then, carefully remove them and let them cool completely on a wire rack.
8. Prepare the Coating:
In a shallow dish, mix together the 1/2 cup sugar and 1 teaspoon cinnamon for coating. Make sure it’s well combined!
9. Coat the Donut Holes:
While they are still slightly warm, roll the donut holes in the cinnamon sugar mixture so they get a nice coating. Make sure to coat all sides for maximum flavor!
10. Optional Glaze:
If you want to add an extra special touch, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this over the coated donut holes and let it set for a few minutes.
11. Enjoy!
Serve these delightful pumpkin donut holes warm for the best experience, and enjoy every bite! They’re perfect with coffee or tea.
Can I Use a Different Type of Flour Instead of Bisquick?
Yes, if you don’t have Bisquick, you can use all-purpose flour mixed with 1 1/2 teaspoons of baking powder and a pinch of salt. This will mimic the properties of Bisquick.
How Can I Make These Donut Holes Healthier?
You can reduce the sugar by about half and substitute part of the white flour with whole wheat flour for added fiber. Using unsweetened applesauce instead of some of the oil can also lower the calories!
Can I Freeze These Donut Holes?
Absolutely! Once they’ve cooled completely, store them in an airtight container in the freezer for up to 3 months. Just thaw them in the fridge overnight before enjoying.
What If I Don’t Have Mini Muffin Tins?
No worries! You can use a regular muffin tin; just adjust the baking time to 15-20 minutes, as larger muffins will take longer to cook through. Keep an eye on them to avoid over-baking.
