It was one of those crisp October mornings when the air smelled faintly of leaves and cinnamon. I’d just finished my first cup of coffee when my daughter wandered into the kitchen, wrapped in her blanket, and said, “Mom, can we make something pumpkin-y today?”
That’s how most of my kitchen adventures begin, with one of the kids’ cozy little cravings. I opened the pantry, spotted my box of Bisquick, and thought, well, that’s breakfast sorted. These donut holes have since become our family’s favorite fall treat, a simple pleasure that turns any regular morning into something special.
I love that they come together quickly, even on a busy weekday before work. By the time everyone’s up and ready, the house smells like pumpkin pie and cinnamon sugar. They’re baked, not fried, so I can make a whole batch without standing over a pot of oil.
I usually pop them in the oven while packing lunches, and by the time I’m done, golden, fluffy donut holes are ready to roll in cinnamon sugar. There’s a certain joy in watching my family gather around the kitchen island, still half-asleep, reaching for warm donut holes with sleepy smiles.
Short Description
These soft, golden Bisquick Pumpkin Donut Holes are baked to perfection and coated in cinnamon sugar. Easy, quick, and irresistibly cozy, they bring all the warm pumpkin spice flavors of fall without the fuss of frying.
Key Ingredients
- 2 cups Bisquick
- ¼ cup sugar
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ cup pumpkin puree
- ¼ cup milk
- 1 egg
- 2 tbsp vegetable oil
For rolling:
- ½ cup butter, melted
- ½ cup sugar
- 2 tsp cinnamon
Tools Needed
- Mixing bowls
- Whisk or hand mixer
- Mini muffin pan or donut pan
- Measuring cups and spoons
- Cooling rack
- Two shallow dishes
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (205°C). Lightly grease a mini muffin or donut pan with cooking spray to prevent sticking. This step ensures your donut holes release easily once baked.
Step 2: Mix the Batter
In a large bowl, whisk together Bisquick, sugar, cinnamon, and pumpkin pie spice. Add pumpkin puree, milk, egg, and vegetable oil. Stir until the mixture is smooth and just combined, don’t overmix, or the texture will turn dense instead of fluffy.
Step 3: Fill and Bake
Scoop the batter evenly into the prepared pan, filling each cup about three-quarters full. Bake for 10 minutes, or until the donut holes turn golden brown and a toothpick inserted in the center comes out clean. The tops should spring back slightly when touched.
Step 4: Prepare the Coating
While the donuts bake, melt butter in a shallow dish. In another dish, mix sugar and cinnamon together. This coating gives the donut holes their irresistible sparkle and sweet crunch.
Step 5: Roll and Coat
Once the donut holes are done and slightly cooled (still warm to the touch), roll each one in melted butter, then coat them in the cinnamon-sugar mixture. Work gently so they don’t lose their shape. The warm butter helps the sugar stick beautifully.
Why You’ll Love This Recipe
Quick and Easy: Ready in under 30 minutes with pantry staples.
No Frying Required: Baked, not fried—less mess, less oil, same delicious taste.
Perfect Texture: Soft inside with a slightly crisp, sugary coating.
Kid-Approved: Sweet, bite-sized, and fun to roll in sugar.
Seasonal Favorite: Brings the cozy flavor of pumpkin spice to any morning.
Mistakes to Avoid & Solutions
Overmixing the Batter: This can make your donut holes tough. Mix just until combined.
Overbaking: Even a few extra minutes can dry them out. Check for a light golden color and springy texture.
Skipping the Butter Roll: The coating won’t stick properly if the donuts are too cool or you skip butter. Roll while still warm for best results.
Using Cold Ingredients: Cold milk or egg can cause uneven texture. Let them sit at room temperature for 10 minutes before mixing.
Crowding the Pan: Give the batter room to rise. If needed, bake in batches.
Serving and Pairing Suggestions
Serve warm with a mug of coffee, chai, or hot cocoa.
Stack them high on a platter and drizzle with a light glaze for brunch gatherings.
Pair with whipped cream or a scoop of vanilla ice cream for a quick dessert.
Great for lunchboxes or fall picnics, just pack them in parchment paper to stay fresh.
Storage and Reheating Tips
Store: Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days.
Freeze: Once cooled, freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months.
Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to revive their fresh-from-the-oven texture.
FAQs
1. Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s thick and not too watery; drain excess liquid if needed.
2. Can I substitute Bisquick with another baking mix?
Yes, any all-purpose baking mix will work, but you may need to adjust the liquid slightly.
3. Can I make them ahead of time?
Definitely. You can bake and coat them the day before—just reheat before serving.
4. What if I don’t have a mini muffin pan?
You can use a regular muffin pan; just fill each cup halfway and bake an extra 3–4 minutes.
5. Can I make them gluten-free?
Yes, use a gluten-free Bisquick mix. The rest of the ingredients are naturally gluten-free.
Tips & Tricks
For extra pumpkin flavor, add a teaspoon of pumpkin extract.
To make them extra fluffy, use buttermilk instead of regular milk.
Add a pinch of nutmeg for deeper spice warmth.
For less sweetness, skip the sugar coating and dust with powdered sugar instead.
If you want to get fancy, dip half in melted white chocolate and sprinkle crushed graham crackers on top.
Recipe Variations
Maple Glazed Version: Skip the cinnamon sugar and drizzle the baked donuts with a glaze made from powdered sugar, milk, and maple syrup.
Chocolate Pumpkin Donut Holes: Add 2 tbsp cocoa powder to the batter and use a cinnamon-cocoa sugar coating.
Spiced Apple Donut Holes: Replace pumpkin puree with applesauce and swap pumpkin spice for apple pie spice.
Filled Version: After baking, pipe a bit of cream cheese or caramel filling into the center using a pastry bag.
Mini Donut Rings: Use a donut pan instead of muffin tin for the classic ring shape.
Final Thoughts
As I write this, the smell of cinnamon still lingers in the kitchen, and there’s a plate of warm donut holes sitting on the counter, waiting for whoever wanders in next. That’s what I love about recipes like this, they bring everyone together without needing much effort. It’s the kind of treat that feels homemade in the best possible way: simple, warm, and made with love.
These little pumpkin donut holes have become part of our fall rhythm, right alongside raking leaves and lighting evening candles. Sometimes it’s not about fancy desserts or perfect presentation, it’s about moments that smell like sugar and spice, shared around the kitchen table with the people you love most.
Bisquick Pumpkin Donut Holes
Ingredients
- 2 cups Bisquick
- ¼ cup sugar
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ cup pumpkin puree
- ¼ cup milk
- 1 egg
- 2 tbsp vegetable oil
For rolling:
- ½ cup butter melted
- ½ cup sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 400°F (205°C) and lightly grease a mini muffin or donut pan with cooking spray. In a large bowl, whisk together Bisquick, sugar, cinnamon, and pumpkin pie spice.
- Add pumpkin puree, milk, egg, and vegetable oil, stirring just until smooth. Scoop the batter into the pan, filling each cup about three-quarters full. Bake for 10 minutes, or until golden brown and springy to the touch.
- While they bake, melt butter in one shallow dish and combine sugar with cinnamon in another.
- Once the donut holes are warm but cool enough to handle, roll each in melted butter, then in the cinnamon-sugar mixture until fully coated. Serve warm and enjoy their soft, pumpkin-spiced sweetness.
