Pumpkin donut holes make a lovely fall breakfast. They’re easy to make and everyone loves having bite-size grab-and-go donuts!
These pumpkin donut holes are the perfect fall treat–sugar and spice and everything nice!
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Okay, how cute are these little pumpkin donut holes?
Donuts are pretty much my kids’ love language, and I can’t blame them. So every now and then, I try to make some at home.
Rolled in cinnamon sugar, these little ditties are just so tasty!
While these are technically pumpkin mini muffins, since they’re baked in a muffin tin, I call them baked pumpkin donut holes, because that’s just more fun, right?
And my kids definitely think donut holes sound way better than mini muffins.
More Pumpkin Spice Recipes You’ll Love:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Snickerdoodle Cookies
- Pumpkin Cheesecake Muffins
- Pumpkin Whoopie Pies
- Pumpkin Bundt Cake from a Mix
- Pumpkin Cinnamon Roll Coffee Cake
Why You’ll Love These Pumpkin Donuts
One of the best things about this recipe is how easy it is to prepare. You start with some good ol’ Bisquick, adding in a few extra ingredients.
Not only that, but since they’re baked, they’re way easier than fried donuts. Frying things makes my house smell like oil for days, so I try to do it as little as possible.
Plus, these are bite-size! It’s easy to grab and go, or just have one or two at a time, without eating an entire donut.
How to Make Easy Pumpkin Donut Holes
It’s super easy to make these donut holes!
Ingredients You’ll Need:
- Pumpkin pie spice
- Pumpkin puree
- Vegetable oil
How to Make It:
Mix dry ingredients. Start by combining Bisquick, sugar and pumpkin pie spice in a mixing bowl.
Add in wet ingredients. Add in some pumpkin puree, egg, oil, and milk, and mix those well.
Bake. Transfer the batter to a prepared pan. You can bake these in a mini-muffin pan to make them the shape of donut holes, or you can use a donut pan for full-size donuts.
Dip and roll baked donuts. Once they’re baked, this is where the magic happens. You’ll dip each one into some melted butter, then roll it around in some cinnamon sugar. Mmm, mmm good.
- Mixing bowl
- Shallow dishes for dipping in butter and cinnamon sugar (I use these dishes and they worked fabulously–they’re the perfect size for the contents to be deep enough to roll the donut around in easily)
- Mini muffin pan or donut pan for baking
- For Donut Holes:
- 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 Tbs vegetable oil
- For Rolling Donut Holes:
- 1/2 cup butter
- 1/2 cup sugar
- 2 tsp cinnamon
- Preheat oven to 400F. Grease a mini muffin pan or a donut pan with cooking spray.
- In a mixing bowl or the bowl of a stand mixer, combine Bisquick, sugar, cinnamon, and pumpkin pie spice. Whisk to combine.
- Add pumpkin puree, milk, egg, and oil to the dry ingredients. Combine all ingredients, either mixing by hand or with the stand mixer.
- Scoop batter into prepared pan. Bake for 10 minutes, or until golden brown and toothpick inserted in center of a donut comes out clean.
- While donuts are baking, melt butter in one shallow dish, and combine 1/2 cup sugar and 2 tsp cinnamon together in another shallow dish.
- Once donuts are finished baking and are still warm but cool enough to
handle, roll each donut into the melted butter, then into the cinnamon
- Serve and enjoy!
Amount Per Serving Calories 185