These Easy Bisquick Pumpkin Donut Holes are soft, sweet, and packed with pumpkin goodness! They are quick to make and perfect for any time of day—breakfast or a snack!
They’re so yummy, you might want to keep them hidden from the family! I like to sprinkle a little cinnamon sugar on top for an extra treat. Enjoy these delightful bites! 😋
Key Ingredients & Substitutions
Bisquick Baking Mix: This is the backbone of your donut holes, providing the rise and structure. If you don’t have Bisquick, try substituting with any all-purpose flour and add 1 tablespoon of baking powder.
Canned Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling! If you want to use fresh pumpkin, just cook and puree it until smooth. It’s a fun way to get that homemade taste!
Spices: The combination of cinnamon, nutmeg, and ginger gives the donuts a warm, cozy flavor. If you’re out of ground ginger, it’s okay to leave it out or add a pinch of pumpkin pie spice instead.
Milk: I like to use whole milk for richness. However, you can substitute with almond milk, soy milk, or any other non-dairy milk if you prefer.
Frying Oil: Vegetable or canola oil works best for frying because of their high smoke points. You can use coconut oil if you want a slight coconut flavor, but watch the heat closely!
How Do I Fry the Perfect Donut Holes Without Them Sinking or Burning?
Frying can be tricky, but here are some tips to ensure your donut holes come out perfectly: Start by heating your oil to about 350°F (175°C). Use a thermometer to check the temperature if you have one, as oil that’s too hot will burn them.
- Be careful not to overcrowd the pot. Fry just a few at a time to keep the oil temperature steady.
- Turn them gently while frying to get an even golden brown color on all sides.
- Once they’re golden, use a slotted spoon to gently remove them from the oil and drain on paper towels.
- Roll them in the cinnamon sugar while they’re still warm for the best coating.
With these tips, you’re on your way to making delicious donut holes that everyone will love!
Easy Bisquick Pumpkin Donut Holes
Ingredients You’ll Need:
- 2 cups Bisquick baking mix
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or canola oil)
- For coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 10-15 minutes for frying, making it a quick and delicious treat that you can whip up in just about 30 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the Bisquick baking mix, granulated sugar, cinnamon, nutmeg, and ginger (if you’re using it). Stir everything well to mix the dry ingredients evenly.
2. Prepare the Wet Ingredients:
In a separate bowl, whisk together the canned pumpkin puree, milk, and vanilla extract until everything is smooth and well combined.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Don’t overmix—the dough will be thick and a little sticky, and that’s okay!
4. Heat the Oil:
In a deep frying pan or pot, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature if you have one; this step is important for perfect frying!
5. Prepare the Cinnamon Sugar Coating:
While the oil heats, mix the 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl to make your cinnamon sugar coating. Set it aside.
6. Fry the Donut Holes:
Using a small cookie scoop or a spoon, scoop about 1 tablespoon of dough and carefully drop it into the hot oil. Be careful not to overcrowd the pot; it’s better to fry in batches!
7. Turn for Even Cooking:
Fry the dough balls for about 2 to 3 minutes, gently turning them occasionally with a slotted spoon, until they are golden brown all over.
8. Drain and Coat:
Once golden, use a slotted spoon to remove the pumpkin donut holes from the oil and let them drain on paper towels for a moment. While they are still warm, roll each donut hole in the cinnamon sugar mixture until fully coated.
9. Repeat the Process:
Keep frying and coating the remaining dough until all your donut holes are done. Just remember to adjust the oil temperature if needed, keeping it around 350°F.
10. Serve and Enjoy!
These donut holes are best enjoyed warm, fresh from the fryer. Share with friends and family or savor them all for yourself!
These pumpkin donut holes are soft, moist inside, and have a delightful crispy, cinnamon-sugar coating outside. Perfect for a quick fall dessert or snack—enjoy every bite!
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Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, just steam or roast until soft, then puree until smooth. Make sure to measure out 1/2 cup for the best results, just like with canned pumpkin!
What Oil Should I Use for Frying?
Vegetable or canola oil is ideal due to their high smoke points, but you can also use peanut oil if you prefer a slightly nutty flavor. Just ensure the oil is preheated to 350°F (175°C) before frying for the best results.
How Do I Store Leftover Pumpkin Donut Holes?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, just pop them in the microwave for a few seconds or warm them in a toaster oven!
Can I Bake These Instead of Frying?
Absolutely! To bake them, preheat your oven to 350°F (175°C) and place dough balls on a lined baking sheet. Bake for about 15-18 minutes, or until they are set and slightly golden. They may not have the same crispy coating, but they’ll still be delicious!
