These easy Bisquick pumpkin donut holes are a fall favorite! They’re soft, fluffy, and packed with that wonderful pumpkin spice flavor.
I love how quick they are to whip up—just mix, scoop, and bake! They make a perfect sweet treat with coffee. I might even eat them for breakfast! ☕️🍩
Key Ingredients & Substitutions
Bisquick Baking Mix: This mix is the star here for easy, quick donuts. If you don’t have Bisquick, you can substitute with all-purpose flour plus 1 tablespoon of baking powder for a similar effect.
Canned Pumpkin Puree: Fresh pumpkin can be used if you roast and puree it, but canned is easier. Make sure you get pure pumpkin, not pumpkin pie filling.
Sugars: For coating, I prefer a mix of granulated sugar and cinnamon. You can use brown sugar for a richer flavor if you like it a bit deeper in taste.
Vegetable Oil: Any neutral oil works here. Canola or sunflower oil are good substitutes. Try to avoid oils with strong flavors.
How Do I Ensure My Donut Holes Are Perfectly Fried?
Frying these donut holes might seem tricky, but here are some tips to get it just right:
- Use a thermometer to check oil temperature. 375°F (190°C) is ideal for frying, ensuring they cook quickly and evenly.
- Don’t overcrowd the pot; fry in small batches. This keeps the oil temperature stable and ensures they cook properly.
- Once golden brown, let the donut holes drain on paper towels to remove excess oil before rolling them in sugar.
Follow these tips, and you’ll have delicious, fluffy pumpkin donut holes in no time!
Easy Bisquick Pumpkin Donut Holes
Ingredients You’ll Need:
- 2 cups Bisquick baking mix
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 large egg
- 1/4 cup milk
- Vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon cinnamon (for coating)
How Much Time Will You Need?
This delightful treat takes about 15 minutes to prepare and another 15-20 minutes for frying. It’s quick, fun, and perfect for any occasion!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the Bisquick baking mix, 1/4 cup granulated sugar, pumpkin pie spice, and 1/4 teaspoon cinnamon. Stir everything together until it’s well mixed. This will create a lovely base for your donut holes!
2. Prepare the Wet Ingredients:
In a separate bowl, whisk together the canned pumpkin puree, egg, and milk until it’s nice and smooth. This mixture adds moisture and pumpkin flavor to your donut holes.
3. Combine Dry and Wet Mixtures:
Now, pour the pumpkin mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Be careful not to overmix; a few lumps are perfectly okay!
4. Heat the Oil:
In a deep fryer or a large pot, heat vegetable oil to 375°F (190°C). Make sure the oil is about 2 inches deep, which is perfect for frying. If you don’t have a thermometer, drop a small spoonful of batter into the oil; if it sizzles and rises to the top, the oil is ready.
5. Fry the Donut Holes:
Using a small cookie scoop or a spoon, carefully drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pot; fry them in small batches. Turn them occasionally with a slotted spoon until they’re golden brown and cooked through, about 2-3 minutes per batch.
6. Drain the Oil:
Once golden brown, use a slotted spoon to lift the donut holes out of the oil and let them drain on a plate lined with paper towels. This cleans off any excess oil and keeps them from getting soggy.
7. Coat in Cinnamon Sugar:
In a small bowl, mix together the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon. While the donut holes are still warm, roll them in the cinnamon sugar mixture until they’re fully coated. This gives them a sweet, crunchy exterior!
8. Serve and Enjoy:
These donut holes are best enjoyed warm or at room temperature. Grab a few, sip your favorite drink, and savor this pumpkin-spiced goodness!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just make sure to roast and puree it first, similar to how you would prepare the canned version. Fresh pumpkin will give you a delicious homemade flavor!
What Should I Do If the Donut Holes Are Not Cooking Evenly?
If your donut holes are browning too quickly on the outside while remaining raw inside, lower the oil temperature slightly to around 350°F (175°C). This will help them cook through without burning the outside.
How Do I Store Leftover Donut Holes?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them for up to a month. Just reheat them in the oven or microwave before serving!
Can I Make These Gluten-Free?
Absolutely! You can use a gluten-free baking mix as a substitute for the Bisquick mix. Just be sure to follow the package directions for measurements since they might slightly differ from the original recipe.
