Easy Bisquick Pumpkin Donut Holes
Baked pumpkin donut holes made with Bisquick are a lovely fall breakfast or dessert.
These Bisquick pumpkin donut holes are the perfect fall treat–sugar and spice and everything nice! They’re easy to make and everyone loves having bite-size grab-and-go donuts!
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UPDATED July 23, 2024 with new photos and more detailed steps.
Donuts are one of the love languages my kids speak best, and I can’t say that I blame them.
But since we can’t always run out to a donut shop, I knew I wanted to create an easy version we could enjoy at home.
Once back-to-school season begins, it’s time for all the pumpkin spice treats.
Because sometimes we need a little sweet treat to start off the day, I decided to make us a special breakfast (these would also make a great after school snack this time of year).
That’s how these Bisquick pumpkin donut holes were born!
My kids LOVE Grandma Wilhelm’s pumpkin bread, and since I had some leftover canned pumpkin puree from making a pressure cooker pumpkin spice bundt cake, making pumpkin donuts was a no-brainer.
More Pumpkin Recipes for Fall:
- Pumpkin Cinnamon Sugar Scones
- Cake Mix Pumpkin Muffins
- No Bake Pumpkin Oatmeal Cookies
- Soft and Chewy Pumpkin Snickerdoodles
- Amazing Pumpkin Cobbler
- Pumpkin Whoopie Pies
- Easy Pumpkin Bundt Cake
Easy Bisquick Pumpkin Donut Bites
I adapted this applesauce puffs recipe to create our pumpkin donut holes, and they were delicious!
While they’re technically pumpkin mini muffins, we call them baked pumpkin donut holes, because they’re basically the same thing, right?
And my kids think donut holes sound way more fun than mini muffins. 🙂
Because they’re baked, you don’t have to worry about frying them in hot oil and the mess of draining them on paper towels.
One of the best things about this recipe is how easy it is to prepare the homemade donut holes, because you only need a few simple ingredients.
Bisquick is a fantastic kitchen shortcut that I use all the time, so it just made sense to use it for these mini muffins as well.
These little bites of pumpkin perfection are one of the best recipes to make with pancake mix, in my opinion!
More Bisquick Recipes You’ll Love:
- Bisquick Applesauce Muffins
- Easy Baked Donuts Made with Bisquick
- Bisquick Sheet Pan Pumpkin Bars
- Bisquick Cinnamon Rolls
- Blueberry Bisquick Muffins
- Bisquick Chocolate Chip Muffins
- Bisquick Sugar Cookies
- Bisquick Chocolate Chip Cookies
- Bisquick Peanut Butter Cookies
- Easy Bisquick Brownies
- Bisquick Chicken Pot Pie
- Bisquick Chicken and Dumplings
- The Best Bisquick Biscuits
- Bisquick Gingerbread Donut Holes
How to Make Easy Pumpkin Doughnut Holes with Bisquick
It’s really easy to make this simple treat.
Ingredients You’ll Need:
- Bisquick baking mix
- Sugar
- Cinnamon
- Pumpkin pie spice
- Real pumpkin puree
- Milk
- Egg
- Vegetable oil
- Butter
How to Make it:
(Full printable recipe card is available below)
You start by combining the dry ingredients in a large bowl–some good ol’ Bisquick, some sugar, cinnamon, and pumpkin pie spice.
Then you’ll add in the wet ingredients of pumpkin puree, egg, oil and milk, and mix those well.
Use a cookie scoop to portion out the batter.
I use a mini-muffin pan to make mine in the mini-size, but you could also use a donut pan if you want them to be full-size.
Then they’re baked, for about 10-12 minutes, until they’re golden brown.
Once they’re baked, this is where the magic happens.
You’ll dip each of the baked dough balls into some melted butter, then roll it around in a cinnamon sugar mixture.
This cinnamon-sugar coating is so good!
Seriously, these little pumpkin donuts are such a tasty treat for your cool fall mornings!
Notes and Adaptations:
- While you technically can skip the step of rolling these in butter and sugar, I recommend that you don’t omit it. It really adds such a sweetness that makes these feel extra special.
- If you have a donut pan, you can use it, but you may need to increase the baking time.
- Leftover donut holes can be stored in an airtight container at room temperature for a couple of days.
- Don’t have a mini muffin pan? Make these in a regular muffin pan instead. It should yield about 12 regular-size muffins. You’ll just need to increase the baking time–typically around 17-19 minutes.
Recommended Equipment:
- Mixing bowl
- Shallow dishes for dipping in butter and cinnamon sugar (I most often use these dishes and they work fabulously–they’re the perfect size for the contents to be deep enough to roll the donut around in easily)
- Mini muffin tin or donut pan for baking
Easy Bisquick Pumpkin Donut Holes
These easy pumpkin donut holes are a cinch to make with Bisquick! Instead of being fried, they're baked--then rolled in cinnamon sugar!
Ingredients
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
Instructions
- 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 sugar mixture.
- Serve and enjoy!
Notes
- While you technically can skip the step of rolling these in butter and sugar, I recommend that you don't omit it. It really adds such a sweetness that makes these feel extra special.
- If you have a donut pan, you can use it, but you may need to increase the baking time.
- If you don't have a mini muffin pan or donut pan, feel free to use a regular muffin pan instead. This recipe yields 12 regular-size muffins. You'll need to increase the baking time to approximately 17-19 minutes (I recommend you start checking them around 15 minutes).
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 47mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 1g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your breakfast board on Pinterest!
Categories:
Bisquick Recipes, Breads, Breakfast, Desserts, Easy Recipes, Fall Recipes, Pumpkin Recipes,
Can you make other baked donut holes, like chocolate?
I think you probably could, Kathy! More flavors of donuts are always a good idea, in my opinion! 🙂
Could I freeze them? Should I sugar them after I thaw them or before?
Hi Joanne! I haven’t tried freezing them, but I think the donut holes themselves would freeze great. I think it would be best to sugar them after they’ve been thawed. I think if you froze them after sugaring, the moisture from freezing would cause the sugar to become somewhat wet. I hope that helps! 🙂
I saw only the recipe/instructions for m8ni muffins and/or donuts (via donut pan. Never once did I see info on how to modify for donut HOLES!! Very disappointed…wanted to make baked pumpkin d9nut holes for my 50yr HS Class Reunion on 9/20/25.
Hi Lisa! I use a mini muffin pan to make the “donut holes” because they’re essentially the same size and shape. It’s much easier than making entire donuts and cutting the centers out. Hope that helps! 🙂
Is there a reason why these couldn’t be baked on a sheet pan? I don’t own a mini muffin pan & don’t plan on buying one.
Hi Sam! I use a mini muffin pan so the batter keeps its rounded shape better. I haven’t tested it on a baking sheet pan, but I think the batter would be likely to spread. If you have a regular muffin pan, you can bake them in that–the baking time will be closer to 17-19 minutes. Hope that helps! 🙂
9/5/25 These are absolutely delightful! I’ve made them twice in one week and I still have enough pumpkin from a Libby’s 15 oz can to make one more batch! I feel like a skilled baker Thank you for sharing such a fun Fall recipe!
Thank you so much for your kind words, Wanda! I love hearing that the recipe has been a repeat for you! 🙂
Is there an egg substitute that’ll work for these? I’m new to cooking and baking for someone with an egg allergy. Thanks!
Hi Lei! I haven’t tested it without the egg, but I would say you could just try making it without the egg. The pumpkin puree also acts as a binder, in addition to the egg, so I think it would probably be fine! If you give it a try, I’d love to hear how it turns out for you. 🙂
Holy moly, these are delicious. I used Jiffy be cause that’s all I had, which I think is the same thing but different brand. I didn’t have mini muffin pans. Used muffin pans and filled less than half way. They expanded more than I expected and are absolutely delicious.
Thank you so much, Kristi! I’m glad you enjoyed it! Yes, Jiffy baking mix is very similar to Bisquick. They’re perfect for this time of year–we made another batch at our house this weekend! 🙂
Just got these out of the oven and they are delicious! What is the best way to store? And how long will they last?
Hi Wanda! I’m so glad you enjoyed them! I store them in an airtight container at room temperature. They never last longer than 24 hours in my house, so I can’t say how they would hold up past that, but I’m guessing they’d be fine for at least up to 2-3 days. Enjoy! 🙂
Excellent recipe
I did use mini muffin pan and I was surprised how they puffed up. I rolled in finely ground walnuts after the butter cinnamon mixture. Excellent
Thank you so much, Tina! I love your idea of rolling in ground walnuts–perfect for some extra crunch! 🙂
I’ m excited to try this recipe but was wondering how many does one batch make.
Hi Marylou! My mini muffin pan makes 24 donut bites. If you’re using a regular-size muffin pan, you’ll get 12 muffins. I hope that helps! 🙂
The pans recommended are not for donut holes. Can you form a ball and cook them on parchment or set the balls in a muffin pan? The picture is not from a donut pan or a muffin pan.
Hi Mel! I use a mini muffin pan to make these baked donut bites. The donut bites in the pictures are what you get from a mini muffin pan–they bake up more rounded than you’d think! I don’t use a donut pan for them. The batter is not quite stiff enough to bake on a baking sheet. However, you can use a regular size muffin pan if you don’t have a mini muffin pan–this will yield 12 regular size muffins (they’ll be less round and will look more like regular muffins, but still taste great). I hope that helps!
I made this recipe today using baked doughnut pans. The doughnuts turned out perfect and baked in 10 minutes. The general consensus is that the recipe needed more pumpkin flavor and more spice. I’m not sure how that could be acheived without making the batter too thin to work properly. If I make them again, I will add more cinnamon, clove, ginger and nutmeg.
I’m so glad you enjoyed them–Yes, you can definitely add more spices to the batter if you’d like–you can also add a bit more cinnamon to the cinnamon sugar mixture that you roll them in. 🙂