Description
These Bisquick Pumpkin Donut Holes are a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, and nutmeg in soft, bite-sized fried dough balls. Perfectly coated in cinnamon sugar, they make a quick and easy dessert or snack for any pumpkin lover.
Ingredients
Scale
Donut Holes
- 2 cups Bisquick baking mix
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup canned pumpkin puree (not pumpkin pie mix)
- 1 egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Vegetable oil for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix Dry Ingredients: In a large bowl, combine the Bisquick baking mix, granulated sugar, ground cinnamon, and ground nutmeg. Stir until all dry ingredients are thoroughly blended.
- Prepare Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, egg, milk, and vanilla extract until smooth and well combined.
- Combine Mixtures: Gradually add the wet pumpkin mixture to the dry ingredients, stirring continuously until a soft dough forms, ensuring it is well mixed but not overworked.
- Heat Oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the donut holes for even frying.
- Scoop Dough: Using a small cookie scoop or tablespoon, carefully drop small portions of the dough into the hot oil in batches to avoid overcrowding the pan.
- Fry Donut Holes: Fry the dough balls for 2 to 3 minutes, turning them occasionally with a slotted spoon to cook evenly until they become a golden brown color.
- Drain Excess Oil: Remove the fried donut holes with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.
- Prepare Cinnamon Sugar: In a bowl or shallow dish, mix together the granulated sugar and ground cinnamon for the coating.
- Coat Donut Holes: While still warm, roll the donut holes in the cinnamon sugar mixture ensuring they are completely coated with the cinnamon sugar.
- Serve: Serve the pumpkin donut holes warm or at room temperature for the best flavor and texture. Enjoy your homemade treat!
Notes
- Be careful not to overcrowd the oil while frying to ensure even cooking and prevent the oil temperature from dropping.
- Use canned pumpkin puree, not pumpkin pie mix, for the best flavor and consistency.
- If you don’t have a deep thermometer, test the oil by dropping a small piece of dough—if it sizzles and rises immediately, the oil is ready.
- Keep cooked donut holes warm in a low oven (about 200°F) if frying in multiple batches.
- Store leftover donut holes in an airtight container for up to 2 days; reheat in the oven for best results.
