Description
Delightfully simple baked pumpkin donut holes coated in a buttery cinnamon sugar, perfect for autumn snacking.
Ingredients
Scale
- 2 cups Bisquick
- 1/4 cup granulated 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
- 1/2 cup unsalted butter
- 1/2 cup sugar (for coating)
- 2 tsp cinnamon (for coating)
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a mini muffin pan or donut pan with cooking spray.
- In a mixing bowl, combine Bisquick, granulated sugar, cinnamon, and pumpkin pie spice.
- Add pumpkin puree, milk, egg, and vegetable oil. Mix until just combined.
- Scoop batter into the prepared pan, filling each cavity about three-quarters full.
- Bake for 10 minutes or until golden brown; a toothpick should come out clean.
- Melt butter in one shallow dish. In another dish, combine sugar and cinnamon.
- Roll warm donut holes in melted butter and then in the sugar-cinnamon mixture.
- Serve warm and enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days; can be reheated in the microwave.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 70
- Sugar: 8g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg