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Easy Bisquick Gingerbread Donut Holes

Easy Bisquick Gingerbread Donut Holes for a Cozy Holiday Treat

Delight in these Easy Bisquick Gingerbread Donut Holes, perfect for busy holiday mornings filled with warmth and sweetness.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 24 donut holes
Course: DESSERTS
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Bisquick Baking Mix Can substitute with all-purpose flour mixed with baking powder in a 2:1 ratio.
  • 1 teaspoon Ground Cinnamon No substitutions needed for taste.
  • 1 teaspoon Ground Ginger Fresh ginger can be used in a pinch, adjust quantity to taste.
  • ¼ teaspoon Ground Cloves Omit if not preferred, or substitute with allspice.
  • ½ cup Unsulphured Molasses Maple syrup can be used as an alternative.
  • 1 large Egg A flax egg (1 tbsp flaxseed meal + 3 tbsp water) can be used for vegan option.
  • ¼ cup Vegetable Oil Can substitute with melted coconut oil or melted butter.
  • ¼ cup Unsweetened Applesauce Omit for a more traditional texture.
  • ½ cup Milk Can replace with any plant-based milk.
For the Coating
  • ½ cup Sugar Can substitute with coconut sugar for a healthier option.
  • 1 tablespoon Ground Cinnamon
  • 1 ¼ Butter Coconut oil can be used for a dairy-free version.

Equipment

  • 24-well mini muffin pan

Method
 

How to Make Easy Bisquick Gingerbread Donut Holes
  1. Preheat your oven to 400°F (200°C) and generously spray a 24-well mini muffin pan with nonstick spray.
  2. In a mixing bowl, whisk together 2 cups of Bisquick baking mix, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, and ¼ teaspoon of ground cloves until thoroughly combined.
  3. Pour in ½ cup of unsulphured molasses, crack in 1 egg, add ¼ cup of vegetable oil, ¼ cup of unsweetened applesauce, and ½ cup of milk. Mix everything until well combined and smooth.
  4. Using a cookie scoop, carefully fill each well in the mini muffin pan about ¾ full with the batter.
  5. Slide the muffin pan into your preheated oven and bake for about 10 minutes, checking for doneness.
  6. Once baked, let them cool for just a few minutes, then roll each donut hole in melted butter before tossing in a bowl filled with a mixture of ½ cup sugar and 1 tablespoon of cinnamon.
  7. Enjoy these treats warm, or allow them to cool to room temperature.

Nutrition

Serving: 1donut holeCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 25mgSodium: 50mgPotassium: 60mgSugar: 5gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store leftover donut holes in an airtight container for up to 1-2 days, or freeze for longer storage.

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