These simple and delicious pumpkin donut holes are the perfect fall treat without the fuss. Servings 18 Prep Time 10 Cook Time 20


2 cups pancake & biscuit mix
2 tbsp sugar
1 tsp pumpkin pie spice
1 tbsp vanilla extract
2 eggs or 1/2 cup aquafaba
1/2 cup pumpkin puree
3/4-1 cup milk
oil for frying, approx 1/2 cup
1 cup sugar
2 tsp ground cinnamon


In a bowl whisk together the pancake mix, sugar and pumpkin pie spice. Add the vanilla, eggs or aquafaba, pumpkin and milk, start with 3/4 cup and add more if your batter is too thick. Stir well until the lumps are gone and you have a smooth batter.
Heat the oil on medium in a deep skillet, once the oil is hot, scoop the batter with a medium cookie scoop and scoop into the hot oil. Cook about 4 minutes on each side, or until you have a nice golden crust and there are no visible signs of raw batter.
Remove the cooked donuts and place them on a plate lined with paper towels. Repeat until done.
Make the cinnamon sugar topping by adding the cinnamon and sugar to a bowl and whisking well to combine. Toss the donuts in the mixture while they are still warm. Serve warm.