Air Fryer Pumpkin Donut Holes

These air fryer pumpkin donut holes are the perfect cozy treat for crisp autumn mornings, marrying warm cinnamon, brown sugar, and pumpkin spice for a flavor that feels like a hug in every bite. Baked quickly in the air fryer, they get a lightly crisp exterior while staying soft and cakey inside, which is then elevated by brushing with melted butter and rolling in cinnamon sugar. Making a batch is surprisingly simple, and once you try them, they are bound to become a favorite fall tradition.

I first made these during a chilly October morning when I wanted something comforting but fuss free. Ever since then, my family has requested them repeatedly, especially when pumpkin spice season rolls around.

Ingredients

• Allpurpose flour: One and a half cups of allpurpose flour for the perfect light and tender crumb use fresh flour for best results
• Brown sugar: One third cup of brown sugar to add a rich sweetness and moisture
• Baking powder: One and a half teaspoons of baking powder to help them rise nicely and become fluffy
• Pumpkin pie spice: One and a half teaspoons of pumpkin pie spice for that signature autumn warmth freshly ground spices boost flavor
• Kosher salt: A quarter teaspoon of kosher salt to balance sweetness and enhance all other flavors
• Pumpkin purée: Three quarters cup of pumpkin purée which keeps the donut holes moist and adds natural sweetness go for pure pumpkin without additives
• Egg: One large egg for binding and richness
• Whole milk: One third cup of whole milk to add moisture and rich texture
• Vanilla extract: One teaspoon of pure vanilla extract for depth of flavor
• Unsalted butter: Two tablespoons of unsalted butter melted to bring richness and tenderness
• For the cinnamon sugar coating: Quarter cup unsalted butter melted for brushing which helps the sugar stick and half a cup of granulated sugar mixed with one and a half teaspoons of ground cinnamon for a sweet and spicy finishing touch

Instructions

Combine Dry Ingredients:

In a medium mixing bowl, whisk following ingredients thoroughly until uniform: flour, brown sugar, baking powder, pumpkin pie spice, and kosher salt. This even mixing helps the donut holes rise evenly and ensures consistent spice distribution.

Mix Wet Ingredients:

In a separate bowl, beat together pumpkin purée, egg, milk, vanilla extract, and melted butter until completely smooth with no lumps. This step ensures a well balanced batter with perfect moisture.

Create Batter:

Gently fold the dry ingredients into the wet mixture gradually. Stir just until combined to avoid overmixing which would result in dense donut holes. Tenderness depends on this crucial step.

Shape the Donut Holes:

Using a spoon or small scoop, portion the batter into uniform rounds about an inch in diameter. Place them evenly spaced onto a parchment lined tray or a lightly greased baking sheet to prevent sticking.

Cook in Air Fryer:

Preheat your air fryer to 360 degrees Fahrenheit or 182 degrees Celsius. Arrange the donut holes in a single layer, careful not to overcrowd, as this allows air to circulate and crisp them uniformly. Cook for about 8 to 10 minutes or until they turn golden and puffed.

Coat with Cinnamon Sugar:

While still warm, brush each donut hole lightly with melted butter to help the coating adhere. Then gently roll them in the cinnamon sugar mixture to evenly coat. This adds a sweet crunch and extra spice.

My favorite ingredient is definitely the pumpkin pie spice. I remember my first attempt making this recipe when I blended my own spice mix with fresh cinnamon, nutmeg, and cloves. The aroma filled the kitchen and made the experience feel extra special. These donut holes have become a simple way to share fall memories together with family.

Storage Tips

Store the cooked donut holes in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them in a sealed bag and gently reheat in the air fryer or oven for best texture.

Ingredient Substitutions

You can use unsweetened almond milk instead of whole milk for a lighter texture and a subtle nutty note that complements the pumpkin. Melted coconut oil works wonderfully as a dairy free butter alternative adding a delicate coconut aroma. For a heartier wholesome twist, try substituting half the allpurpose flour with whole wheat flour.

Serving Suggestions

Serve these donut holes alongside a warm caramel or chocolate dipping sauce for an indulgent touch. Finely chopped pecans sprinkled on top add crunch and enhance the autumn vibe. Pair with spiced chai tea or hot apple cider to create a cozy nostalgic fall experience.

These donut holes are a cozy quick fall treat that freeze well for make ahead serving. Enjoy them with warm beverages for a nostalgic autumn moment.

Common Questions About Recipes

→ What causes dense donut holes?

Dense donut holes usually result from overmixing the batter. Mix just until ingredients are combined to keep them tender and light.

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well. Make sure it is strained to achieve the right thickness similar to canned puree.

→ Do cooking times change when doubling the batch?

Cooking time stays about the same, but cook in smaller batches to avoid overcrowding and ensure even cooking.

→ How should donut holes be stored if made ahead?

Store cooked donut holes in an airtight container at room temperature for up to 2 days. Warm gently before serving to refresh texture.

→ What is the best way to prevent sticking in the air fryer?

Lining the air fryer basket with perforated parchment paper helps release donut holes cleanly and prevents sticking.

→ How can I enhance the pumpkin flavor?

Lightly cooking pumpkin puree on medium heat before mixing concentrates its flavor for a richer taste.