I have a soft spot for pumpkin treats, especially when fall rolls around and the warm spices start filling my kitchen. These little air fryer pumpkin donut holes are one of my favorite ways to satisfy a sweet craving without going overboard. They’re bite-sized, fluffy, and perfectly coated in cinnamon sugar for that classic donut-shop vibe—except lighter and quicker to make.
What I love the most about these donut holes is how effortless they are. No need for hot oil splattering on the stove, no long waiting for dough to rise—just a quick batter, a few minutes in the air fryer, and a sweet reward that makes the house smell incredible. Whether I’m making them for weekend brunch, a cozy afternoon snack, or even a last-minute dessert, they always disappear fast.
What You Need To Make This Recipe
Pumpkin purée: The heart of this recipe. Pumpkin purée gives the donut holes their signature flavor and moist texture. It also makes them feel extra seasonal, adding a natural sweetness and richness to the batter.
All-purpose flour: This provides the structure that holds the donut holes together. It balances out the wet ingredients so the texture comes out soft but not gummy.
Granulated sugar: A touch of sweetness goes into the batter, and then more is used for rolling the warm donut holes after frying. That sweet crunch on the outside is pure magic.
Brown sugar: This adds depth and warmth that pairs beautifully with pumpkin. It also makes the donut holes slightly more moist than if you just used white sugar.
Baking powder: The key to fluffy donut holes. It helps the batter puff up in the air fryer, creating a soft and tender bite every time.
Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that instantly makes these taste festive. You could use individual spices, but the mix keeps things easy.
Salt: Just a pinch makes all the flavors pop. Without it, the sweetness can taste flat.
Egg: This binds everything together and adds richness to the batter, ensuring the donut holes hold their shape.
Milk: A splash of milk loosens the batter and keeps the texture moist. You can use dairy or non-dairy milk depending on what you have.
Butter: Melted butter is brushed onto the hot donut holes before rolling them in cinnamon sugar. It helps the sugar stick and adds that indulgent bakery-style taste.
Cinnamon sugar mixture: The finishing touch that gives these donut holes their irresistible flavor and texture. Sweet, crunchy, and perfectly spiced.
Ingredients List
- 1 cup pumpkin purée
- 1 cup all-purpose flour
- ¼ cup granulated sugar (plus more for coating)
- ¼ cup brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons melted butter (plus more for brushing)
- ½ teaspoon ground cinnamon (for coating)
How to Make Air Fryer Pumpkin Donut Holes
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. This ensures the leavening and spices are evenly distributed before adding them to the wet mixture.
Step 2: Combine the wet ingredients
In another bowl, mix the pumpkin purée, egg, granulated sugar, brown sugar, milk, and melted butter until smooth. The mixture should look rich and creamy.
Step 3: Bring the batter together
Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps the donut holes soft and tender.
Step 4: Shape the donut holes
Scoop small portions of batter (about 1 tablespoon each) and roll them into balls. A cookie scoop works great for keeping them uniform in size.
Step 5: Air fry the donut holes
Place the dough balls into the air fryer basket lined with parchment paper, leaving a little space between each one. Air fry at 350°F (175°C) for 7–9 minutes, or until golden and cooked through.
Step 6: Coat in cinnamon sugar
While the donut holes are still warm, brush them lightly with melted butter and roll them in the cinnamon sugar mixture until fully coated. Serve right away for the best taste.
Tips for Making this Recipe
- Don’t skip brushing with melted butter—it makes the sugar coating stick beautifully.
- Test one donut hole first to make sure your air fryer’s timing is spot on, since every model varies slightly.
- For a healthier twist, you can skip the butter and just roll the hot donut holes in sugar, but the flavor won’t be as rich.
- Store leftovers in an airtight container at room temperature for up to 2 days, and reheat in the air fryer for a few minutes to refresh them.
- If you love extra spice, sprinkle a little more cinnamon or pumpkin spice into the sugar mixture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, just make sure to cook and puree the pumpkin until smooth, and drain excess liquid so the batter doesn’t get too wet.
Can these donut holes be made ahead of time?
They’re best eaten fresh, but you can make the batter a few hours in advance and refrigerate until ready to air fry.
Can I freeze pumpkin donut holes?
Yes! Let them cool completely, then freeze in a single layer before transferring to a bag. Reheat in the air fryer when ready to enjoy.
Can I bake these in the oven instead?
Absolutely. Bake at 350°F (175°C) for about 12–14 minutes, or until golden and cooked through.