Air Fryer Pumpkin Donut Holes
31 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Tender, cakey air fryer pumpkin donut holes with real pumpkin and pumpkin pie spice, brushed in butter and tossed in cinnamon sugar, minus the greasy deep-fry cleanup.
Perfect for fall brunch, Halloween parties, or a cozy coffee break, they use pantry staples and the air fryer keeps it fast, kid friendly, and party ready.
Ingredients (6 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Donut Holes:
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- ⅓ cup brown sugar brown sugar 2.27 oz
- 1½ tsp baking powder baking powder 0.25 oz
- 1½ tsp pumpkin pie spice pumpkin pie spice 0.09 oz
- ¼ tsp kosher salt kosher salt 0.03 oz
- ¾ cup pumpkin purée pure pumpkin purée 6.47 oz
- 1 large egg large egg 1 ct
- ⅓ cup whole milk whole milk 2.64 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2 Tbsp unsalted butter, melted unsalted butter 1 oz
Ingredients for the Cinnamon Sugar Coating:
- ¼ cup unsalted butter, melted (for brushing) unsalted butter 2 oz
- ½ cup granulated sugar granulated sugar
- 1½ tsp ground cinnamon ground cinnamon 0.14 oz
How to Make Air Fryer Pumpkin Donut Holes
-
Preheat and set up coating
Preheat the air fryer to 350 F and let it run for a full 5 minutes so the first batch cooks evenly.
Stir the granulated sugar and cinnamon together in a wide bowl and have the 1/4 cup melted butter ready for brushing.
Lightly line the air fryer basket with perforated parchment or spritz it with neutral oil to prevent sticking.
-
Whisk the dry ingredients
In a medium bowl whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt until no lumps remain.
-
Mix the wet ingredients
In a large bowl whisk the pumpkin puree, egg, milk, vanilla, and the 2 tablespoons melted butter until smooth and glossy.
-
Combine without overmixing
Add the dry mix to the wet and fold with a spatula just until no dry flour streaks remain.
Let the batter rest for 5 minutes to hydrate for a softer crumb.
-
Portion the donut holes
Use a 1 tablespoon cookie scoop or two spoons to portion walnut-sized mounds, then lightly roll with damp hands for even shape.
Aim for 18 to 22 donut holes so they cook at the same rate.
-
Air fry the first batch
Arrange the donut holes in a single layer with a little breathing room so air can circulate.
Air fry at 350 F for 7 to 9 minutes, turning once at the 4 minute mark, until golden and a toothpick comes out mostly clean.
-
Brush and sugar while warm
Immediately brush the hot donut holes with melted butter, then toss in the cinnamon sugar until well coated.
Repeat with remaining batter, keeping coated donut holes on a rack so they do not steam on the bottom.
-
Serve and store
Serve warm while the edges are still delicate and crisp.
Store leftovers airtight at room temperature for 1 day and rewarm in the air fryer at 320 F for 2 to 3 minutes before re-coating if needed.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking flour
- Use the cup-for-cup blend with xanthan gum so the donut holes stay tender, and rest the batter 10 minutes to let the starches hydrate for a smoother crumb.
- Whole milk and butter -> oat milk and plant butter
- Oat milk keeps richness without dairy and plant butter brushes on cleanly, giving the same crackly sugar crust with a slightly lighter flavor.
- Egg -> flax egg (1 tablespoon ground flax + 3 tablespoons water)
- The flax egg binds gently and adds a subtle nuttiness, and letting the batter rest an extra 5 minutes improves structure so the centers are not gummy.
Tips
- Use pumpkin puree, not pumpkin pie filling
- Pie filling is already sweetened and spiced which throws off the structure and the balance of sugar and spice here.
- Control moisture for a tender crumb
- If your puree looks loose, blot 2 tablespoons on a paper towel so the batter is thick enough to hold a rounded scoop.
- Preheat and do not crowd
- A hot basket sets the exterior fast and spacing the dough prevents steaming so you get that light cake interior and delicate crust.
- Size consistency is everything
- A level 1 tablespoon scoop keeps all donut holes the same diameter so they cook through together without stragglers.
- Sugar coat while hot
- The butter soaks in and the cinnamon sugar clings best when the donut holes are fresh out of the fryer and still warm.
- Refresh like a pro
- If coating softens by day two, warm donut holes at 320 F for 2 to 3 minutes and toss in a pinch of fresh cinnamon sugar to bring back the sparkle.
Nutrition Facts *
| Energy | 683 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 20 | g |
| Carbohydrates | 112 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my donut holes dense instead of fluffy?
- You likely overmixed or packed in too much flour, so next time fold gently and fluff the flour before measuring or weigh it for accuracy.
- They are burnt outside but raw inside, what went wrong?
- Your air fryer ran hot or you made the balls too large, so drop the temp to 330 to 340 F and keep portions to about 1 tablespoon each with a flip at halfway.
- Can I bake these in a regular oven?
- Yes, bake on a parchment-lined sheet at 375 F for 10 to 12 minutes until a toothpick tests clean and coat while warm just as written.
- Can I make them ahead or freeze them?
- Air fry, cool, and freeze uncoated donut holes for up to 2 months, then reheat at 320 F for 4 to 5 minutes and coat in butter and cinnamon sugar.
- Can I skip the butter brushing for the coating?
- You can toss hot donut holes straight in cinnamon sugar, but the butter creates that classic bakery crust and helps the sugar stick evenly.
Serving Suggestions
These little pumpkin gems love a drizzle of warm maple glaze or a side of salted caramel for dipping if you want to lean into fall bakery vibes.
Pair them with strong coffee or spicy chai, or add a whisper of orange zest to the sugar for a bright, toasty finish that cuts the sweetness just right.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
