Air Fryer Pumpkin Donut Holes 5 ★

36 min | easy | vegetarian

Bowl of sugar-dusted pumpkin donut holes on a light countertop, with whole pumpkins and a gray-and-orange napkin softly blurred in the background.

Published Mar 29, 2025

Prep Time	Cook Time	Total Time
20 min	16 min	36 min

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Introduction

These air fryer pumpkin donut holes taste like fresh baked pumpkin pie wrapped in a warm, sugar-dusted bite.

They are soft, cake-style donut holes with cozy pumpkin spice and a buttery cinnamon sugar coating that melts in your mouth.

Perfect for fall breakfasts, Halloween parties, or a quick weekend treat, they come together fast with simple pantry ingredients.

Close-up of an air-fried pumpkin donut hole coated in cinnamon sugar, shown with a bite taken out to reveal a fluffy interior; two more sugared donut holes are blurred in the background on a white surface.

How to Make Air Fryer Pumpkin Donut Holes

Handsfree mode (keeps screen awake)

Preheat the air fryer and prep the basket

Preheat your air fryer to 350°F while you gather and measure all ingredients.
Lightly spray or brush the air-fryer basket or tray with oil so the donut holes do not stick.
Mix the cinnamon sugar coating

In a shallow bowl, stir together the granulated sugar and ground cinnamon for the coating, then set aside.
Pour the 1/4 cup melted butter into a separate small bowl for brushing after air frying.

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Combine the dry ingredients

In a medium bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
Whisk the wet ingredients

In a large bowl, whisk the pumpkin puree, egg, milk, vanilla, and melted butter until smooth and well combined.
Bring the batter together

Add the dry ingredients to the pumpkin mixture and gently fold until just combined with no visible streaks of flour.
Stop mixing as soon as the batter looks uniform so the donut holes stay soft and tender.

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Portion the batter into cups or molds

Lightly grease air-fryer safe mini muffin cups or silicone molds that fit inside your air fryer.
Scoop heaping tablespoon portions of batter into the cups, filling each about two thirds full for domed tops.
Air fry the donut holes

Arrange the filled cups in the preheated air-fryer basket in a single layer, leaving a little space between them.
Air fry for 7 to 9 minutes, until the tops are puffed, golden, and a toothpick comes out clean.
Carefully lift the cups from the basket and let the donut holes cool for 2 to 3 minutes.
Brush with butter and coat in cinnamon sugar

When the donut holes are cool enough to handle but still warm, brush all sides lightly with the melted butter.
Roll each donut hole in the cinnamon sugar mixture until evenly coated, then transfer to a serving plate.

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Cook remaining batter and serve

Repeat filling and air frying with any remaining batter, letting the air fryer reheat briefly between batches if needed.
Serve the pumpkin donut holes warm or at room temperature, ideally within a few hours for the best texture.
This recipe makes about 24 mini donut holes, depending on your scoop size and pan style.

Close-up of a white bowl filled with golden-brown pumpkin donut holes coated in cinnamon sugar; one donut hole is bitten open, showing a soft, moist yellow-orange crumb.

Substitutions

Use gluten-free 1:1 baking flour instead of all-purpose flour: Swap the all-purpose flour with an equal amount of gluten-free 1:1 baking flour blend. The donut holes stay tender and cakey, though they may be slightly more delicate when warm.
Swap whole milk with oat milk or almond milk: Use the same amount of unsweetened oat milk or almond milk for a dairy-free option. The texture stays soft and moist, with only a very mild flavor change from the plant milk.
Replace melted butter in the coating with melted coconut oil: Brush the warm donut holes with melted refined coconut oil instead of butter before rolling in cinnamon sugar. You get a subtle coconut aroma and a fully dairy-free finish without losing that rich, buttery style gloss.

White bowl filled with round pumpkin donut holes coated in a thick layer of cinnamon sugar; a mustard-yellow cloth is blurred in the background.

Tips

Use canned pumpkin puree, not pumpkin pie filling: Pumpkin pie filling contains sugar and spices, which can throw off sweetness and texture in this batter.
Bring cold ingredients to room temperature: Let the egg, milk, and pumpkin sit out for 15 minutes so they blend more smoothly. Room-temperature ingredients help the donut holes rise evenly in the hot air fryer.
Do not overmix the batter: Stir only until you no longer see dry flour, or the donut holes can bake up tough.
Adjust time for your specific air fryer: Check the first batch at 6 minutes, since some air fryers run hotter than others. If the bottoms brown too quickly, lower the temperature to 330°F and extend the time a minute.
Coat while the donut holes are still warm: Cinnamon sugar sticks best to warm surfaces, so roll them soon after brushing with butter or oil.

Nutrition Facts ^*

Energy	357	kcal
Protein	6	g
Total Fat	13	g
Carbohydrates	55	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my batter seems too thick or too runny?: The batter should be thick but scoopable, similar to muffin batter that slowly falls off a spoon. If it feels too thick, add a splash of milk and gently fold again. If it feels runny, sprinkle in a tablespoon of flour and stir just until combined.
Why did my donut holes come out dense or gummy?: Dense donut holes usually mean the batter was overmixed or the flour was packed too tightly when measured. Spoon flour into the measuring cup and level it, instead of scooping directly from the bag. Next time, fold very gently and stop as soon as the batter looks mostly smooth.
Can I bake these in a regular oven instead of an air fryer?: Yes, portion the batter into a greased mini muffin pan and bake at 350°F. Start checking around 10 minutes, and pull them when the tops spring back and a toothpick is clean.
How should I store leftover pumpkin donut holes?: Let them cool completely, then store in an airtight container at room temperature for one to two days. For longer storage, freeze on a sheet pan, then transfer to a freezer bag for one month. Rewarm in the air fryer for a few minutes to refresh the texture before serving.
Can I make the batter ahead of time?: I do not recommend mixing the batter far ahead, because the baking powder starts working right away. Instead, whisk the dry and wet ingredients in separate bowls, then combine just before you plan to cook.

Serving Suggestions

These air fryer pumpkin donut holes bring cozy bakery vibes to your kitchen with almost no mess.

Try serving them with hot coffee, chai, or apple cider, plus a tangy cream cheese dip on the side.

For a fun twist, drizzle the donut holes with maple glaze or caramel and a sprinkle of chopped pecans.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 5 reviews.

Post your review and pictures below! ⬇︎

Taylor, Colorado Springs: I love these donut holes ... even people who say they dont like pumpkin, love these . I dont put on the cinnamon sugar. — 5 ★

Eunice: Glad these were a hit, even without the cinnamon sugar!
Jolene Melton, Reno: This is one recipe that my family love. I reduce the amount of sugar in the coating and add a little extra pumpkin each time I make this recipe. I also decrease the butter a bit. I air fry it for about 8 minutes. It is a family favorite!!! — 5 ★

Eunice: Glad it's become a family favorite, Jolene!
Kylie Fields, Melbourne: Made this for the first time this afternoon. I did take one tip and used a little extra pumpkin and cut back just a splash on the milk. I also didn’t use the pumpkin pie spice because I didn’t have any, so I just did cinnamon and it was fine. Air fried for 8 min in silicone mini cups and they came out perfectly. It is so good rolled in the cinnamon sugar while still warm. Will definitely make this again! — 5 ★

Eunice: So glad they turned out perfectly, Kylie!
Everett Rodriguez, Austin: Made a double batch and got a whole bunch of donut holes. They were really delicious. I will definately make these again as is and also try a little glaze on them or maybe some mini chocolate chips. Nice and moist, great texture, not too greasy. — 5 ★

Eunice: Glad they turned out so well, Everett! A simple glaze or mini chocolate chips sounds delicious.
Elizabeth, Dallas: DELICIOUS!!! Made these tonite for a quick treat and my Husband and I really enjoyed the pumpkin donut holes!! I added a little extra pumpkin pie spice and a pinch of kosher salt to the cinnamon sugar for the coating. Will definitely make again for fall breakfasts and our Halloween get togethers. 🎃 — 5 ★

Eunice: Happy to hear they were a hit, Elizabeth!