Oh, the smell of pumpkin and cinnamon in the air—it has to be fall! I live for this time of year when my kitchen turns into a cozy pumpkin-spiced haven. And let me tell you, nothing beats the simplicity of whipping up a batch of air fryer pumpkin donut holes when that craving hits. No deep frying, no messy cleanup—just warm, spiced bites of heaven in under 30 minutes. (Trust me, my two kids go absolutely wild for these!) After testing dozens of air fryer recipes over the years, this one’s become my go-to for quick autumn treats. The best part? You probably have most of the ingredients in your pantry right now.
Table of Contents
Table of Contents
Why You’ll Love These Air Fryer Pumpkin Donut Holes
Listen, I don’t say this lightly—these pumpkin donut holes are legitimately life-changing. Here’s why:
- Lightning-fast: From bowl to plate in under 30 minutes—because who has time to wait when pumpkin spice cravings strike?
- No frying drama: The air fryer gives that perfect golden crunch without the oil splatter panic attack.
- Fall in every bite: That cozy blend of cinnamon, nutmeg, and real pumpkin puree? *Chef’s kiss*
- Kid-approved: My littles beg to help coat them in cinnamon sugar—messy fingers mean I’m doing parenting right.
- Smells like victory: Your kitchen will smell better than a pumpkin patch meets a cider mill. No candle needed.
Ingredients for Air Fryer Pumpkin Donut Holes
Okay, let’s talk ingredients—because the right stuff makes all the difference here. I’ve learned (the hard way) that baking is science, and pumpkin donut holes are no exception. Here’s what you’ll need, with all the nitty-gritty details Grandma would approve of:
- Dry team: 2 cups all-purpose flour (260g—yes, I weigh it now after one too many “dense donut” disasters), 1 tsp baking powder, ½ tsp baking soda, 1 tsp salt, plus those cozy spices—1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and a sneaky ⅛ tsp cloves for depth.
- Wet wonders: ¼ cup melted butter (4 tbsp, and please use the real stuff—I can taste margarine a mile away), ½ cup packed light brown sugar (pack it like you mean it!), 1 large egg (room temp is ideal), 1 tsp vanilla extract (the good kind), ¾ cup pumpkin puree (not pie filling—big difference!), and ½ cup buttermilk for tangy tenderness.
- Cinnamon sugar magic: Another ½ cup melted butter for dunking (trust me), 1 cup granulated sugar, and 1 tbsp cinnamon mixed together in a shallow bowl—because the coating is half the fun.
Pro tip: Measure your flour right—fluff it, spoon it, level it. Or better yet, use a kitchen scale. My first batch turned into pumpkin hockey pucks because I packed flour like snow. Lesson learned!
How to Make Air Fryer Pumpkin Donut Holes
Okay, let’s get down to business! I promise this process is easier than convincing my kids to eat their vegetables. Just follow these steps, and you’ll have perfect pumpkin donut holes every single time.
- Mix like you mean it: Whisk all your dry ingredients together in one bowl—flour, baking powder, baking soda, salt, and those gorgeous spices. In another bowl, whisk the melted butter and brown sugar until they’re practically holding hands. Add the egg and vanilla, then fold in the pumpkin puree and buttermilk until smooth.
- Bring the teams together: Gently stir the dry ingredients into the wet mixture—just until no flour streaks remain. Overmixing equals tough donuts, and nobody wants that. The batter should be thick but scoopable, like pumpkin pie filling with ambition.
- Air fryer prep: Spray your donut hole pan (or mini muffin tin) generously with nonstick spray. I use my silicone egg bite molds when I can’t find my proper pan—works like a charm! Scoop about 1 tablespoon of batter into each cup. Don’t overfill, or you’ll end up with muffin tops instead of cute little spheres.
- Cook time magic: Pop them into a preheated air fryer at 350°F (177°C) for 6-8 minutes. The exact time depends on your air fryer model—mine always needs the full 8 minutes. You’ll know they’re done when they’re golden brown and spring back when lightly touched.
Coating the Donut Holes
The fun part! Let the donut holes cool just enough to handle—about 5 minutes. Melt butter in one bowl and mix cinnamon sugar in another. Roll each warm donut hole in butter (let excess drip off), then coat generously in cinnamon sugar. Eat immediately for maximum crunch! Pro tip: Only coat what you’ll eat right away—the sugar coating turns soggy if stored.
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Air Fryer Pumpkin Donut Holes
Easy and delicious air fryer pumpkin donut holes coated in cinnamon sugar. Perfect for a quick fall treat.
- Total Time: 23 minutes
- Yield: 45 donut holes 1x
Ingredients
- 2 cups all-purpose flour (260 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ cup melted butter (4 tablespoons, 28 grams)
- ½ cup packed light brown sugar (110 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (169 grams)
- ½ cup buttermilk (125 ml)
- ½ cup melted butter (57 grams) (for coating)
- 1 cup granulated sugar (200 grams) (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Whisk the flour, baking powder, baking soda, salt, and spices in a medium bowl, then set aside.
- In a separate large bowl, whisk the melted butter with brown sugar, egg, and vanilla extract. Add the pumpkin puree and buttermilk and whisk until smooth.
- Stir in the dry ingredients and whisk until there is no visible flour remaining.
- Spray a donut hole pan, small miniature muffin pan, or silicone egg bite pan with nonstick spray. Scoop about one tablespoon of batter into each cup.
- Bake in the air fryer at 350°F (177°C) for 6-8 minutes, or until golden brown. Remove from the air fryer and cool for several minutes in the pan. Then turn the donut holes onto a cooling rack to cool completely.
- When ready to coat the donut holes, melt the butter in a shallow bowl. In a separate shallow bowl, mix the granulated sugar and ground cinnamon.
- Roll them one at a time in the melted butter and then in the cinnamon sugar.
Notes
- Yield: About 45 donut holes (nutritional information calculated at 3 donut holes per serving).
- It is best to enjoy these donut holes on the same day that they are coated in cinnamon sugar. The butter and sugar will turn them soggy.
- Store uncoated donut holes in an airtight container at room temperature for up to 5 days. Dip in butter and roll in cinnamon sugar before eating.
- Optional: Serve with Cream Cheese Dipping Sauce for an extra delicious treat.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 donut holes
- Calories: 180
- Sugar: 15g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Tips for Perfect Air Fryer Pumpkin Donut Holes
After burning through more batches than I’d care to admit (RIP, charred donut holes of 2020), here are my hard-earned secrets for pumpkin donut hole perfection:
- Pan prep is key: That nonstick spray? Don’t be shy with it—I learned this after spending 20 minutes chiseling donuts out of the pan. Silicone molds are my new best friend.
- Fresh spices = flavor bombs: That jar of cinnamon from three Thanksgivings ago won’t cut it. Fresh spices make these taste like autumn exploded in your mouth.
- Temperature matters: Cold ingredients don’t play nice. Let your egg and buttermilk sit out for 30 minutes—it makes the batter smoother than my dad’s dance moves at weddings.
- Don’t peek! Resist opening the air fryer early. Those precious heat waves escaping can turn fluffy donuts into sad, dense lumps. Trust the process.
Bonus tip from my 6-year-old: Lick the cinnamon sugar bowl. I mean…he’s not wrong.
Serving and Storing Air Fryer Pumpkin Donut Holes
These pumpkin donut holes are best served warm, when the cinnamon sugar coating is still crisp and the centers are pillow-soft. I always make extra because—let’s be real—they disappear faster than Halloween candy at my house! For leftovers, store uncoated donut holes in an airtight container at room temperature for up to 5 days. When ready to enjoy, just reheat in the air fryer for 1-2 minutes, then roll in butter and cinnamon sugar. Trust me—this trick keeps them from turning into sad, soggy pumpkins!
Air Fryer Pumpkin Donut Holes Variations
Once you’ve mastered the basic recipe (and trust me, you will!), it’s time to play around! My family loves swapping in gluten-free flour for a friend’s dietary needs—just use a 1:1 substitute. For my chocolate-loving husband, I sneak in mini chocolate chips—about ⅓ cup mixed right into the batter. Want something nutty? Swap half the cinnamon sugar coating with crushed pecans or walnuts after the butter dip. The possibilities are endless—just don’t skimp on that pumpkin spice! Check out more recipes for more inspiration.
Air Fryer Pumpkin Donut Holes FAQs
I get questions about these pumpkin donut holes all the time—here are the ones that pop up most often in my kitchen (and DMs!):
Can I bake these in a regular oven instead? Absolutely! Bake at 350°F in a greased mini muffin tin for 10-12 minutes. They won’t get quite as golden, but they’ll still taste amazing—just add an extra cinnamon sugar roll to compensate.
Why are my donut holes dense? Two likely culprits: overmixed batter (stop as soon as flour disappears) or expired baking powder. Test your leaveners by dropping some in hot water—if it doesn’t bubble vigorously, time for new supplies!
Can I freeze them? Yes—but only uncoated! Freeze cooled donut holes in a single layer, then transfer to bags. Reheat in the air fryer at 320°F for 3 minutes before coating. Works great for sudden pumpkin emergencies!
My coating won’t stick—help! The donut holes might be too cool. They need to be warm (not hot) for the butter to adhere properly. If they’ve cooled completely, give them a quick 30-second zap in the microwave first.
Nutritional Information
Okay, let’s talk numbers—but remember these are just estimates since we all measure ingredients a little differently! Per serving (that’s 3 donut holes in my house, though my kids argue it should be 5): 180 calories, 7g fat (4.5g saturated), 28g carbs, 1g fiber, 15g sugar, and 2g protein. Not bad for something that tastes like a pumpkin spice hug, right? As my grandma used to say while handing me seconds—”Life’s too short to skip the good stuff!”
Share Your Thoughts
I’d love to hear how your pumpkin donut holes turned out! Did your family gobble them up like mine always does? Drop me a note below—nothing makes me happier than knowing these recipes bring as much joy to your kitchen as they do to mine. You can also follow us on Facebook for more delicious recipes!
