Air Fryer Pumpkin Donut Holes

These pumpkin donut holes capture the essence of autumn with their tender, cakelike interiors and crisp, cinnamon sugar coated exteriors. Made effortlessly in the air fryer, they offer a warm, cozy flavor thanks to the blend of pumpkin puree, brown sugar, and pumpkin pie spice. This recipe makes for the perfect seasonal treat to share with family or enjoy quietly on chilly mornings.

I first tried these on a crisp fall morning and was hooked instantly. Now they have become my goto for seasonal celebrations and weekend baking sessions with the kids who love rolling each donut hole in cinnamon sugar.

Ingredients

• All purpose flour: creates the perfect soft structure for the donut holes look for unbleached flour to get the best flavor
• Brown sugar: adds moisture and deep caramel notes picking dark brown will give you more richness
• Baking powder: ensures a light tender crumb always use fresh baking powder for the best rise
• Pumpkin pie spice: brings that classic fall warmth blends containing cinnamon ginger nutmeg and cloves work wonderfully
• Kosher salt: balances sweetness and enhances all flavors choose one with even grains for consistent seasoning
• Pumpkin puree: adds moisture color and a subtle earthiness make sure it is pure pumpkin without added sugars or spices
• Egg: acts as a binder and adds softness fresh free range eggs make a difference here
• Whole milk: enriches the batter pick full fat milk or see substitution tips for dairy free options
• Pure vanilla extract: brightens the flavor choose real vanilla for the best aroma
• Unsalted butter, melted: increases moistness and richness use good quality butter
• Granulated sugar: is for rolling to create a sparkling sweet coating
• Ground cinnamon: forms the cozy outer coating make sure your cinnamon is fresh for a bold taste

Instructions

Combine Dry Ingredients:

Whisk together the flour brown sugar baking powder pumpkin pie spice and kosher salt in a medium bowl until fully blended. This ensures every bite is evenly spiced and the texture will be consistent.

Mix Wet Ingredients:

In a separate bowl stir the pumpkin puree egg whole milk vanilla extract and melted butter until the mixture is smooth and uniform with no streaks. This keeps the batter moist and helps bind everything.

Create Batter:

Fold the dry ingredients gently into the wet using a spatula mixing just until combined. Stop as soon as you see no dry spots to maintain a tender and soft cake like texture in the donut holes.

Shape the Donut Holes:

Scoop the batter into small even rounds using a spoon or small cookie scoop and place them on a parchment lined or lightly greased baking sheet. This makes transferring to the air fryer straightforward.

Cook in Air Fryer:

Preheat the air fryer to three hundred sixty degrees Fahrenheit. Arrange the donut holes in a single layer with space between each so air circulates freely. Cook for eight to ten minutes until golden brown and puffed. Remove carefully while hot.

Coat with Cinnamon Sugar:

Brush each hot donut hole on all sides with melted butter then roll gently in a mixture of granulated sugar and ground cinnamon. This sticky coating adds a sweet spicy crunch with each bite.

Pumpkin puree stands out as my favorite for its dual role providing moisture and rich flavor depth. The first batch sparked a family tradition with my kids eagerly helping coat the donut holes in cinnamon sugar every fall. That warm kitchen moment with laughter and sticky fingers is what makes this recipe truly special.

Storage Tips

Once the donut holes have cooled completely store them in an airtight container at room temperature for up to two days. If you want to keep them longer freeze them without the cinnamon sugar coating then thaw and roll in cinnamon sugar just before serving to preserve freshness and taste.

Ingredient Substitutions

Substitute unsweetened almond milk for whole milk to lighten the texture and add a subtle nutty note. Use coconut oil instead of butter for a touch of tropical flavor that pairs nicely with the spices. Replacing half the all purpose flour with whole wheat flour creates a more wholesome donut hole with a pleasantly heartier bite while remaining soft.

Serving Suggestions

These donut holes are fantastic served warm alongside a cup of hot cider or freshly brewed coffee for a comforting autumn snack. For sharing, consider offering cream cheese glaze or caramel sauce as dipping options. They also fit perfectly on brunch spreads or paired with sliced seasonal fruits to balance sweetness.

Serve warm with coffee or cider for a cozy autumn treat. Theyre best enjoyed the day theyre made or frozen uncoated for longer storage.

Common Questions About Recipes

→ How do I prevent donut holes from sticking in the air fryer?

Line the air fryer basket with parchment paper or lightly grease it to prevent sticking. Ensure the holes are spaced apart for even air circulation and crisping.

→ Can almond milk be used instead of whole milk?

Yes, almond milk creates a lighter texture with a subtle nutty flavor that complements pumpkin and spices well.

→ What is the best way to achieve a crispy exterior?

Cook at 360°F without overcrowding. Brushing with melted butter and rolling in cinnamon sugar after cooking enhances crispiness and flavor.

→ Can brown sugar be substituted with another sweetener?

Coconut sugar or maple sugar can replace brown sugar for moisture and richness, but adjust amounts to taste.

→ How can I add a wholesome touch to these pumpkin bites?

Swap half the all-purpose flour with whole wheat flour to add nutty flavor and heartier texture, balancing the spices beautifully.

→ Which spices are key in these pumpkin bites?

A classic pumpkin pie spice blend with cinnamon, nutmeg, cloves, and ginger creates the warm, cozy flavor profile.