Air Fryer Pumpkin Holes (Printer-Friendly Version)
Golden pumpkin bites coated in cinnamon sugar offer a soft, crisp treat perfect for chilly mornings and gatherings.
# Ingredients Needed:
→ Dry Ingredients
01 -
1 cup all-purpose flour (unbleached preferred)
02 -
1/3 cup dark brown sugar, packed
03 -
1 teaspoon baking powder
04 -
1 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, cloves blend)
05 -
1/4 teaspoon kosher salt
→ Wet Ingredients
06 -
1/2 cup pumpkin puree (pure pumpkin, not pie filling)
07 -
1 large egg, fresh and free-range
08 -
1/4 cup whole milk (full fat)
09 -
1 teaspoon pure vanilla extract
10 -
2 tablespoons unsalted butter, melted
→ Coating
11 -
1/4 cup granulated sugar
12 -
1/2 teaspoon ground cinnamon
13 -
Additional melted unsalted butter for brushing (approx. 2 tablespoons)
# Step-by-Step Directions:
01 -
In a medium bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and kosher salt until evenly combined.
02 -
In a separate bowl, stir together pumpkin puree, egg, whole milk, vanilla extract, and melted butter until fully smooth and homogeneous.
03 -
Gently fold the dry ingredients into the wet mixture using a spatula just until no dry streaks remain to maintain a soft, cake-like texture.
04 -
Using a spoon or small cookie scoop, portion the batter into small, evenly sized rounds on a parchment-lined or lightly greased baking sheet for easy transfer.
05 -
Preheat the air fryer to 360°F (182°C). Arrange donut holes in a single layer, ensuring space for air circulation. Cook in batches for 8 to 10 minutes or until golden brown and puffed. Remove while hot.
06 -
Brush each warm donut hole with melted butter, then gently roll in a mixture of granulated sugar and ground cinnamon until evenly coated.
# Helpful Hints:
01 -
Use a small cookie scoop dipped in water for uniform donut holes. Do not overcrowd the air fryer basket to ensure even crisping. Roll in cinnamon sugar while still warm for optimal coating adhesion.