The Easiest Air Fryer Pumpkin Donut Holes

Hello, friends! Is there anything that says ‘autumn’ more than the warm, comforting smell of pumpkin spice? As soon as the first leaf turns golden, I find myself craving all things cozy, and these air fryer pumpkin donut holes are at the very top of my list. Imagine biting into a perfectly fluffy, cake-like donut hole, bursting with real pumpkin flavor and sweet spices, all coated in a crunchy layer of cinnamon sugar. They are pure happiness in a bite-sized treat!

For years, I avoided making donuts at home because of the mess and fuss of deep-frying. But the air fryer has completely changed the game! This recipe gives you all the deliciousness of a classic pumpkin donut without the extra oil. They come out incredibly light and tender on the inside with a delightful little crisp on the outside.

In this post, I’ll walk you through every simple step to create these amazing fall treats. We’ll cover everything from getting the batter just right to that irresistible cinnamon-sugar coating. Get ready to fill your kitchen with the best scent of the season and treat yourself to a little bite of heaven!

General Information

Particulars	Details
Preparation Time	15 min.
Cook Time	16 min.
Total Time	31 min.
Yields	20-24 donut holes
Difficulty	Easy
Total Calories	75 kcal (Per Serving)
Cuisine	American

Why You’ll Love This Recipe

These little pumpkin bites are a fall favorite for so many reasons. I just know you’re going to love them as much as my family does!

• So Much Faster & Easier: No need to deal with hot oil! The air fryer makes this recipe quick, simple, and so much cleaner than traditional frying.
• Perfectly Fluffy & Tender: These donut holes have a wonderfully soft, cakey texture on the inside while being perfectly cooked on the outside.
• The Ultimate Fall Flavor: Packed with real pumpkin and warm pumpkin pie spice, they taste just like autumn in every single bite.
• A Healthier Treat: Since they are air-fried, they use significantly less oil than deep-fried donuts, making them a treat you can feel good about.
• Fun for the Whole Family: Making and rolling these little donut holes in cinnamon sugar is a fun activity to do with kids!

What Makes These Donut Holes So Good?

The secret to these unbelievably good donut holes lies in a few key ingredients. Real pumpkin puree gives them an authentic flavor and keeps them incredibly moist—no artificial taste here! We use a classic combination of flour, sugar, and baking powder to create that light, cake-like crumb. But the real magic comes from the pumpkin pie spice, a warm and cozy blend of cinnamon, nutmeg, ginger, and cloves that just screams “fall.” When you bring them all together and finish with that buttery, cinnamon-sugar coating, you get a treat that’s simply irresistible.

Ingredients for Air Fryer Pumpkin Donut Holes

The magic of this recipe is how simple the ingredients are. You probably have most of what you need in your pantry right now, especially during the fall baking season!

For the Donut Holes:

• All-Purpose Flour – This is the foundation of our donut holes, giving them the perfect structure.
• Pumpkin Puree – Make sure you grab 100% pure pumpkin puree, not pumpkin pie filling! The pie filling has added sugars and spices that will throw off the recipe’s balance.
• Sugar – We’ll use both granulated sugar in the batter for a touch of sweetness and brown sugar for a deeper, molasses-like flavor.
• Egg – One large egg helps bind all the ingredients together and makes the donut holes rich and tender.
• Milk – Any kind of milk works here! I’ve used whole milk, almond milk, and oat milk, and they all turn out great.
• Melted Butter – A little bit of unsalted butter adds richness and flavor to the batter.
• Pumpkin Pie Spice – This is the key to that classic autumn flavor! If you don’t have a pre-made blend, you can easily make your own (see the FAQ section!).
• Baking Powder & Baking Soda – These are our leavening agents, and they work together to make the donut holes rise and become light and fluffy.
• Vanilla Extract & Salt – Vanilla adds a touch of warmth, and a pinch of salt makes all the other flavors shine.

For the Cinnamon Sugar Topping:

• Melted Butter – We’ll brush this on the warm donut holes so the sugar mixture sticks.
• Granulated Sugar – This creates the sweet, slightly crunchy coating.
• Cinnamon – The perfect partner to sugar for that classic donut topping.

How to Make Air Fryer Pumpkin Donut Holes

Making these donut holes is so much fun and surprisingly simple. Just follow these steps, and you’ll have a warm, delicious treat in no time!

1. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Mixing the dry ingredients first helps ensure that everything is evenly distributed.
2. Mix the Wet Ingredients: In a separate, larger bowl, whisk the egg. Then, add the pumpkin puree, milk, melted butter, and vanilla extract. Stir until everything is well combined and smooth.
3. Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredient mixture. Gently fold them together with a spatula until just combined. Be careful not to overmix! A few lumps are perfectly fine. Overmixing can make the donut holes tough. The dough will be thick and a bit sticky.
4. Form the Donut Holes: Lightly flour your hands and a clean surface. Scoop out about 1 tablespoon of dough and gently roll it into a ball, about 1-inch in diameter. Place the dough balls on a parchment-lined plate or baking sheet. This recipe should make about 20-24 donut holes.
5. Preheat Your Air Fryer: Preheat your air fryer to 350°F (175°C). This is an important step to make sure the donut holes cook evenly and get a nice, golden exterior.
6. Air Fry the Donut Holes: Lightly spray the air fryer basket with cooking spray to prevent sticking. Carefully place the donut holes in the basket in a single layer, making sure to leave a little space between them so the air can circulate. You will likely need to cook these in two batches.
7. Cook to Golden Perfection: Air fry for 6-8 minutes, flipping the donut holes over halfway through the cooking time. They are done when they are puffed up, golden brown, and a toothpick inserted into the center comes out clean.
8. Coat Them Up!: While the donut holes are cooking, prepare the topping. In a small, shallow bowl, mix the granulated sugar and ground cinnamon. In another small bowl, have your melted butter ready. As soon as the donut holes are done, immediately brush each one with melted butter and then roll it in the cinnamon-sugar mixture until it’s generously coated. The heat from the donut holes helps the butter soak in and the sugar stick perfectly.
9. Serve and Enjoy: Transfer the finished donut holes to a serving plate. They are best enjoyed warm!

Storage and Reheating Suggestions

While these pumpkin donut holes are definitely best eaten fresh and warm, you can certainly save leftovers for later.

Storage:

• Room Temperature: Store any leftovers in an airtight container. They will stay fresh at room temperature for up to 2 days. I don’t recommend refrigerating them, as the cool air can dry them out and make them hard.
• Freezer: For longer storage, you can freeze them! It’s best to freeze them before you coat them in the cinnamon-sugar topping. Let the donut holes cool completely, then place them on a baking sheet in a single layer and “flash freeze” for about an hour. Once they are solid, transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 2 months.

Reheating:

• Air Fryer (Recommended): To bring back that fresh-made warmth and softness, pop the donut holes back in the air fryer at 300°F (150°C) for 1-2 minutes. This is the best way to revive them!
• Microwave: If you’re in a hurry, you can microwave them for about 10-15 seconds. Just be careful not to overdo it, as they can become tough.
• From Frozen: To reheat from frozen, let them thaw at room temperature for about 30 minutes first, or reheat directly in the air fryer at 300°F (150°C) for 3-4 minutes until warmed through. Once they are warm, you can brush them with butter and coat them in the cinnamon-sugar topping.

Variations to Try

One of the best things about this recipe is how easy it is to customize. Here are a few fun ideas to get you started:

• Simple Vanilla Glaze: Instead of the cinnamon-sugar coating, make a simple glaze. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk and a ½ teaspoon of vanilla extract. Dip the tops of the warm donut holes into the glaze and let them set.
• Maple Glaze: For an even richer fall flavor, swap the milk in the glaze for pure maple syrup. It’s a delicious combination with the pumpkin!
• Add Mini Chocolate Chips: Fold ½ cup of mini chocolate chips into the batter before you form the dough balls. Pumpkin and chocolate are a fantastic pairing.
• Make it Vegan/Dairy-Free: This recipe is easy to adapt! Use a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water), your favorite dairy-free milk (like almond or oat milk), and a plant-based butter for both the batter and the topping.

What To Serve With This Dish

These pumpkin donut holes are a perfect treat all on their own, but they are even better when paired with the right thing!

• A Warm Drink: They are the perfect companion to a hot cup of coffee, a creamy chai tea latte, or a simple mug of hot apple cider.
• A Yummy Dip: Serve them with a side of cream cheese frosting or a sweet caramel dip for an extra-decadent dessert.
• As a Breakfast Treat: Enjoy a few for a special fall breakfast alongside some fresh fruit and yogurt.
• For a Party: Pile them high on a platter for a fall gathering, Halloween party, or Thanksgiving dessert table. They are always the first thing to disappear!

Tips for a Perfect Result

Want to make sure your pumpkin donut holes come out perfectly every single time? Follow these simple tips from my kitchen to yours!

• Don’t Overmix the Batter: This is the most important tip! When you combine the wet and dry ingredients, mix them only until you no longer see dry streaks of flour. A few lumps are okay! Overmixing develops the gluten in the flour, which can make your donut holes dense and tough instead of light and fluffy.
• Use a Cookie Scoop: For perfectly uniform donut holes that all cook at the same rate, use a small (1-tablespoon) cookie scoop. This makes portioning the sticky dough quick, easy, and much less messy.
• Don’t Crowd the Air Fryer: Be sure to place the donut holes in a single layer in the air fryer basket, leaving space between them. This allows the hot air to circulate all around each one, ensuring they cook evenly and get golden brown on all sides. It’s better to cook in two or three small batches than one big, crowded one.
• Coat Them While They’re Warm: The key to getting that perfect cinnamon-sugar crust is to brush the donut holes with butter and roll them in the sugar mixture as soon as they come out of the air fryer. The heat helps the butter melt into the surface and makes the sugar stick like a dream.
• Check for Doneness: Air fryers can vary, so start checking your donut holes around the 6-minute mark. They’re done when they are golden brown and a toothpick inserted into the center of one comes out clean.

Frequently Asked Questions

Here are answers to a few common questions I get about this recipe.

Can I bake these in a regular oven instead of an air fryer?

Yes, you absolutely can! To bake them, preheat your oven to 375°F (190°C). Place the rolled dough balls on a parchment-lined baking sheet and bake for 10-12 minutes, or until a toothpick comes out clean. The texture will be a little more cake-like and less “fried,” but still delicious!

How do I store leftover donut holes?

Store them in an airtight container at room temperature for up to 2 days. Avoid putting them in the fridge, as it can make them dry.

Can these be frozen?

Yes! For best results, freeze the donut holes before coating them. Let them cool completely, then freeze them on a baking sheet before transferring them to a freezer bag. They’ll last for up to 2 months.

What’s the difference between pumpkin puree and pumpkin pie filling?

This is a very important distinction! Pumpkin puree is just 100% cooked and mashed pumpkin. Pumpkin pie filling is already sweetened and contains spices. This recipe is designed for pure pumpkin puree, so be sure to grab the right can!

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can easily make your own! For this recipe, mix together ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch each of ground ginger and ground cloves.

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

A light spritz of cooking spray (I prefer an avocado or olive oil spray) on the air fryer basket before adding the dough balls works wonders. You can also use a small piece of perforated parchment paper made for air fryers.

Can I make these gluten-free?

Yes. You should be able to substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Look for one that contains xanthan gum.

What can I use for a topping besides cinnamon sugar?

A simple powdered sugar glaze is a great alternative (mix 1 cup powdered sugar with 2-3 tbsp of milk). You could also make a maple glaze by using maple syrup instead of milk. Even a simple dusting of powdered sugar is lovely.

Can I reheat these?

Definitely! The best way is to pop them back in the air fryer at 300°F (150°C) for 1-2 minutes to warm them through. A microwave also works for about 10-15 seconds.

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but it requires extra work. You’ll need to roast a sugar pumpkin until soft, scoop out the flesh, and puree it until it’s completely smooth. It’s crucial to strain it or blot it with paper towels to remove as much excess water as possible, as fresh pumpkin contains more moisture than canned, which can make the dough too wet.

What’s the best way to coat the donut holes evenly?

Work with one donut hole at a time. As soon as it comes out of the air fryer, use a pastry brush to coat it all over with melted butter. Then, immediately drop it into a shallow bowl containing your cinnamon-sugar mixture and gently roll it around until it’s fully covered.

Can I make these vegan?

Yes! Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water; let it sit for 5 minutes to thicken), your favorite non-dairy milk (almond or oat work well), and a plant-based butter substitute.

Can I make the dough ahead of time?

I don’t recommend it. The baking powder and baking soda are activated as soon as they are mixed with the wet ingredients. For the fluffiest results, it’s best to mix the batter and air fry the donut holes right away.

Enjoy Your Fall Treat!

And there you have it—warm, fluffy, and perfectly spiced pumpkin donut holes, made right in your air fryer! I truly hope you give this recipe a try. There is something so special about making a simple treat that fills your home with the cozy scents of autumn and brings a smile to everyone’s face. These little bites are perfect for a lazy weekend morning, a fun after-school snack, or a sweet finish to a festive fall dinner.

This recipe is proof that you don’t need a deep fryer or a lot of fuss to enjoy homemade donuts. So, get your ingredients ready, turn on your air fryer, and prepare to fall in love with your new favorite seasonal treat. Happy baking!

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