Air Fryer Pumpkin Donut Holes

Air Fryer Pumpkin Donut Holes

I rely on the visual cue more than the clock with air fryer donut holes because small molds and different air fryer models can change how quickly they brown. The part I pay attention to is whether the tops look set and spring back lightly, since that usually tells me the centers are done without drying them out.

These are small cake-style bites with a soft pumpkin-spice crumb and a butter-cinnamon-sugar finish. They work well in batches, make sense for breakfast or a snack, and are easy to dress up for a Halloween platter with a simple topping change.

Ingredients for Air Fryer Pumpkin Donut Holes

• 1 1/2 cups all-purpose flour (180g)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted (about 55g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup packed light brown sugar (50g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk (120g); dairy or unsweetened non-dairy both work
• 1/2 cup pumpkin puree (120g); use plain pumpkin, not pumpkin pie filling

Cinnamon-sugar coating

• 3 tablespoons unsalted butter, melted (about 40g)
• 1/3 cup granulated sugar (about 65g)
• 1 to 1 1/2 teaspoons ground cinnamon

Mold note

Small round silicone molds are the easiest way to keep these shaped like donut holes in the air fryer. A small air fryer-safe pan with mini wells also works. I find it helps to set flexible silicone molds on a stable tray or rack before moving them in and out of the basket.

How to Make Pumpkin Donut Holes in the Air Fryer

1. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.
2. Mix the wet ingredients: In a second bowl, whisk the melted butter, granulated sugar, brown sugar, egg, vanilla, milk, and pumpkin puree until smooth and evenly colored.
3. Make the batter: Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. The batter should be thick but scoopable. Overmixing is the easiest way to make these dense.
4. Prepare the molds: Lightly grease the silicone molds or air fryer-safe pan. Fill each cavity about two-thirds to three-quarters full so the batter has room to rise.
5. Preheat and arrange: Preheat the air fryer to 350°F (175°C) if your model benefits from preheating. Set the filled molds in the basket in a single layer with space around them for airflow. Cook in batches if needed rather than crowding the basket.
6. Air fry: Cook at 350°F (175°C) for 7 to 9 minutes. Start checking at 7 minutes. You usually do not need to flip anything when the batter is in molds, but rotate the pan or basket halfway through if your air fryer browns unevenly.
7. Check for doneness: The donut holes are ready when the tops look set and lightly golden, the edges spring back when gently touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the centers still look wet, add 1 to 2 more minutes.
8. Cool briefly and unmold: Let them sit for 2 to 3 minutes so they firm up enough to release cleanly. You want them warm for coating, but not so hot that they tear.
9. Coat: Stir together the sugar and cinnamon in a shallow bowl. Brush the warm donut holes with melted butter, then roll or toss them in the cinnamon sugar until evenly coated.
10. Serve warm: Continue with the remaining batter in batches and serve while still warm for the softest texture.

Air Fryer Time and Temperature for Pumpkin Donut Holes

Use 350°F (175°C) as your starting temperature. In most air fryers, pumpkin donut holes take 7 to 9 minutes per batch.

I still go by the visual cues first because silicone molds can slow browning and some air fryers run hot. If the tops color too fast before the centers set, your air fryer is likely running hotter than average. If they stay fairly pale but feel springy and a toothpick comes out mostly clean, they are usually done.

How to Keep Pumpkin Donut Holes Soft

This is where the texture can go wrong: overmixed batter, overfilled molds, or a couple of extra minutes in the air fryer can push these from tender to dry. Stir only until combined, keep the cavities no more than three-quarters full, and pull them once the tops are set and lightly springy.

The coating also works better while the donut holes are still warm. If they cool too much before you brush on the butter, the cinnamon sugar tends to stick in patches instead of covering evenly.

Easy Variations

Cream Cheese Frosted Pumpkin Donut Holes

For more of a dessert finish, skip the cinnamon-sugar coating or keep it light, then drizzle or dip the cooled donut holes in cream cheese frosting. Let them cool slightly first so the frosting stays on the surface instead of melting in.

White Chocolate Sprinkle Pumpkin Donut Holes

For a Halloween or party platter, drizzle or dip the donut holes in melted white chocolate and add sprinkles. Wait until they are slightly warm or fully cool before decorating so the coating does not slide off.

Powdered Sugar Pumpkin Donut Holes

For a simpler breakfast-style finish, skip the buttered cinnamon sugar and dust with powdered sugar just before serving. It is less messy, but the coating will not cling as well.

Serving Ideas for Pumpkin Donut Holes

• Serve warm with coffee or tea.
• Add them to a fall snack board or Halloween platter.
• Set out cream cheese frosting on the side for dipping.
• Pair with apple cider or hot chocolate.

How to Store and Reheat Air Fryer Pumpkin Donut Holes

Store leftovers in an airtight container at room temperature for a short time. If they are topped with cream cheese frosting, refrigerate them instead. If you need to stack them, place parchment between layers to reduce sticking.

The sugar coating will soften as they sit, which is normal. To reheat, warm them briefly in the air fryer at a low temperature just until heated through. That brings back some warmth, but not the exact fresh-coated texture.

If you are making them ahead, cool them completely before storing and add delicate toppings like frosting or white chocolate closer to serving.

Nutrition

Approximate nutrition, based on 12 servings and including the cinnamon-sugar coating.

• Serving size: 1/12 of recipe, about 2 donut holes
• Calories: about 180
• Protein: about 3g
• Fat: about 7g
• Carbohydrates: about 27g

Approximate nutrition per 100g:

• Calories: about 360
• Protein: about 5g
• Fat: about 14g
• Carbohydrates: about 54g

These values are estimates and will vary with mold size, exact yield, and how heavily the donut holes are coated.