Air Fryer Pumpkin Spice Donuts

Air Fryer Pumpkin Spice Donuts

What I like about this air fryer method is that it gives you soft, cake-style pumpkin donuts without heating the full oven, but the batter really does need silicone molds to hold its shape. I rely on the visual cue more than the clock here, because silicone thickness and air fryer models can change how quickly the centers set.

These are finished with melted butter and cinnamon-sugar for that classic bakery-style coating. As long as you do not overbake them, the crumb stays tender and moist.

If you want a smaller version of the same idea, try these Air Fryer Pumpkin Donut Holes.

Ingredients for Air Fryer Pumpkin Spice Donuts

• 1 1/2 cups all-purpose flour (180g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted (55g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup brown sugar (50g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk (120g)
• 1/2 cup pumpkin puree (120g)

For the cinnamon-sugar coating:

• 2 to 4 tablespoons melted butter
• 1/3 cup granulated sugar (65g)
• 1 teaspoon ground cinnamon

Ingredient notes: Use canned pumpkin puree, not pumpkin pie filling. If needed, you can replace the pumpkin pie spice with a simple mix of cinnamon, ginger, nutmeg, and cloves. Brown sugar can be replaced with more granulated sugar, but the flavor will be a little less rich.

Why Silicone Molds Work Best

This batter is thick like cake batter, but it is still too soft to cook directly in the basket. Silicone donut molds or small silicone baking molds keep the batter contained, help the donuts rise evenly, and make release easier once they cool slightly.

Make sure the molds fit flat in your basket or on your tray without bending. Leave space around them for airflow, and cook in batches if needed rather than crowding or stacking.

How to Make Pumpkin Spice Donuts 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 separate bowl, whisk the melted butter, granulated sugar, brown sugar, egg, vanilla, milk, and pumpkin puree until smooth. The mixture should look thick but still pourable.
3. Make the batter: Add the dry ingredients to the wet ingredients and stir just until combined. A few small lumps are fine. Overmixing is what usually makes cake-style donuts turn dense.
4. Preheat and fill the molds: Preheat the air fryer to 330°F to 350°F (165°C to 175°C) for 3 to 5 minutes if your model heats slowly or tends to bake unevenly. Lightly grease the silicone molds if needed, then spoon or pipe the batter in, filling each about two-thirds full.
5. Air fry: Arrange the filled molds in a single layer with space around them for airflow. Air fry at 330°F to 350°F (165°C to 175°C) for 8 to 12 minutes, starting to check at 8 minutes. You usually do not need to flip them, but rotate the basket or tray position halfway through if your air fryer browns unevenly.
6. Check for doneness: The tops should look set and lightly spring back when touched, and the edges should be lightly golden. A toothpick inserted in the center should come out clean or with a few moist crumbs. If the tops brown before the centers are set, lower the temperature slightly on the next batch.
7. Cool before coating: Let the donuts sit in the molds for a few minutes, then carefully unmold them onto a wire rack. Cool for 5 to 10 minutes, or until they are firm enough to handle without breaking. This is the part I pay attention to most, because coating them too early can make them tear or turn soggy.
8. Finish with cinnamon-sugar: Stir together the sugar and cinnamon in a shallow bowl. Brush each donut lightly with melted butter, then roll in the cinnamon-sugar until evenly coated. Serve warm or at room temperature.

Air Fryer Time and Temperature for Pumpkin Spice Donuts

A moderate air fryer temperature works best here: 330°F to 350°F (165°C to 175°C). That gives the centers time to set without browning the tops too fast.

Plan on 8 to 12 minutes, but start checking around 8 minutes. I usually go by the spring in the top and a toothpick test instead of trusting one exact minute mark, especially when I am using different silicone molds.

How to Keep Pumpkin Donuts Soft

• Stir the batter just until combined so the crumb stays tender.
• Fill the molds only about two-thirds full so the centers cook through evenly.
• Pull them once the centers are just set. A minute too long can dry them out.
• Let them cool slightly before coating so they hold together and the butter does not soak in too heavily.

Easy Finishing Options

Powdered Sugar

Skip the butter and cinnamon-sugar and dust the cooled donuts with powdered sugar instead. Wait until they are fully cool so the sugar stays on the surface.

Cream Cheese Frosting

For more of a dessert-style finish, frost the donuts after they are completely cool. If they are still warm, the frosting will slide off.

White Chocolate and Sprinkles

For a Halloween tray or party version, drizzle or dip the cooled donuts in melted white chocolate and add sprinkles while the chocolate is still tacky. Keep the coating thin so it does not overwhelm the soft cake texture.

Serving Ideas

These work well with coffee, chai, hot cider, or hot chocolate. For a fall dessert platter, I like doing part of the batch in cinnamon-sugar and part with powdered sugar so there is a little contrast without making a separate recipe.

How to Store and Reheat Air Fryer Pumpkin Spice Donuts

Store leftover unfrosted donuts in an airtight container at room temperature for a short time. If you use cream cheese frosting or another dairy topping, refrigerate them instead. Separate layers with parchment if they are coated or glazed.

To reheat, warm them briefly in the air fryer at a low to moderate temperature just until heated through. Do not leave them in too long, or they dry out quickly. If you are making them ahead, it is better to cook the donuts first and add the coating shortly before serving.

The cinnamon-sugar coating will soften as they sit, so the texture is best on the day they are made.

Nutrition

Approximate nutrition per serving: 1 of 12 donuts, including the cinnamon-sugar coating and about 3 tablespoons total melted butter for finishing.

• Calories: about 165
• Protein: about 2g
• Fat: about 7g
• Carbohydrates: about 24g

Approximate nutrition per 100g:

• Calories: about 340
• Protein: about 4g
• Fat: about 15g
• Carbohydrates: about 49g

These values are estimates and will vary with mold size, exact yield, and how much butter and coating mixture you use.