Air Fryer Pumpkin Donut Holes (Printer-Friendly Version)
Crisp on the outside, tender on the inside pumpkin donut holes with cinnamon sugar finish.
# What You'll Need:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
⅓ cup brown sugar
03 -
1 ½ teaspoons baking powder
04 -
1 ½ teaspoons pumpkin pie spice
05 -
¼ teaspoon kosher salt
→ Wet Ingredients
06 -
¾ cup pumpkin purée
07 -
1 large egg
08 -
⅓ cup whole milk
09 -
1 teaspoon pure vanilla extract
10 -
2 tablespoons unsalted butter, melted
→ Cinnamon Sugar Coating
11 -
¼ cup unsalted butter, melted
12 -
½ cup granulated sugar
13 -
1 ½ teaspoons ground cinnamon
# Steps to Follow:
01 -
Whisk together all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and kosher salt in a medium bowl until evenly incorporated.
02 -
In a separate bowl, thoroughly combine pumpkin purée, egg, whole milk, vanilla extract, and melted butter until smooth.
03 -
Gently fold dry ingredients into wet mixture until just combined, taking care not to overmix to preserve tenderness.
04 -
Spoon or use a small scoop to portion the batter into evenly sized rounds onto a parchment-lined or lightly greased tray.
05 -
Preheat the air fryer to 360°F. Arrange donut holes in a single layer, spaced apart, and cook for 8 to 10 minutes until golden and puffed. Work in batches to avoid overcrowding.
06 -
Brush warm donut holes with melted butter, then roll evenly in a mixture of granulated sugar and ground cinnamon to coat completely.
# Additional Tips:
01 -
Use a small cookie scoop or tablespoon measurement for uniform donut hole size, ensuring even cooking.
02 -
To intensify pumpkin flavor, gently heat pumpkin purée on medium for a few minutes before use.
03 -
Line the air fryer basket with perforated parchment paper to prevent sticking.
04 -
Roll donut holes immediately after brushing with butter for optimal sugar adherence.
05 -
Consider making a fresh pumpkin spice blend with nutmeg and cinnamon for enhanced aroma.