Air Fryer Pumpkin Donut Holes (Printer-Friendly)
Warm, soft pumpkin donut holes coated in cinnamon sugar with a crisp air-fried finish for cozy autumn enjoyment.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/3 cup dark brown sugar
03 -
1 teaspoon baking powder
04 -
1 teaspoon pumpkin pie spice blend
05 -
1/4 teaspoon kosher salt
→ Wet Ingredients
06 -
1/2 cup pumpkin puree
07 -
1 large egg
08 -
1/3 cup whole milk
09 -
1 teaspoon pure vanilla extract
10 -
3 tablespoons unsalted butter, melted
→ Coating
11 -
3 tablespoons granulated sugar
12 -
1 teaspoon ground cinnamon
13 -
2 tablespoons unsalted butter, melted (for brushing)
# Steps to Follow:
01 -
In a medium bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and kosher salt until thoroughly mixed.
02 -
In a separate bowl, stir pumpkin puree, egg, whole milk, vanilla extract, and melted butter until smooth and uniform.
03 -
Gently fold dry ingredients into wet ingredients using a spatula, mixing just until no dry flour remains to ensure tender texture.
04 -
Using a spoon or small cookie scoop, portion batter into evenly sized small rounds and place on a parchment-lined or lightly greased baking sheet for transfer.
05 -
Preheat air fryer to 360°F (182°C) for several minutes to achieve optimal cooking temperature.
06 -
Arrange donut holes in a single layer with space between to allow air circulation; cook in batches for 8 to 10 minutes or until golden brown and puffed, then remove while hot.
07 -
Brush each hot donut hole with melted butter on all sides, then roll gently in a cinnamon and granulated sugar mixture to adhere a sweet, spiced coating.
# Helpful Hints:
01 -
For uniform sizing, dip the cookie scoop in water between portions to prevent sticking.
02 -
Do not overcrowd the air fryer basket to ensure even cooking and crisp exterior.
03 -
Roll donut holes in cinnamon sugar while still warm for optimal coating adhesion.