30-Minute Air Fryer Pumpkin Spice Donut Holes
Tender, cake-style donut holes infused with warm pumpkin puree and aromatic fall spices including cinnamon, nutmeg, allspice, and cloves. These bite-sized treats cook quickly in the air fryer, creating a lightly crispy exterior while maintaining a soft, moist interior. Perfect for autumn gatherings, weekend breakfast treats, or holiday dessert platters. The double coating of melted butter followed by cinnamon sugar creates an irresistible sweet finish that captures classic donut shop flavors at home.
Ingredients
- 1 ¾ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- ¾ cup pumpkin puree, not pumpkin pie filling
- ½ cup milk
- 4 tablespoons butter, melted
- 1 cup sugar
- 3 tablespoons ground cinnamon
Instructions
- 1
Mix flour, baking powder, salt, cinnamon, nutmeg, allspice, cloves, and pumpkin pie spice in large bowl
- 2
Add vegetable oil, brown sugar, egg, and vanilla extract
- 3
Add pumpkin puree and milk, mix well
- 4
Spray molds with cooking spray
- 5
Fill molds with batter
- 6
Place filled molds in air fryer and cook at 320 degrees F for 10-12 minutes
- 7
Let cool before coating
- 8
Add melted butter to one bowl
- 9
Mix sugar and cinnamon in another bowl
- 10
Dip cooled donuts in melted butter, then roll in cinnamon sugar mixture
- 11
Plate and serve
Tips
Use pumpkin puree, not pumpkin pie filling, to control spice levels and avoid excess sweetness that could affect texture
Let donuts cool completely before coating to prevent melted butter from making them soggy and ensure cinnamon sugar adheres properly
Spray molds generously with cooking spray to prevent sticking and ensure easy release after cooking
Good to Know
Store in airtight container at room temperature for up to 3 days
Batter can be prepared 1 day ahead and refrigerated, bring to room temperature before using
Best served warm or at room temperature within a few hours of coating
Common Mistakes
Use pumpkin puree to avoid excess moisture from pie filling
Let donuts cool completely to avoid soggy coating
Don't overfill molds to prevent overflow during cooking
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I make these without an air fryer?
Yes, bake in preheated 375°F oven for 12-15 minutes in donut hole pan or mini muffin tin until golden brown and cooked through.
What if I don't have pumpkin pie spice?
Mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and pinch of cloves as substitute for 1 teaspoon pumpkin pie spice.
How long do these keep fresh?
Store in airtight container for up to 3 days at room temperature, though coating may soften over time. Best eaten within 24 hours.