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- 1 cup canned pumpkin puree - 1 ½ cups all-purpose flour - ¾ cup brown sugar Canned pumpkin puree gives these donut holes their rich flavor and moist texture. It is easy to work with and full of nutrients. All-purpose flour forms the base for our donut holes, providing structure. Brown sugar adds sweetness and a hint of caramel flavor. - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger Baking powder and baking soda help the donut holes rise, making them light and fluffy. The spices bring warmth and depth. Ground cinnamon, nutmeg, and ginger create that cozy fall flavor we love. - ½ cup milk - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract Milk keeps the batter moist, while the egg acts as a binder. Melted butter adds a rich taste and helps with texture. Vanilla extract enhances the flavor, making each bite delicious. With these ingredients, you will create warm, tasty pumpkin donut holes that everyone will love! Start by mixing the wet ingredients. In a large bowl, combine 1 cup of canned pumpkin puree, ½ cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk everything until it is smooth and well mixed. Next, we combine the dry ingredients. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt. Make sure the dry mix is fully blended. Now, gradually add the dry mixture to the wet mixture. Stir gently until just combined. A few lumps are okay. Do not overmix; this keeps the donut holes fluffy. First, preheat your air fryer to 350°F (175°C). This ensures even cooking. While it preheats, let the batter rest for about 10 minutes. This helps the flavors meld together. Next, prepare the air fryer basket. Lightly spray it with non-stick cooking spray. This prevents the donut holes from sticking. Now, drop the batter into the fryer. Use a small cookie scoop or a tablespoon to drop rounded balls of batter into the basket. Leave some space between each one. They will expand as they cook. Air fry the donut holes for 8-10 minutes. They should turn golden brown and be cooked through. To check doneness, insert a toothpick into one. It should come out clean. Once cooked, toss the donut holes in cinnamon sugar right away. This coats them evenly while they are still warm. Let them cool for a few minutes before serving. Enjoy your tasty treat! To make fluffy donut holes, avoid overmixing. When you mix the wet and dry ingredients, stop when just combined. A few lumps are okay; they help keep your donut holes light. Ingredient temperature matters too. Use room temperature milk and eggs. This helps the batter mix better and rise well in the air fryer. Spices give these donut holes their warm flavor. I suggest using ground cinnamon, nutmeg, and ginger. You can also add a pinch of allspice for an extra kick. For coating, cinnamon sugar works great. Mix ¼ cup sugar with 1 tablespoon cinnamon. If you want something different, try powdered sugar or a chocolate glaze for a sweet twist. To serve, arrange the donut holes on a plate like a pyramid. Sprinkle extra cinnamon sugar on top for flair. You can also add fresh mint leaves for a pop of color. Pair these tasty treats with warm apple cider or a cup of coffee. They make a perfect snack for fall gatherings or cozy mornings at home. {{image_2}} You can make these pumpkin donut holes a bit healthier. Start by swapping all-purpose flour for whole wheat flour. It adds fiber and nutrients. You can also use alternative sweeteners like maple syrup or coconut sugar. They can bring a new flavor and cut down on refined sugars. If you want to skip the egg, there are easy options. Try using one small banana or ¼ cup of unsweetened applesauce. Both will keep your donut holes moist without eggs. These swaps make the treat friendly for various diets. To make your donut holes even more exciting, try adding chocolate chips or nuts. Semi-sweet chocolate chips give a sweet touch. Chopped walnuts or pecans add crunch and depth. You could even mix in caramel bits for a sweet surprise. Infusing with extra spices can also change the flavor. Try adding allspice or cloves for a warm kick. A dash of vanilla or a hint of orange zest can make your donut holes pop with flavor. These twists keep each batch unique and fun. Air frying is great, but you can choose other methods too. Baking the donut holes gives a lighter texture. Preheat your oven to 350°F (175°C) and bake for 12-15 minutes. Check that they turn golden brown. For a classic taste, you can fry them in oil. Heat oil in a deep pot to 350°F (175°C). Fry small batches until golden brown for a crispy outside. This method adds a rich flavor but uses more oil. Each method creates a different treat to enjoy. To keep your air fryer pumpkin donut holes fresh, use an airtight container. I recommend a glass or plastic container with a tight seal. Place parchment paper between layers to avoid sticking. Store them at room temperature for up to two days. If you need to keep them longer, refrigerate them for about a week. To enjoy your donut holes warm, the air fryer is the best choice. Preheat your air fryer to 350°F (175°C). Place the donut holes in the basket in a single layer. Heat them for about 3-5 minutes. This will bring back their crispy texture. You can also use the microwave. Heat them for about 10-15 seconds. This method is quick but may make them softer. You can freeze these donut holes before or after cooking. If freezing before cooking, scoop the batter into balls and place them on a baking sheet. Freeze until solid and then transfer them to a freezer bag. They can stay frozen for up to three months. If you freeze them after cooking, wait until they cool. Store them in an airtight container or freezer bag for up to two months. Yes, you can use fresh pumpkin. To prepare fresh pumpkin, start by selecting a small sugar pumpkin. Cut it in half and scoop out the seeds. Place the halves cut-side down on a baking sheet. Bake at 350°F (175°C) for 45 minutes or until soft. Once cool, scoop out the flesh and mash it until smooth. This makes a great substitute for canned pumpkin. You can use several substitutes for eggs. One option is to use 1/4 cup of unsweetened applesauce for each egg. Another choice is 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Both options work well in this recipe and keep the donut holes moist. Yes, you can make these donut holes ahead of time. Prepare the batter and shape the donut holes. Then, place them on a tray and freeze them until solid. Transfer the frozen donut holes to a zip-top bag for easy storage. When ready to eat, air fry them directly from the freezer. Just add a couple of extra minutes to the cooking time. Enjoy them warm and fresh! In this post, we explored how to make delicious air fryer pumpkin donut holes. We covered key ingredients like pumpkin puree, spices, and wet ingredients. I shared step-by-step instructions for preparing and cooking them perfectly. You learned helpful tips to enhance flavor, texture, and serving ideas. We also discussed variations and best storage methods. These donut holes are a fun treat. Enjoy trying different flavors and make them your own!

Air Fryer Pumpkin Donut Holes

Indulge in the deliciousness of air fryer pumpkin donut holes that are perfect for fall! These easy-to-make treats combine the rich flavors of pumpkin and warm spices, creating a delightful snack for any occasion. With just a few simple ingredients and an air fryer, you can enjoy soft, fluffy donut holes coated in sweet cinnamon sugar. Click to explore the full recipe and bring this festive delight to your kitchen today!
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Ingredients
  

1 cup canned pumpkin puree

1 ½ cups all-purpose flour

¾ cup brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

½ cup milk

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

Cinnamon sugar (for coating): ¼ cup granulated sugar mixed with 1 tablespoon cinnamon

Instructions
 

In a large mixing bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract. Whisk until smooth and well combined.

    In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until fully mixed.

      Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.

        Preheat your air fryer to 350°F (175°C). While it preheats, let the batter rest for about 10 minutes.

          Lightly spray your air fryer basket with non-stick cooking spray. Using a small cookie scoop or tablespoon, drop rounded balls of batter into the basket, leaving space in between each one for expansion.

            Air fry the donut holes for 8-10 minutes, or until they are golden brown and cooked through. Check for doneness by inserting a toothpick; it should come out clean.

              Once cooked, immediately toss the donut holes in cinnamon sugar to coat them evenly while they're still warm.

                Let them cool for a few minutes, then serve warm and enjoy!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 donut holes

                    - Presentation Tips: Arrange the donut holes in a pyramid on a serving plate or festive tray, and sprinkle some additional cinnamon sugar on top for an added touch. Optionally, garnish with fresh mint leaves for a splash of color!