Desserts & Baking

Air Fryer Pumpkin Spice Donut Holes

By Clara ·
November 2, 2026

When the basket opens, these little rounds should be puffed, with lightly browned outsides and a soft pumpkin-scented center. I wanted air fryer pumpkin spice donut holes that felt like a cozy bakery treat without frying a pot of oil, and this version keeps the dough simple and the cinnamon-sugar finish familiar.

The dough is soft, not the sort you knead or work until firm. I stir the wet ingredients into the dry just until everything comes together, then roll the dough with lightly floured hands. A quick turn halfway through air-frying helps the outsides brown evenly, and the warm butter gives the cinnamon sugar something to cling to. Let them rest for five minutes before serving so the coating settles around each bite.

Why One-Inch Donut Holes Brown More Evenly

It’s easy to make these a little bigger while rolling, but size matters in an air fryer. One-inch balls give the centers time to cook through while the outside turns lightly golden. Oversized pieces can brown on the surface before the middle is ready, and small, uneven pieces won’t finish together.

Air needs room to move around each ball, which is why I arrange them in a single layer with space between them. If your basket is crowded, the pieces won’t cook as evenly; working in batches is better than squeezing them all in at once. Keep the balls close in size, and the halfway turn helps expose each side to the circulating heat. That combination gives you tender centers without relying on a darker exterior as a sign that they’re ready.

What Pumpkin Purée and Brown Sugar Do in This Dough

• Canned pumpkin purée — It brings the pumpkin flavor and moisture that make this dough soft. A standard canned purée works well; stir it smooth before measuring so the wet mixture blends evenly.
• All-purpose flour — This gives the donut holes enough structure to hold their round shape. Measure without packing it down; adding extra flour to make the dough feel firm can leave the centers dense.
• Packed light brown sugar — Its moisture helps keep the crumb tender, while its mild molasses note sits comfortably beside the pumpkin spice. Pack it into the measuring cup so the amount is consistent.
• Baking powder — This is the lift that puffs the small dough balls as they cook. Check that it is fresh; old baking powder can leave the centers heavier.
• Pumpkin pie spice — It gives the dough its warm, familiar spice without needing several separate spices. If the jar has been open for a long time and smells faint, the flavor in the finished bites will be muted.
• Egg and canola oil — The egg helps bind the soft dough, while the oil keeps it tender. Whisk them thoroughly with the pumpkin before adding the wet mixture to the dry ingredients.
• Butter, granulated sugar, and cinnamon — Melted butter helps the sugar coating stick to the warm donut holes. Granulated sugar gives the outside its light crunch, and cinnamon brings a sharper note than the pumpkin pie spice in the dough.

Mixing, Air-Frying, and Coating Without Dry Centers

Bring the dough together gently

Whisk the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a medium bowl. In a second bowl, whisk the pumpkin purée with the egg and canola oil until combined. Stir the wet mixture into the dry ingredients only until a soft dough forms; a few seconds more than needed can make the finished texture tight.

Shape even balls and leave room around them

Preheat the air fryer to 350°F for 3 minutes, then lightly coat the basket with nonstick cooking spray. With lightly floured hands, roll the dough into 1-inch balls and set them in the basket in a single layer. Leave space between them, and work in batches if the basket can’t hold them without crowding.

Turn once for lightly browned outsides

Air-fry at 350°F for 8–10 minutes, turning the donut holes halfway through. Look for puffed pieces with lightly browned outsides, and cook until the centers are cooked through. If the balls aren’t the same size, the smaller ones may finish first, so keep an eye on the batch rather than judging every piece by the darkest one.

Coat while warm, then let the sugar settle

Stir the granulated sugar and cinnamon together in a shallow bowl. Brush the warm donut holes with melted butter, then roll them in the cinnamon sugar until coated. Let them rest for 5 minutes before serving; the coating settles in place, and the centers won’t be quite as hot when you bite in.

Easy Ways to Change the Cinnamon-Sugar Finish

Questions That Come Up With These Pumpkin Donut Holes

Air Fryer Pumpkin Spice Donut Holes

Air fryer pumpkin spice donut holes are mixed into a soft dough, air-fried until puffed and lightly browned, then rolled in cinnamon sugar. A melted-butter coating helps the warm, tender bites hold onto every bit of spice.

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

resting 5 minutes mins

Total Time 33 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 356

Ingredients Equipment Method Notes

Ingredients

  

For the donut holes

• 1.75 cup all-purpose flour
• 0.33 cup light brown sugar packed
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 0.25 tsp salt
• 0.5 cup pumpkin puree canned
• 1 egg large
• 2 tbsp canola oil
• nonstick cooking spray as needed

For the coating

• 3 tbsp unsalted butter melted
• 0.5 cup granulated sugar
• 1 tsp ground cinnamon

Equipment

• 1 air fryer

Method

 

Make the dough

1. In a medium bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In a second bowl, whisk together the pumpkin puree, egg, and canola oil.
3. Stir the wet mixture into the dry mixture just until a soft dough forms.

Air-fry the donut holes

1. Preheat the air fryer to 350°F for 3 minutes.
2. Lightly coat the basket with cooking spray.
3. With lightly floured hands, roll the dough into 1-inch balls.
4. Arrange the balls in the basket in a single layer with space between them; work in batches as needed.
5. Air-fry at 350°F for 8–10 minutes, turning the donut holes halfway through, until puffed and cooked through with lightly browned outsides.

Coat the donut holes

1. Stir the granulated sugar and cinnamon together in a shallow bowl.
2. Brush the warm donut holes with melted butter.
3. Roll them in the cinnamon sugar until coated.
4. Let rest for 5 minutes before serving.

Notes

For an even coating, brush and roll the donut holes while warm. Store in an airtight container at room temperature for up to 2 days; freezing is not recommended because the coating can become damp. Use dairy-free butter for a dairy-free butter swap.