Quick & Fluffy Pumpkin Donut Holes Air Fryer Oven Recipe

Whipping up delectable pumpkin donut holes in an air fryer oven creates a magical autumn treat that will delight your taste buds.

Crispy exteriors and soft interiors make these bite-sized delights irresistible.

Warm spices dance through each morsel, bringing cozy memories of seasonal celebrations.

Minimal ingredients and simple preparation mean you can quickly satisfy sweet cravings.

Perfectly golden and dusted with cinnamon sugar, these donut holes offer a healthier alternative to traditional deep-fried versions.

Each small bite promises pure comfort and nostalgia.

Grab your apron and let the baking adventure begin, these pumpkin donut holes are waiting to become your new favorite fall indulgence.

Why Pumpkin Donut Holes Are So Fun To Eat

• Quick to Prepare: Whip up these delightful pumpkin donut holes in minutes with simple ingredients and basic kitchen tools.
• Versatile Cooking Methods: Enjoy the flexibility of making these treats in either an air fryer or traditional oven, perfect for different kitchen setups.
• Family-Friendly Dessert: Create a crowd-pleasing snack that kids and adults will love, with warm spices and a sweet cinnamon sugar coating that brings everyone together.
• Seasonal Comfort: Capture the cozy autumn flavors of pumpkin and warm spices in a bite-sized treat that celebrates the best of seasonal baking.

Everything Needed For Pumpkin Donut Hole Magic

• Flour: The base ingredient that provides structure and texture to the donut holes.
• Sugar: Adds sweetness and helps with browning.
• Baking Powder, Baking Soda: Leavening agents that help the donut holes rise and become light.
• Salt: Enhances the overall flavor of the donut holes.
• Cinnamon, Nutmeg: Warm spices that give a classic autumn flavor to the recipe.

• Pumpkin Puree: Provides moisture, color, and a rich pumpkin flavor to the donut holes.
• Milk: Adds liquid and helps bind the ingredients together.
• Egg: Acts as a binding agent and provides structure to the donut holes.
• Melted Butter: Contributes to the rich flavor and tender texture.

• Sugar, Cinnamon: Creates a sweet and spicy exterior coating for the warm donut holes.

Easy Method For Pumpkin Donut Holes (Any Oven)

Step 1: Blend Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg

The goal is to create a smooth, lump-free mixture that will form the base of your scrumptious donut holes.

Step 2: Combine Wet Components

• Creamy pumpkin puree
• Whole milk
• Fresh egg
• Melted butter

Ensure each ingredient is well incorporated to create a rich, velvety batter.

Step 3: Merge Wet and Dry Mixtures

Gently fold the wet ingredients into the dry ingredients.

Mix until just combined – avoid overmixing, which can make your donut holes tough.

The batter should look slightly lumpy and have a soft, pillowy texture.

Step 4: Create Perfect Spheres

Using your hands or a small cookie scoop, roll the dough into bite-sized balls about one inch in diameter.

Work quickly to prevent the dough from becoming too warm.

Step 5: Air Fryer Magic

Prepare your air fryer by preheating to 350°F.

Arrange the donut holes in the basket, leaving space between each one.

Cook for 8-10 minutes, rotating halfway through for even browning.

They’re done when golden and springy to the touch.

Step 6: Oven Baking Alternative

If using an oven, preheat to 350°F.

Line a baking sheet with parchment paper and place donut holes with slight separation.

Bake for 12-15 minutes until they turn a beautiful golden brown and pass the toothpick test.

Step 7: Create Irresistible Coating

• Granulated sugar
• Ground cinnamon

Ensure the coating is well combined for maximum flavor coverage.

Step 8: Final Flavor Explosion

While the donut holes are still warm, gently roll them in the cinnamon-sugar mixture.

The heat will help the coating stick, creating a crispy, sweet exterior that’ll make mouths water.

Tips For Air Fryer Or Oven Donut Hole Success

• Use homemade or high-quality canned pumpkin puree for the most authentic, rich flavor and best texture in your donut holes.
• Mix wet and dry ingredients just until combined to avoid overworking the dough, which can create dense, chewy donut holes.
• Insert a toothpick into the center of a donut hole – it should come out clean, indicating they're fully cooked without being dry.
• Roll donut holes in cinnamon sugar while still warm to help the coating stick better and create a delicious crispy exterior.
• Store cooled donut holes in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.

New Ways To Flavor Pumpkin Donut Holes At Home

• Gluten-Free Pumpkin Donut Holes: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version that maintains the soft, spiced texture.
• Vegan Pumpkin Donut Holes: Swap egg with flax egg, use plant-based milk, and coconut oil instead of butter to create a dairy-free, egg-free treat.
• Keto-Friendly Pumpkin Bites: Use almond flour, erythritol instead of sugar, and add extra spices to create a low-carb alternative that fits ketogenic dietary needs.
• Chocolate Pumpkin Donut Holes: Incorporate cocoa powder into the dry ingredients and add chocolate chips for a rich, decadent variation that enhances the pumpkin flavor.

How To Serve Pumpkin Donut Holes With Style

• Autumn Dessert Pairing: Serve these warm pumpkin donut holes alongside a steaming mug of spiced apple cider for a cozy fall treat that captures the season's essence.
• Breakfast Companion: Pair the donut holes with a creamy Greek yogurt or a light vanilla smoothie to balance their sweet, spicy flavor and create a satisfying morning meal.
• Party Presentation: Arrange the donut holes on a rustic wooden board with small bowls of additional cinnamon sugar, chocolate sauce, and caramel dip for a festive and interactive dessert experience.
• Gourmet Garnish: Sprinkle chopped toasted pecans or drizzle melted cream cheese glaze over the donut holes to add extra texture and elevate their delicious pumpkin profile.

Pumpkin Donut Holes Storage Tips For You

• Store cooled donut holes in an airtight container in the refrigerator for up to 3-4 days. Place a paper towel at the bottom to absorb excess moisture and prevent sogginess.
• Wrap individual donut holes in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Label with the date to track freshness.
• Warm frozen or refrigerated donut holes at 300F for 3-4 minutes until heated through. Shake the basket halfway to ensure even heating.
• Preheat oven to 325F. Spread donut holes on a baking sheet and warm for 5-6 minutes. Sprinkle with fresh cinnamon sugar after reheating for extra flavor.

FAQs

• Are pumpkin donut holes healthy?

These donut holes offer more nutrition than traditional donuts with pumpkin providing vitamin A, fiber, and using less oil through air frying or baking.

• Can I make these donut holes gluten-free?

Yes, substitute regular flour with a gluten-free all-purpose flour blend to create a gluten-free version of the recipe.

• How do I know when the donut holes are fully cooked?

Check for a golden-brown exterior and insert a toothpick in the center – it should come out clean without any raw dough.

• Why should I use both baking powder and baking soda?

These leavening agents work together to help the donut holes rise and create a light, fluffy texture, with baking soda providing extra lift and browning.

Pumpkin Donut Holes Air Fryer Oven Recipe

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4.9 from 17 reviews

• Total Time: 25 minutes
• Yield: 12 1x

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Description

Irresistible pumpkin donut holes dance with autumn spices, bringing warmth to your kitchen. Crisp exterior and tender center make these air-fried treats a perfect seasonal snack you cannot resist.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 cup (100 grams) sugar
• 1/2 cup (120 milliliters) canned pumpkin puree
• 1/4 cup (60 milliliters) milk
• 1 large egg
• 2 tablespoons (30 milliliters) melted butter

Leavening and Spices:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Coating:

• 1/4 cup (50 grams) sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Blend the powdery ingredients in a spacious mixing vessel, thoroughly whisking flour, granulated sweetener, leavening agents, salt, aromatic spices to ensure uniform distribution.
2. In a separate container, whisk together pumpkin puree, dairy liquid, egg, and liquefied butter until smooth and integrated.
3. Gently fold wet components into dry mixture, stirring minimally to prevent overworking the dough, creating a soft, slightly tacky texture.
4. Delicately craft compact spheres approximately one-inch in diameter, using gentle hands to maintain consistent size and shape.
5. For air fryer preparation, activate device at 350F, positioning donut spheres with adequate spacing within cooking chamber. Circulate hot air for 8-10 minutes until exterior transforms to golden-amber and interior feels tender.
6. Alternatively, conventional oven method requires preheating to 350F. Arrange spheres on parchment-lined metallic tray, allowing balanced heat circulation. Bake 12-15 minutes until achieving rich golden coloration.
7. Construct coating by thoroughly combining granulated sugar and ground cinnamon in shallow receptacle.
8. While pastry orbs remain warm, carefully tumble each through spice-sugar mixture, ensuring complete and even coverage.

Notes

• Choose room temperature ingredients for smoother batter and consistent texture.
• Avoid overmixing the dough to prevent tough, dense donut holes.
• Adjust spices like adding ground ginger or cardamom for extra warmth and complexity.
• Make gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking blend.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (air fryer) or 15 minutes (oven)
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 123 kcal
• Sugar: 6 g
• Sodium: 110 mg
• Fat: 5 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.1 g
• Carbohydrates: 18 g
• Fiber: 1.2 g
• Protein: 3 g
• Cholesterol: 35 mg