Pumpkin Donut Holes Recipe

There’s something about the cozy fall flavors that make pumpkin donut holes irresistible. The combination of pumpkin puree, warm spices, and a sweet cinnamon sugar coating creates a treat that’s hard to beat—especially when paired with a creamy frosting dip. These little bites are perfect for enjoying alongside your morning coffee or serving up at a fall gathering. And did I mention they’re air fried, making them an easier, slightly healthier alternative to traditional fried donuts? Yep, it’s the kind of recipe you’ll want to make again and again.

For me, these pumpkin donut holes take me right back to chilly autumn weekends. Growing up, every October weekend was filled with trips to the local pumpkin patch. The highlight? Always a warm, cinnamon-sugar-coated donut straight from the fryer. I’ve since recreated that experience in my own kitchen, and while these donut holes are air-fried, they pack all the nostalgia and flavor of those crisp fall mornings. Plus, they’re fun to make—especially if you’ve got a little helper or two around to roll them in cinnamon sugar!

🍩 Why these pumpkin donut holes are a must-try

Not only are these pumpkin donut holes delicious, but they’re also incredibly easy to make with an air fryer. Unlike deep frying, there’s no worrying about hot oil splatters or complicated equipment. The pumpkin puree makes these donut holes wonderfully moist, while the pumpkin pie spice brings all the best flavors of fall together. Whether you’re a pumpkin lover or just looking for a simple treat to satisfy your sweet tooth, these donut holes hit the spot. And don’t even get me started on that optional cream cheese frosting dip—it’s dangerously good!

My pumpkin patch memories

One of my favorite childhood memories is visiting the pumpkin patch with my family. We’d pile into the car on a crisp, sunny afternoon, bundled up in cozy sweaters, and spend hours picking out the perfect pumpkins. Of course, no visit was complete without stopping by the farm’s little bakery stand, where we’d grab a bag of freshly fried pumpkin donuts dusted in cinnamon sugar. There was nothing like that first warm, sugary bite! Fast forward to now, and these pumpkin donut holes are my way of reliving those moments—without needing to leave the house. I may not be at the pumpkin patch, but the smell of pumpkin spice wafting through the kitchen brings back all those happy memories.

A little background on donut holes

Donut holes are traditionally made from the dough scraps left over when cutting out full-sized donuts, but these days, they’re often made deliberately because who doesn’t love a cute, poppable treat? Pumpkin donut holes are a seasonal twist that highlights the warm, comforting flavors of fall. And while deep-frying used to be the standard for making donut holes, air fryers have changed the game. Now, you can enjoy that crisp outer texture and fluffy center without the fuss (or extra oil).

Let’s talk ingredients: the magic behind the pumpkin donut holes

• Pumpkin puree: This is the heart of the recipe, providing moisture, flavor, and that signature pumpkin color. Make sure to use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. If you’re out of pumpkin puree, sweet potato or butternut squash puree works in a pinch.
• Pumpkin pie spice: This warm spice blend of cinnamon, nutmeg, ginger, and cloves brings the classic fall flavor to these donut holes. If you don’t have any on hand, you can make your own by combining these spices (just adjust to your taste).
• Brown sugar: It adds a rich sweetness and helps keep the donut holes moist. You could swap this for coconut sugar if you’re looking for a slightly healthier alternative.
• Buttermilk: This adds a tangy note and lightens the texture of the donut holes. If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
• Cinnamon-sugar coating: This is the finishing touch that makes these donut holes truly irresistible. If you want to change things up, try using powdered sugar or even cocoa powder instead!

Kitchen gear: what you need (and what you can totally skip)

You don’t need anything fancy to make these pumpkin donut holes, but a few key tools can make your life easier.

• Air fryer: I love using an air fryer because it crisps up the donut holes perfectly without the hassle of deep-frying. No air fryer? No worries! You can bake them in a regular oven (just see my notes below for adjustments).
• Silicone mini muffin or donut hole pan: This is great for getting that perfect round shape. If you don’t have one, a regular mini muffin pan will work just fine, though they might not be perfectly round.
• Cookie scoop: This helps portion out the batter evenly and makes the process so much easier (and cleaner). If you don’t have one, a tablespoon will do the trick.

Step-by-step: how to make the fluffiest pumpkin donut holes

1. Mix the wet ingredients: Start by melting your butter (don’t forget to save some extra for the cinnamon-sugar coating later). In a large bowl, whisk together the melted butter, brown sugar, egg, and vanilla. Once that’s combined, add in the blotted pumpkin puree and buttermilk. Blotting the pumpkin is key to removing excess moisture—it ensures your donut holes won’t be soggy!
2. Combine the dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, and pumpkin pie spice. It’s essential to whisk them together well, so everything is evenly distributed.
3. Make the batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—otherwise, your donut holes might turn out a little tough.
4. Fill the pan: Using your cookie scoop (or a tablespoon), fill your silicone or mini muffin pan with the batter. Aim for about a tablespoon of batter per donut hole. Make sure to smooth out any dribbles around the edges.
5. Air fry: Preheat your air fryer to 350°F. Once it’s hot, pop the donut holes in and cook for 6-8 minutes, or until golden brown. I like to check them around the 6-minute mark. They should feel springy to the touch when they’re done. Let them cool on a wire rack while you work on the next batch.
6. Add the cinnamon sugar coating: Once the donut holes are cool enough to handle, it’s time for the fun part! Roll each one in melted butter, then in the cinnamon-sugar mixture. I won’t judge if you sneak a couple at this point—they’re hard to resist!

Variations to try

• Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve tried this with great success—just make sure your blend contains xanthan gum to help bind the dough.
• Vegan adaptation: Use a plant-based butter and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For the buttermilk, substitute with a dairy-free milk mixed with a little vinegar.
• Baked version: Don’t have an air fryer? You can bake these in a 350°F oven for about 10-12 minutes. Keep an eye on them and use a toothpick to check for doneness.
• Seasonal twists: While pumpkin is the star here, you can easily swap it for sweet potato or even mashed bananas for a fun twist. Banana donut holes with cinnamon sugar—delicious!

How to serve (and make them look extra special!)

For a fun presentation, pile the donut holes in a rustic basket lined with parchment paper, and sprinkle extra cinnamon sugar over the top. Add a small bowl of the cream cheese frosting dip in the center for easy dipping. You can also garnish with a sprinkle of cinnamon on the frosting for a pretty touch.

beverage pairings

Pumpkin donut holes pair wonderfully with warm drinks. Try serving them alongside:

• Hot apple cider: The sweet, tangy cider complements the warm spices in the donut holes perfectly.
• Chai tea: A creamy chai with its own mix of spices is a perfect match.
• Hot chocolate: For the ultimate indulgence, serve these donut holes with a rich, creamy mug of hot cocoa. Bonus points if you top it with whipped cream and a sprinkle of cinnamon!

Storing and reheating tips

These pumpkin donut holes are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, just pop them in the air fryer for a couple of minutes, or microwave them for about 10 seconds. If they start to dry out, a quick dip in more melted butter will bring them back to life!

Scaling the recipe

If you need to double the recipe for a crowd, go right ahead—just make sure you have enough space to air fry in batches. The batter doubles easily, and I’ve found that the cooking time remains the same.

Encouragement to try

I promise, once you make these pumpkin donut holes, they’ll become a fall favorite in your home. They’re easy, packed with flavor, and so much fun to make. Whether you’re baking them for yourself or a group of friends, don’t hesitate to experiment with flavors and dips—after all, that’s the best part of cooking at home!

Frequently asked questions

Can I bake these instead of air frying?
Absolutely! Just bake them at 350°F for 10-12 minutes, checking for doneness with a toothpick.

What if I don’t have pumpkin pie spice?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves. It’s super easy!

Can I freeze the donut holes?
Yes! Freeze them in a single layer, then transfer to a zip-top bag. Reheat in the air fryer or oven when ready to eat.

What’s the best way to blot pumpkin puree?
Lay a few paper towels on a plate, spread the pumpkin over them, and top with another layer of paper towels. Press down gently to absorb excess moisture.

Can I skip the cinnamon sugar coating?
You can, but why would you want to? It’s what makes these donut holes so irresistible!

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