Pumpkin Donut Holes Recipe

There’s something about fall that makes everything taste better with a bit of pumpkin. And when it comes in the form of soft, fluffy donut holes? Well, that’s pure bliss. These Pumpkin Donut Holes are the perfect treat to welcome the cooler weather, cozy up with a hot drink, and indulge in the comforting flavors of the season. Plus, they’re air-fried, which means they’re a little lighter than their deep-fried cousins but still just as delicious. Let’s dive in, shall we?

this RECIPE

Why these pumpkin donut holes will be your new fall favorite

If you’re a fan of pumpkin pie, cinnamon-sugar anything, or just sweet little treats you can pop into your mouth, these donut holes are for you. They have all the flavors of fall wrapped into one delightful bite—pumpkin puree, warm spices, and a buttery cinnamon sugar coating. You don’t need any fancy equipment either—just an air fryer and a silicone mini-muffin or donut hole pan. And the best part? You can make them in under 30 minutes. It’s practically a guilt-free dessert because they’re baked (or air-fried), not deep-fried.

The time I became a pumpkin dessert convert

I’ve always liked pumpkin, but I wasn’t obsessed with it the way some people are. You know, the people who start drinking pumpkin spice lattes in August? That wasn’t me. But last year, a friend made these pumpkin donut holes for a fall brunch, and everything changed. The donut holes were soft and warm, with just the right amount of spice. But it was that buttery cinnamon-sugar coating that really won me over. I remember biting into one, feeling the sugar crunch, and the inside was so moist and full of flavor. I asked for the recipe right then and there. Now, I make them any chance I get, and I might have even become one of those pumpkin-obsessed people (don’t judge!).

The humble history of donut holes (with a pumpkin twist!)

Donut holes have an interesting backstory. Traditionally, they were just the little pieces of dough cut out from the center of full-sized donuts. Some clever baker decided not to waste them and deep-fried those little dough balls instead. Over time, donut holes became a standalone treat. Now, we even make them with special pans—no cutting required! Adding pumpkin to the mix gives these donut holes a fun seasonal twist, making them perfect for fall. Pumpkin pie spice is a relatively modern invention (think post-World War II), but it’s made this time of year even more delicious!

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that!”

• Pumpkin puree: This is the star ingredient. It adds moisture and a slight earthiness to the donut holes. If you don’t have pumpkin puree, you could substitute sweet potato puree or even mashed bananas, but the flavor will be a bit different.
• Brown sugar: Brown sugar adds a deeper, richer sweetness than regular white sugar. I’ve used white sugar in a pinch, but it doesn’t have the same molasses-like warmth.
• Pumpkin pie spice: This is where the real fall flavors come in—cinnamon, nutmeg, cloves, and ginger all mixed together. If you don’t have pumpkin pie spice on hand, just mix those individual spices.
• Buttermilk: Buttermilk helps keep the donuts soft and fluffy. If you don’t have any, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes. Works like a charm!
• Butter: A good amount of butter makes these donut holes rich. It’s used both in the dough and the coating, so don’t skip it. For a dairy-free version, you can use melted coconut oil.

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

• Air fryer: The air fryer is key to making these donut holes perfectly crispy on the outside but soft and tender on the inside. It’s like baking but with a bit of that fried texture. No air fryer? No worries—you can bake them in the oven at 350°F for 10-12 minutes.
• Silicone donut hole pan: If you don’t have one of these, don’t fret! A mini muffin tin works just fine. You’ll get round-ish little bites that taste just as good.
• Mixing bowls: One for wet ingredients, one for dry. Simple as that.
• Wire rack: This is essential for letting your donut holes cool without getting soggy on the bottom.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Start with the wet ingredients: In a large bowl, combine the melted butter, brown sugar, egg, and vanilla. Mix well until everything’s smooth and creamy. Blot your pumpkin puree with a paper towel to remove any excess moisture—this keeps the donut holes from becoming too dense. Add the pumpkin puree and buttermilk, and mix until smooth.
2. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This step helps evenly distribute the leavening agents (baking powder and soda) and spices, so you don’t get any clumps of spice later.
3. Combine everything: Pour the dry ingredients into the wet and mix until you have a thick batter. Be careful not to overmix, though, or your donut holes will turn out tough instead of light and airy. I learned this the hard way the first time I made these. Less mixing is more!
4. Scoop the batter: Use a small cookie scoop (or just a spoon) to fill your donut hole or mini muffin pan. Try not to overfill—it should be about ¾ full for the perfect size.
5. Bake or air-fry: If you’re using an air fryer, preheat it to 350°F and bake the donut holes for 6-8 minutes, until golden brown. If you’re using the oven, bake for 10-12 minutes at the same temperature. Check them with a toothpick to make sure they’re done in the middle.
6. Cinnamon sugar coating: Once your donut holes have cooled a bit, roll them in melted butter and then in the cinnamon-sugar mix. It’s messy but totally worth it.
7. Optional dip: If you’re feeling extra indulgent, whip up the cream cheese dip. Just beat the softened cream cheese and powdered sugar, add vanilla, and thin it out with a bit of milk. You want it smooth but not too runny—perfect for dipping.

Experimenting with variations (because why not?)

These pumpkin donut holes are pretty darn perfect as they are, but there’s always room for a twist. Here are some variations I’ve tried:

• Gluten-free: I’ve made these with a 1:1 gluten-free flour blend, and they turned out great! The texture was slightly more dense but still delicious.
• Vegan: You can make these vegan by swapping out the butter for coconut oil, the buttermilk for almond milk + a bit of lemon juice, and the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Spicy twist: If you love a bit of heat, add a pinch of cayenne to the cinnamon-sugar mixture. It sounds weird, but the spicy-sweet combo is so good!
• Apple cider version: Instead of pumpkin puree, try using apple sauce and apple pie spice. Perfect for apple lovers.
• Chocolate-dipped: After coating them in cinnamon sugar, dip one side in melted chocolate for a decadent twist. You won’t regret it.

How to serve and present these beauties

For the ultimate fall vibe, serve these pumpkin donut holes on a rustic wooden platter or in a cute bowl lined with parchment paper. You can sprinkle a little extra cinnamon sugar on top for effect, and if you made the cream cheese dip, pour it into a small bowl alongside the donuts. These are perfect for a cozy brunch or a fall-themed dessert table. Add a few mini pumpkins and candles for that Instagram-worthy look!

drink pairings: cozy vibes only

• Spiced chai tea: The warm spices in the chai are a natural complement to the pumpkin and cinnamon flavors in the donut holes.
• Pumpkin spice latte: If you’re really leaning into the pumpkin theme, why not pair these donut holes with a homemade pumpkin spice latte? The flavors match perfectly.
• Hot apple cider: The sweet-tartness of apple cider pairs beautifully with the rich, sweet flavors of the donuts. Plus, it’s just a fall classic.
• Milk: Sometimes, simplicity wins. A cold glass of milk alongside warm donut holes is just perfect.

Storing and reheating (for those rare leftovers)

If you somehow have leftover donut holes (I never do), you can store them in an airtight container at room temperature for up to two days. For longer storage, pop them in the fridge, where they’ll last up to a week. To reheat, I recommend a quick zap in the microwave for about 10-15 seconds. You can also reheat them in the air fryer at 300°F for 2-3 minutes to revive that fresh-out-of-the-fryer texture. If they’ve lost some of their cinnamon sugar coating, feel free to re-roll them before serving.

Scaling the recipe: for a crowd or a cozy snack

If you’re hosting a party or just want more to share, this recipe is easily doubled. The air fryer might take a little longer since you’ll be working in batches, but it’s totally doable. On the other hand, if you’re just making a small batch for yourself, halve the ingredients, and you’ll still end up with about 10-12 donut holes—perfect for a quick treat. One thing I’ve noticed: the more batches you air-fry, the faster they tend to cook, so keep an eye on the later batches!

FAQs

1. Can I bake these in the oven instead of the air fryer?
Yes! Bake them at 350°F for about 10-12 minutes, or until a toothpick inserted in the center comes out clean.

2. Can I make these ahead of time?
Absolutely. You can make them a day in advance and store them in an airtight container. Just roll them in the cinnamon-sugar coating right before serving.

3. Can I freeze the donut holes?
Yes! After baking (but before coating), let the donut holes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When ready to eat, reheat in the oven or air fryer and roll in cinnamon sugar.

4. What can I use instead of pumpkin puree?
Sweet potato or butternut squash puree works well as a substitute, though the flavor will be slightly different. You could also try applesauce for an apple-flavored version.

5. Can I make the cream cheese dip dairy-free?
Yes, just use a dairy-free cream cheese and almond milk instead of regular milk. The taste is pretty similar!

Now, go grab some pumpkin and get baking! You’re going to love these donut holes—guaranteed.

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