Go Back
Air fryer Pumpkin Spice Donut Holes with a bite out of one
Print Recipe
4.8 from 5 votes

Air Fryer Pumpkin Spice Donut Holes

Skip the frying and make these Pumpkin Spice Donut Holes in the air fryer. Made with real pumpkin and coated with a pumpkin spice glaze; perfect breakfast treat for the Fall season.

Equipment

  • Air Fryer

Ingredients

For the Donut Holes:

  • 2 1/4 cups Flour
  • 3 tbsp Dixie Crystals sugar
  • 4 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 4 tbsp Cabot Creamery unsalted butter, melted and cooled slightly
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk

For the glaze:

  • 2 cups Dixie Crystals Powdered sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions

To make the donut holes:

  • Line the basket of your air fryer with a piece of parchment paper. I first tried nonstick spray and that was a fail - the parchment paper worked like a charm.
  • In a large bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. Whisk together.
  • In a small bowl, combine the egg, melted butter, pumpkin, and milk, whisk until combined.
  • Using a wooden spoon add the wet ingredients to the dry and blend until just combined.
  • If the dough is too sticky to roll into 1 inch balls, add a little flour to the batter - don't add more than 1/4 cup total. I also found it easier to dust my hands with flour while rolling the balls.
  • Place donut balls into basket of air fryer - make sure you don't crowd them. I was able to get five easily into mine.
  • Set the air fryer to 350 degrees for about 7-9 minutes. Checking and shaking the donout holes halfway through. Remove from basket when done and let cool completely on wire rack before glazing.

To make the glaze:

  • Combine the powdered sugar with the pumpkin pie spice and whisk gently. Add the milk and vanilla. Whisk together until the glaze is smooth. It will be runny - this is perfect.
  • Dip each donut hole into the glaze rolling so that all sides are covered with the glaze. Set on wire rack so the glaze can dry and harden before eating.