Air Fryer Pumpkin Donut (Printer-Friendly)
Crisp outside, tender air-fried pumpkin bites coated in cinnamon sugar for a cozy autumn treat.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/3 cups all-purpose flour (unbleached preferred)
02 -
1/3 cup dark brown sugar, packed
03 -
1 teaspoon baking powder
04 -
1 teaspoon pumpkin pie spice (blend of cinnamon, ginger, nutmeg, cloves)
05 -
1/4 teaspoon kosher salt
→ Wet Ingredients
06 -
1/2 cup pumpkin puree (not pie filling)
07 -
1 large egg, fresh
08 -
1/3 cup whole milk (or unsweetened almond milk for dairy-free option)
09 -
1 teaspoon pure vanilla extract
10 -
2 tablespoons unsalted butter, melted (or coconut oil as dairy-free substitute)
→ Coating
11 -
1/4 cup granulated sugar
12 -
2 teaspoons ground cinnamon
13 -
Additional melted butter for brushing
# Steps to Make This:
01 -
Whisk together all-purpose flour, dark brown sugar, baking powder, pumpkin pie spice, and kosher salt in a medium bowl until evenly distributed.
02 -
In a separate bowl, stir pumpkin puree, egg, whole milk, vanilla extract, and melted butter until smooth and fully incorporated.
03 -
Fold the dry ingredients into the wet mixture gently with a spatula, mixing only until no dry streaks remain to maintain tender texture.
04 -
Scoop batter into small, even portions using a spoon or small cookie scoop, placing them onto a parchment-lined or lightly greased baking sheet.
05 -
Preheat air fryer to 360°F. Arrange donut holes in a single layer without overcrowding and cook for 8 to 10 minutes until golden brown and puffed.
06 -
Brush each hot donut hole with melted butter, then evenly roll in a mixture of granulated sugar and ground cinnamon for a sweet, crisp exterior.
# Additional Notes:
01 -
For uniform size, use a small cookie scoop dipped in water between scoops. Do not overcrowd the air fryer basket to ensure even crisping. Roll donut holes in cinnamon sugar while warm for optimal coating adherence.