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Introduction

There’s something truly magical about turning simple, everyday ingredients into little bites of pure joy—especially when those bites are perfect for cozy mornings or quick snacks that kids actually want to eat. This pumpkin donut holes recipe is exactly that kind of magic: warm, soft, and just the right balance of sweet and spice. It’s the kind of recipe that started out as a little kitchen experiment, born from the desire to make breakfast a bit more exciting without spending hours rolling dough or standing over a hot stove. I wasn’t trained in some fancy culinary school; instead, I’ve learned mostly by trial and error, testing weird flavor combos and jumping on every trending recipe I could find online. Sometimes things flop spectacularly (one time, I tried adding glitter to sushi—let’s just say, not all sparkle shines in the kitchen), but every fail brings a little closer to something delicious. Food for me isn’t about perfection, but about fun and sharing moments with family and friends. So when pumpkin donut holes came into the picture, it quickly became a crowd favorite around here. What makes these donut holes so special is how approachable they are—no complicated techniques, no deep-frying needed, just a quick bake that’s easy enough for kids to help with and tastes like fall wrapped up in a cozy hug. They’re perfect for mornings when everyone’s still waking up and the last thing anyone wants is a fussy recipe that takes forever. Whether you’re looking to switch up breakfast, pack a fun snack, or just impress your crew with something a little unexpected, these pumpkin donut holes are a warm, kid-friendly way to get the day started right. They remind me that the best recipes don’t always come from fancy places or perfect moments, but from the everyday chaos of a kitchen where the goal is simply happiness—even if that means the occasional flour sneeze or sticky fingers.

why you should love this recipes :

Pumpkin donut holes are the cozy little treat you didn’t know you desperately needed until now. They’re soft, moist, and packed with warm pumpkin pie spices that instantly wrap you up in fall vibes, no matter the season. Honestly, these bite-sized delights have saved me during countless chaotic mornings — because who has time to mess with a full donut and a fork? Plus, making them in the air fryer is a game changer; less waiting, less mess, more yum. I’ll admit, the first time I tried coating them in cinnamon sugar, I might have eaten half before they even made it to the serving plate. And that cream cheese frosting dip? Danger zone. It’s like dessert and breakfast had a little lovechild. If you love pumpkin, sugar, and things that melt in your mouth, these are your new best friends.

Ingredients and measurement :

For The Pumpkin Donuts 1/4 cup butter melted, plus more for the cinnamon sugar coating 1 cup brown sugar 1 large egg 1 teaspoon vanilla 1/2 cup buttermilk 3/4 cup pumpkin puree 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons pumpkin pie spice For The Cinnamon Sugar Coating 1/2 cup butter melted 1/2 cup sugar 2 teaspoons cinnamon For The Cream Cheese Frosting Dip (Optional) 4 ounces cream cheese softened 1 cup powdered sugar 1 teaspoon vanilla extract 4-6 tablespoons milk

Preparing time

About 10 minutes to mix everything together — easy, fast, and perfect when your kitchen looks like a tornado just passed through.

Cooking time :

6-8 minutes in the air fryer per batch, or about 12-15 minutes in a regular oven. Honestly, the air fryer saved me from burning a batch once because I got distracted chasing kids around.

Instructions :

Mix wet ingredients

Combine 4 tablespoons melted butter, brown sugar, egg, and vanilla in a big bowl. Mix it up until it’s nice and smooth. Blot your pumpkin puree with paper towels to soak up any extra water — soggy batter is a no-go here. Add the pumpkin and buttermilk, give it another stir until everything’s blended.

Combine dry ingredients

Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice together in a separate bowl. No lumps allowed.

Make the batter

Add the dry ingredients to your wet pumpkin mixture. Stir gently until it’s smooth and thick but not over mixed. Patience, my friend.

Fill the pan

Spoon batter into a silicone donut hole pan, mini muffin pan, or even an egg bite pan – about a tablespoon each. I swear by a small cookie scoop here because hey, even portions save sanity. Wipe off the edges if you get drips (don’t ask me how many times I forgot).

Cook

Air fryer on 350 degrees, air fry setting, for 6-8 minutes until golden. Let them cool a little before transferring to a wire rack. If you’re going oven route: bake at 350°F for 12-15 minutes until golden and springy.

Coat with cinnamon sugar

Melt 1/2 cup butter in a small bowl. Mix 1/2 cup sugar and 2 teaspoons cinnamon in another. Dip each donut hole in the butter then roll in cinnamon sugar while still warm for max stickiness and yum.

Make the cream cheese dip (optional)

Beat 4 oz softened cream cheese with powdered sugar until silky. Add vanilla and start with 4 tbsp milk, beating until creamy. If too thick, splash in a little more milk. This dip pairs so well, it might disappear fast!

Notes :

Air fryer vs. oven

Air fryer is faster and gives a nice crust but if yours is small, you’ll do batches and it takes longer. Oven works just as well; just keep an eye so none go too dark.

Pumpkin puree moisture

Don’t skip blotting the pumpkin puree. I learned this the hard way — soggy batter means heavier donuts, not the light and fluffy wonders you want.

Don’t overmix

Mix until just combined. Overmixing makes the donuts tough, and ain’t nobody got time for that.

Storage

These are best fresh but can be stored in an airtight container for 2-3 days. I wouldn’t recommend refrigerating unless you’re dipping in the cream cheese; otherwise, they dry out quicker.

Mess alert

Cinnamon sugar coating is messy but worth every sweet crumb on your counter. Keep some paper towels close and maybe a glass of water for quick hand wipes — you’ll thank me later!

Cooking tips : Preparing the Batter

Use room temperature ingredients

Using room temperature butter, egg, and buttermilk helps everything blend smoothly without clumps. I once tossed cold buttermilk straight in and ended up with a lumpy mess — lesson learned!

Drain pumpkin puree well

Pumpkin can be wetter than you expect. Patting it dry with paper towels keeps the batter from becoming too thin, so your donut holes hold their shape nicely.

Cooking tips : Air Fryer Baking

Preheat for even cooking

Always preheat your air fryer to 350°F before adding the donut holes. I didn’t once, and the first batch came out undercooked on one side. It makes a big difference!

Don’t overcrowd the pan

Give each donut hole some breathing room so air circulates well. If you stack or cram them in, they won’t brown evenly.

Cooking tips : Oven Alternative

Baking time and temp

If you don’t have an air fryer, bake the donut holes in a preheated oven at 350°F for about 12-14 minutes. Keep an eye on them – ovens vary and sometimes mine run hot and I’ve learned to take them out a bit earlier to avoid dryness.

Using silicone pans

Silicone donut hole pans work great for easy release, but be gentle when removing the donuts so they don’t tear. Sometimes I’ve gotten impatient and broke a few, so cool them a little before popping them out.

Cooking tips : Cinnamon Sugar Coating

Apply while warm

Dip the donut holes in melted butter and cinnamon sugar while they’re still warm but cool enough to handle. That way the coating sticks perfectly and tastes so good! Trying to roll cold donut holes makes a big mess, trust me on this.

FAQ

Can I make this recipe dairy-free?

Yes! Substitute buttermilk with unsweetened almond milk plus a teaspoon of lemon juice, and use a dairy-free butter or coconut oil. It changes the texture a bit but still tastes delicious.

Can I freeze the donut holes?

Absolutely. Freeze them after baking and cooling. When you want a snack, just reheat in the air fryer for a couple of minutes and then dip in cinnamon sugar for that fresh-baked goodness.

What if I don’t have a donut hole pan?

A mini muffin pan or silicone egg bite pan works just as well. The key is to fill the cavities evenly for uniform baking.

How do I prevent donut holes from sticking?

Using a silicone pan helps a lot. If you use metal pans, lightly grease them with butter or non-stick spray. Letting them cool for a few minutes before removing also prevents breakage.

Can I skip the cream cheese dip?

Definitely. The donut holes are delicious coated in cinnamon sugar alone, but the dip adds a nice velvety touch if you’re feeling fancy or have extra time. Print

Conclusion

These pumpkin donuts really capture that cozy fall feeling in every bite. The soft, spiced pumpkin batter paired with the warm cinnamon sugar coating makes for a treat that’s hard to put down—especially when dunked in that creamy, dreamy cream cheese frosting dip. I love how easy it is to whip these up in the air fryer; it’s such a game changer when you want fresh donuts without the grease splatter or long wait. Honestly, sometimes I’ve rushed it a bit and the batter was a tad too wet or the donuts stuck slightly, but hey, that’s part of the fun and makes the kitchen memories richer, right? Whether you’re serving these for breakfast with coffee or as a weekend snack, they bring warmth and a little festive spirit to any moment. You’ll want to keep this recipe handy all pumpkin season long—and then some!

Suggestions of another similar recipes

Spiced Apple Fritters

These fritters combine tender bits of apple with a cinnamon-sugar crunch, perfect for an autumn snack that’s just as cozy but with a fruity twist.

Maple Glazed Sweet Potato Donuts

Using sweet potato puree instead of pumpkin, these have a natural sweetness that pairs beautifully with a sticky maple glaze—great for those who love a little extra drizzle.

Chai-Spiced Muffins

If you’re into warm spices, these muffins blend chai seasonings into a moist batter that’s perfect for breakfast or teatime when you want something comforting yet different.

Pumpkin Chocolate Chip Loaf

For a loaf that’s easy to slice and share, this recipe highlights pumpkin puree with bursts of melty chocolate chips—no fuss, just pure cozy goodness.

Cinnamon Sugar Pretzel Bites

Not donuts, but these soft pretzel bites tossed in cinnamon sugar offer a chewy alternative with the same sweet spice kick—ideal for dipping into cream cheese frosting too!