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Deliciously crisp on the outside and soft on the inside, these pumpkin spice donut holes are a quick and easy fall treat perfect for any occasion. Made with warm spices and cooked to golden perfection in the air fryer, they bring cozy seasonal flavors to your table in under 20 minutes.
Ingredients
Main ingredients
- 1.5 cups all-purpose flour baking base for donut holes
- 2 teaspoons baking powder to ensure fluffiness
- 2 teaspoons pumpkin pie spice for cozy fall flavor
- 0.25 teaspoon kosher salt balances sweetness
- 0.5 cup packed coconut sugar adds gentle caramel-like sweetness
- 1 large egg binder
- 1 teaspoon vanilla bean paste or vanilla extract adds warm vanilla twist
- 0.25 cup almond milk or any nondairy milk wets ingredients
- 0.25 cup pumpkin puree makes dough soft and tasty
Instructions
Instructions
- Start by preheating your air fryer to 350 degrees Fahrenheit to get the basket ready for crisping the donut holes.
- Whisk together all the dry ingredients: flour, baking powder, pumpkin pie spice, kosher salt, and coconut sugar in a big bowl.
- In a separate bowl, beat the egg smooth with vanilla and almond milk, then add the pumpkin puree and stir until no lumps remain.
- Pour the wet mixture into the dry ingredients and stir just until combined; avoid overmixing to keep donut holes tender.
- Lightly grease your hands, scoop the dough, and roll it into 1-inch balls.
- Place the dough balls in a single layer in the air fryer basket, making sure they are not touching for even crisping.
- Cook at 350 degrees Fahrenheit for 8 to 10 minutes until golden brown, and test doneness with a toothpick that should come out clean.
- Let the donut holes cool slightly before serving to avoid burning your tongue.
Notes
Store donut holes in an airtight container at room temperature for up to two days, refrigerate for longer storage, and reheat in the air fryer for crispiness.