I don’t know about you, but as soon as fall rolls around, I’m all about pumpkin spice everything. And what better way to enjoy the cozy flavors of the season than with some homemade Pumpkin Donut Holes? They’re soft, warmly spiced, and coated in a buttery cinnamon-sugar blend that melts in your mouth. The best part? These little gems are air-fried, which means you get all the indulgence of a donut with a little less guilt. Plus, I’ve got a rich cream cheese frosting dip to take them over the top if you’re feeling extra indulgent.

A little personal connection to these pumpkin donut holes

The first time I made these, it was for a fall gathering with some friends. I wanted something bite-sized and fun, but also quick to whip up since I tend to be that person who’s running around last minute. I remember being in the kitchen with cinnamon-sugar-covered fingers, my house smelling like a dream, and my friends sneaking bites before the donuts were even cooled down. Every time I make these now, it brings me back to that cozy evening where we sat around with cups of hot cider and warm donuts, laughing and chatting as the sun set. There’s something so comforting about sharing these little treats—like you’re handing someone a bite of autumn itself.

Why these pumpkin donut holes will become your go-to fall treat

There are so many reasons why this recipe is a winner. First, let’s talk about how easy it is to make. The batter comes together in minutes, and the air fryer does most of the heavy lifting. If you’ve never made donuts in an air fryer before, you’re in for a treat (pun intended). They come out perfectly golden without the hassle of deep-frying, and the result is a light and fluffy inside with a slightly crisp outside.

What really takes these to the next level, though, is that cinnamon-sugar coating. After they’ve cooled, you roll them in melted butter (yes, more butter) and then in a sweet cinnamon-sugar mix. If you want to go all out, serve them with a luscious cream cheese frosting dip. It’s optional, but let’s be real—when has a dip ever hurt?

The origin story of donut holes (and where pumpkin comes into play)

So, donut holes—what’s the deal? Donut holes came about as a clever way to use the dough left behind when the center of a traditional donut was cut out. Instead of wasting those pieces, bakers fried them up, and voila! A bite-sized treat was born. Fast forward to today, and you’ll find endless variations of these little bites, but pumpkin donut holes are one of my personal fall favorites.

Pumpkin spice wasn’t always the powerhouse it is now, though. In the U.S., it gained popularity when people started incorporating warm spices into pumpkin pie recipes. By the 21st century, it had morphed into a fall phenomenon, and now you can’t walk through a grocery store in September without seeing pumpkin spice everything.

Let’s talk ingredients: the essentials that make these donut holes amazing

Pumpkin puree: This is the star of the show. It adds moisture and gives the donut holes that irresistible fall flavor. If you don’t have canned pumpkin, you could swap in mashed sweet potato or even pureed butternut squash, but trust me—pumpkin is the way to go here.
Brown sugar: Brown sugar adds richness and a touch of caramel-like sweetness. You could use white sugar in a pinch, but the brown sugar makes these donut holes extra cozy.
Buttermilk: It helps to keep the donut holes tender and light. If you’re out of buttermilk, just add a tablespoon of vinegar or lemon juice to regular milk and let it sit for a few minutes—it’ll work just as well.
Pumpkin pie spice: This blend of cinnamon, ginger, nutmeg, and cloves is essential for giving the donut holes their warm, seasonal flavor. If you don’t have any on hand, you can make your own by mixing those spices together.
Butter: Melted butter is used in both the batter and the cinnamon-sugar coating. It adds richness and flavor, making these donut holes practically melt in your mouth.

Kitchen gear: what you’ll need (and what you can improvise with)

To make these little guys, you’ll need a few basic kitchen tools:

Air fryer: This is what I use to get that perfectly golden, slightly crisp outside without the hassle of deep-frying. If you don’t have an air fryer, you can definitely use your oven (just bake at 350°F for about 10-12 minutes).
Donut hole pan: A silicone donut hole pan or mini muffin pan works best for shaping the donut holes. If you don’t have one, a mini muffin tin will work just fine.
Small cookie scoop: I love using a small cookie scoop to portion out the batter. It makes the process less messy and ensures each donut hole is the same size, so they cook evenly.

Step-by-step: how to make pumpkin donut holes (with some tips!)

Mix the wet ingredients: Start by melting 4 tablespoons of butter. In a large bowl, whisk together the butter, brown sugar, egg, and vanilla. You’ll want it all to be smooth and creamy. Then, grab your pumpkin puree. Here’s a little tip: blot the pumpkin with paper towels to remove some of the excess moisture. It seems fussy, but trust me—it’ll make a difference in the texture of the donuts. Add the buttermilk and pumpkin puree to the bowl and mix until smooth.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Once it’s all combined, gradually mix the dry ingredients into the wet ingredients until you have a thick batter. It might be tempting to over-mix, but just stir until everything is combined—that way, your donuts stay tender and light.
Fill your pan: Using a small cookie scoop or a tablespoon, fill each cavity of your donut hole pan about ¾ of the way full. Try not to overfill them, or you’ll end up with more of a muffin situation.
Air fry: Preheat your air fryer to 350°F on the air fry setting. Bake the donut holes for about 6-8 minutes. You’ll know they’re done when they turn golden brown and spring back lightly when touched. Be sure to work in batches if you’re making a lot of donut holes, and don’t overcrowd the air fryer.
Cinnamon-sugar magic: Once the donut holes have cooled a bit, it’s time to coat them. Dip each one in melted butter (yes, more butter!), then roll them in a cinnamon-sugar mixture until fully coated.
Optional: make the cream cheese dip: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add in the vanilla extract and a few tablespoons of milk to thin it out. If you like your dip thicker, stick with 4 tablespoons, but if you want it creamier, add a little more milk. This dip is completely optional, but I highly recommend it—it’s the perfect tangy-sweet complement to the cinnamon-sugar donuts.

Variations and fun twists to try

These pumpkin donut holes are pretty amazing as-is, but you can definitely put your own spin on them. Here are a few ideas:

Gluten-free: Just swap out the regular flour for a 1-to-1 gluten-free flour blend. I’ve tried it, and the texture stays surprisingly fluffy.
Vegan: You can easily make these vegan by using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and substituting the butter with a plant-based alternative. Use almond milk with a splash of vinegar instead of buttermilk.
Chocolate chip pumpkin donut holes: Add mini chocolate chips to the batter for a sweet twist.
Spiced maple glaze: Skip the cinnamon-sugar coating and dip the donut holes in a maple glaze made with powdered sugar, maple syrup, and a pinch of cinnamon.

Serving suggestions: perfect for a cozy gathering

When it comes to serving these donut holes, I love to pile them up on a big plate and let people help themselves. If you’re having guests over, place a bowl of the cream cheese frosting dip in the middle for a fun, interactive dessert. They’re perfect alongside a warm drink—think spiced cider, hot chocolate, or even a pumpkin spice latte (because why not?).

Drink pairings: what to sip with your pumpkin donut holes

Spiced cider: Warm, sweet, and slightly tart—it’s a classic pairing with pumpkin donuts.
Chai tea: The warm spices in chai pair beautifully with the pumpkin pie spice in the donuts.
Hot chocolate: For the ultimate indulgence, pair these with a creamy hot chocolate.

Storage and reheating tips

If you happen to have leftovers (though I doubt you will), store them in an airtight container at room temperature for up to two days. To reheat, pop them in the microwave for about 10-15 seconds, or rewarm them in the air fryer for a minute or two to bring back that fresh-from-the-fryer texture. Just avoid reheating them too much—they’re best enjoyed warm, not hot.

Scaling the recipe for a crowd

This recipe makes about 24 donut holes, but you can easily double or triple it if you’re hosting a larger gathering. Just be mindful of the air fryer—since you’ll likely be baking in batches, the cooking time may stretch out. If you’re using an oven, you can bake multiple trays at once, which will save you some time.

Potential issues (and how to avoid them)

Overmixing the batter: This can make your donuts dense instead of fluffy. Just mix until everything is combined, and no more!
Overcooking in the air fryer: Keep a close eye on the donuts during the last minute or two of cooking. They can go from golden to dry fairly quickly.

Wrap-up: Time to enjoy the flavors of fall

I hope you’re feeling inspired to whip up a batch of these pumpkin donut holes! They’re the perfect bite-sized treat to enjoy on a crisp fall day, and they’ll make your kitchen smell amazing. Whether you’re serving them for a cozy family breakfast or bringing them to a party, these little guys are sure to be a hit. And don’t be afraid to put your own spin on them—experiment with glazes, fillings, or dips until you find your perfect fall flavor combination. Happy baking!

FAQs

Can I bake these donut holes instead of air frying? Absolutely! Just bake them at 350°F for about 10-12 minutes, or until they’re golden and a toothpick inserted comes out clean.
Can I make these ahead of time? Yes! They stay fresh for a day or two, and you can reheat them gently before serving.
Do I need a donut hole pan? While a donut hole pan is ideal, a mini muffin tin works just fine. They’ll still taste amazing!
Can I freeze these? Yes, you can freeze the baked (but not coated) donut holes. Just thaw and reheat before rolling in butter and cinnamon sugar.
How do I make them gluten-free? Simply swap out the regular flour for a 1-to-1 gluten-free flour blend.

Pumpkin Donut Holes Recipe