Air Fryer Pumpkin Donuts
These air fryer pumpkin donuts are a quick and cozy fall treat that combines tender texture with warm pumpkin spice, perfect for breakfast or dessert.
Ingredients
Donut Base
- 1 cup Canned pumpkin puree Not pumpkin pie filling; fresh pumpkin can be used if drained.
- 1 Egg Substitute with flax egg for vegan version.
- 1/4 cup Neutral oil or melted butter Oil keeps donuts moist; butter adds flavor.
- 1/4 cup Milk (dairy or plant) Adjust for thick but pipeable batter.
- 1 tsp alcohol-free vanilla extract Adds flavor.
Dry Ingredients
- 1 1/2 cups All-purpose flour Can substitute with a gluten-free flour blend.
- 1/2 cup Granulated sugar Brown sugar can be used for deeper flavor.
- 2 tsp Baking powder Leavening for lightness.
- 1 tsp Pumpkin pie spice Or make your own with cinnamon, nutmeg, ginger, and cloves.
- 1/4 tsp Salt Enhances flavor.
Instructions
Preparation
- Preheat the air fryer to 325–350°F (160–175°C) and lightly grease silicone donut molds or the basket.
- In a bowl, whisk together pumpkin puree, egg, oil (or melted butter), milk, and vanilla until smooth.
- In another bowl, mix flour, sugar, baking powder, pumpkin pie spice, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. The batter should be thick but spoonable, add a splash of milk if too stiff.
- Spoon or pipe the batter into donut mold cavities about 3/4 full, smoothing the tops.
Cooking
- Air-fry the donuts for 4–6 minutes, checking at 4 minutes. The donuts are done when the tops spring back and a toothpick comes out clean.
- Transfer the cooked donuts to a cooling rack for 5–10 minutes before glazing.
Glazing
- Dip warm donuts into a powdered sugar glaze or dust with cinnamon sugar. Allow the glaze to set for a few minutes before serving.
Notes
These donuts are best served fresh but can be stored in an airtight container at room temperature for up to 24 hours.