Air Fryer Pumpkin Donuts – Cozy Fall Flavor With Less Oil
These air fryer pumpkin donuts bring warm fall spices and soft, fluffy texture with a crisp, golden exterior. They’re quick to make, easy to glaze, and perfect for when you want a treat without deep-frying. The batter comes together in one bowl, and the air fryer handles the rest in minutes.
You’ll get that classic pumpkin spice vibe with far less mess. Pair them with coffee, share with friends, and enjoy a bakery-style donut at home.
Air Fryer Pumpkin Donuts - Cozy Fall Flavor With Less Oil
Ingredients
- All-purpose flour – the base for structure
- Granulated sugar – sweetness and light texture
- Light brown sugar – adds moisture and a caramel note
- Baking powder – lift and fluff
- Baking soda – reacts with buttermilk for extra rise
- Kosher salt – balances flavor
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves (or allspice as a swap)
- Pumpkin puree (not pumpkin pie filling)
- Egg
- Buttermilk (or milk + 1 tsp vinegar as a substitute)
- Neutral oil (like canola or avocado) or melted butter
- Vanilla extract
- For coating or glaze: Cinnamon sugar (1/2 cup sugar + 1 tsp cinnamon)
- Or vanilla glaze (1 cup powdered sugar + 2–3 tbsp milk + 1/2 tsp vanilla)
- Cooking spray (for the air fryer basket)
Instructions
- Preheat the air fryer. Set it to 350°F (175°C) for 3–5 minutes. Lightly spray the basket with cooking spray to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk 2 cups flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and a pinch of cloves.
- Combine wet ingredients. In a separate bowl, whisk 1 cup pumpkin puree, 1 egg, 1/2 cup buttermilk, 1/4 cup neutral oil (or melted butter), and 1 tsp vanilla until smooth.
- Make the batter. Pour wet ingredients into the dry. Stir gently until just combined. The batter should be thick, like muffin batter. Do not overmix.
- Shape the donuts. Transfer batter to a piping bag or a zip-top bag with the corner snipped. Pipe rings onto small parchment squares, or use silicone donut molds if you have them. Aim for 1/2–3/4 inch thick rings.
- Air fry. Place donuts (on parchment or in molds) in a single layer. Air fry at 350°F for 6–8 minutes, until puffed and lightly browned. A toothpick should come out clean.
- Cool slightly. Let donuts rest 2–3 minutes before handling. This helps them set and prevents breaking.
- Coat or glaze. For cinnamon sugar: Brush warm donuts with a little melted butter and roll in cinnamon sugar.
- For glaze: Whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts, let excess drip, and set on a rack.
- Repeat. Continue with remaining batter, working in batches to avoid crowding the basket.
Why This Recipe Works
This recipe uses pumpkin puree for moisture and tenderness, so the donuts stay soft without heavy oil. A blend of cinnamon, nutmeg, ginger, and cloves gives that classic pumpkin spice flavor without overpowering sweetness.
The air fryer circulates hot air to create a light, crisp exterior that mimics fried donuts. Buttermilk and an egg help the donuts rise and stay tender, while a touch of brown sugar adds depth. The simple cinnamon sugar or vanilla glaze finishes it off with just the right sweetness.
What You’ll Need
- All-purpose flour – the base for structure
- Granulated sugar – sweetness and light texture
- Light brown sugar – adds moisture and a caramel note
- Baking powder – lift and fluff
- Baking soda – reacts with buttermilk for extra rise
- Kosher salt – balances flavor
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves (or allspice as a swap)
- Pumpkin puree (not pumpkin pie filling)
- Egg
- Buttermilk (or milk + 1 tsp vinegar as a substitute)
- Neutral oil (like canola or avocado) or melted butter
- Vanilla extract
- For coating or glaze:
- Cinnamon sugar (1/2 cup sugar + 1 tsp cinnamon)
- Or vanilla glaze (1 cup powdered sugar + 2–3 tbsp milk + 1/2 tsp vanilla)
- Cooking spray (for the air fryer basket)
Instructions
- Preheat the air fryer. Set it to 350°F (175°C) for 3–5 minutes. Lightly spray the basket with cooking spray to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk 2 cups flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and a pinch of cloves.
- Combine wet ingredients. In a separate bowl, whisk 1 cup pumpkin puree, 1 egg, 1/2 cup buttermilk, 1/4 cup neutral oil (or melted butter), and 1 tsp vanilla until smooth.
- Make the batter. Pour wet ingredients into the dry.
Stir gently until just combined. The batter should be thick, like muffin batter. Do not overmix.
- Shape the donuts. Transfer batter to a piping bag or a zip-top bag with the corner snipped. Pipe rings onto small parchment squares, or use silicone donut molds if you have them.
Aim for 1/2–3/4 inch thick rings.
- Air fry. Place donuts (on parchment or in molds) in a single layer. Air fry at 350°F for 6–8 minutes, until puffed and lightly browned. A toothpick should come out clean.
- Cool slightly. Let donuts rest 2–3 minutes before handling.
This helps them set and prevents breaking.
- Coat or glaze.
- For cinnamon sugar: Brush warm donuts with a little melted butter and roll in cinnamon sugar.
- For glaze: Whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts, let excess drip, and set on a rack.
- Repeat. Continue with remaining batter, working in batches to avoid crowding the basket.
How to Store
These donuts are best the day they’re made. If you have leftovers, store unglazed donuts in an airtight container at room temperature for up to 2 days.
Glazed donuts keep best in a single layer to avoid sticking. For longer storage, freeze unglazed donuts for up to 2 months; thaw at room temp and rewarm in the air fryer at 300°F for 2–3 minutes before glazing.
Health Benefits
- Less oil: Air frying cuts down on added fat compared to deep-frying, while still giving a crisp bite.
- Pumpkin power: Pumpkin is rich in vitamin A (beta-carotene), fiber, and potassium, which support eye health and digestion.
- Manageable sweetness: Using a mix of granulated and brown sugar keeps the sweetness balanced without going overboard.
- Customizable: You can reduce sugar slightly or swap in some whole wheat pastry flour for extra fiber without losing tenderness.
What Not to Do
- Don’t use pumpkin pie filling. It’s pre-sweetened and spiced, which throws off the balance and texture.
- Don’t overmix the batter. Overworking it makes tough donuts. Stir until just combined.
- Don’t crowd the air fryer. Overlapping donuts block airflow and lead to uneven cooking.
- Don’t skip preheating. A hot, preheated basket helps the donuts rise and brown properly.
- Don’t glaze when too hot. Glaze will slide off.
Let them cool a couple of minutes first.
Variations You Can Try
- Maple glaze: Swap milk for maple syrup and add a pinch of salt.
- Cream cheese drizzle: Beat 3 oz softened cream cheese with 1 cup powdered sugar and 2–3 tbsp milk; drizzle over cooled donuts.
- Chocolate-dipped: Melt dark chocolate with a touch of coconut oil and dip the tops. Finish with chopped pecans.
- Chai spice: Replace pumpkin spice with a chai blend (cinnamon, cardamom, ginger, cloves, black pepper).
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1 extra tablespoon milk if needed.
- Dairy-free: Use almond or oat milk with 1 tsp vinegar and swap butter with coconut oil.
- Bite-size donut holes: Pipe small mounds instead of rings and air fry 5–6 minutes.
FAQ
Can I bake these in the oven instead of using an air fryer?
Yes. Pipe into a greased donut pan and bake at 350°F (175°C) for 10–12 minutes, or until a toothpick comes out clean.
They’ll be slightly less crisp but still delicious.
My batter is too thick to pipe. What should I do?
Add 1–2 teaspoons of milk at a time and stir gently until it loosens to a thick, pipeable consistency. Avoid thinning too much or the donuts may spread.
Do I need donut molds?
No.
You can pipe rings onto parchment squares and transfer them to the basket. Silicone molds make uniform shapes, but they’re optional.
How do I prevent sticking in the air fryer?
Lightly spray the basket or parchment with oil. Avoid aerosol sprays that can damage some baskets; use a refillable oil mister if possible.
Can I make the batter ahead?
It’s best fresh, but you can mix it up to 12 hours ahead and refrigerate.
Bring to room temperature for 10–15 minutes, then pipe and air fry. Note that the leavening power may reduce slightly over time.
What if I don’t have all the spices?
Use 2–3 teaspoons of pumpkin pie spice in place of the individual spices. It’s a convenient swap that keeps the flavor profile right on track.
Why did my donuts come out dense?
Common causes are overmixing, expired baking powder/soda, or a cold, un-preheated air fryer.
Measure flour correctly (spoon and level) and avoid packing it.
Can I reduce the sugar?
Yes, you can cut total sugar by about 2–3 tablespoons without affecting texture much. Keep in mind the glaze or coating adds sweetness too.
How do I reheat leftovers?
Air fry at 300°F for 2–3 minutes to refresh the exterior. If glazed, reheat in short bursts and avoid high heat to prevent the glaze from melting away.
Wrapping Up
Air fryer pumpkin donuts deliver cozy, spiced flavor with a crisp bite and a soft center—no deep fryer needed.
The batter is simple, the cook time is short, and the results are bakery-worthy. Keep a batch of pumpkin puree on hand, and you’re never far from a warm, fall-inspired treat. Customize the topping, brew your favorite coffee, and enjoy a homemade donut that feels special any day of the week.
