20-Minute Air Fryer Pumpkin Donuts – Irresistible Fall Bliss

If you’ve never tried making donuts in your air fryer, you’re missing out on one of the easiest ways to enjoy warm, pumpkin-spiced goodness without the mess of deep frying. I discovered this trick last fall when craving bakery-style pumpkin donuts but didn’t want to deal with gallons of oil. My air fryer pumpkin donuts turned out so perfectly tender inside with just the right crispness outside that my family gobbled them up before they could even cool properly! Now the scent of cinnamon and nutmeg wafting from my kitchen signals the start of autumn more reliably than any calendar. These pumpkin donuts capture all the cozy flavors of the season in bite-sized delights that come together in about 20 minutes flat. The best part? Your house will smell amazing while they cook!

Why You’ll Love These Air Fryer Pumpkin Donuts

These pumpkin donuts will become your new fall obsession, and here’s why:

• No deep-fry mess – Skip the vat of bubbling oil! The air fryer gives you that perfect donut texture without the grease splatters or that lingering fried-food smell in your kitchen for days.
• Ready in 20 minutes flat – From bowl to plate faster than you could drive to the donut shop. I love whipping up a batch when unexpected guests drop by for coffee.
• All the flavor, less guilt – With about half the calories of traditional fried donuts and real pumpkin adding nutrients, you can enjoy that seasonal spice flavor more often.
• That amazing pumpkin spice aroma – The scent of cinnamon and nutmeg wafting through your house is basically autumn in a bottle. My kids come running when they smell these baking!

Trust me, once you try this method, you’ll never want to make donuts any other way.

Ingredients for Air Fryer Pumpkin Donuts

Gathering these simple ingredients is the first step to pumpkin-spiced happiness! I’ve learned through trial and error that precision matters most with donuts – measure carefully and you’ll be rewarded with perfect texture every time.

• 1 cup all-purpose flour (spooned into measuring cup and leveled off – no packing!)
• 1 teaspoon baking powder (make sure it’s fresh for best rise)
• 1/2 teaspoon cinnamon (I sometimes add an extra pinch because I love that warm spice)
• 1/4 teaspoon nutmeg (freshly grated if you have it)
• 1/4 teaspoon salt (balances all the sweetness)
• 1/2 cup pumpkin puree (packed into measuring cup – not the pie filling!)
• 1/4 cup brown sugar (firmly packed – dark brown gives richer flavor)
• 1 large egg (room temperature blends better)
• 2 tablespoons melted butter (cooled slightly so it doesn’t cook the egg)
• 1/2 teaspoon vanilla extract (the real stuff makes a difference)

That’s it! Just 10 pantry staples transform into the most amazing fall treats. I always double check my measurements before starting – don’t want to waste that precious pumpkin puree!

How to Make Air Fryer Pumpkin Donuts

Making these pumpkin donuts is so simple, but there are a few tricks I’ve learned over dozens of batches that guarantee perfect results every time. Just follow these steps, and you’ll be biting into warm, spiced goodness before you know it!

Preparing the Batter

First things first – get that air fryer heating up to 350°F (175°C). While it’s warming, let’s make the batter. I always mix my dry ingredients in one bowl – flour, baking powder, cinnamon, nutmeg, and salt. Give them a good whisk to distribute everything evenly.

In another bowl, whisk together the wet ingredients: pumpkin puree, brown sugar, egg, melted butter, and vanilla. This is where the magic happens! The pumpkin makes the batter so rich and velvety. Now, here’s the crucial part – gently fold the wet ingredients into the dry ingredients. I use a rubber spatula and mix just until combined. Overmixing is the enemy of tender donuts! The batter should be thick but still spoonable – think somewhere between muffin batter and cookie dough.

Cookin in the Air Fryer

While the batter rests (just for a minute – no need to wait long), generously grease your donut molds. I swear by silicone molds – they release the donuts like a dream. Spoon the batter into each cavity, filling about 3/4 full. Smooth the tops with a wet finger for picture-perfect donuts.

Carefully place the molds in your preheated air fryer basket. Don’t overcrowd them – good air circulation is key! I usually cook 2-3 donuts at a time, depending on my air fryer size. Cook for 8-10 minutes. At 8 minutes, do the toothpick test – it should come out with just a few moist crumbs. The donuts will be golden and spring back when lightly touched.

Let them cool in the molds for 5 minutes before transferring to a wire rack. This patience pays off – they’ll hold their shape beautifully. Now the hardest part – waiting until they’re cool enough to eat without burning your tongue! (Though I won’t judge if you can’t resist sneaking a warm bite.)

Pro Tips for Perfect Air Fryer Pumpkin Donuts

After burning my fingers on one too many stubborn donuts, I’ve learned these game-changing tricks that’ll save you from rookie mistakes:

• Silicone molds are worth every penny – They release donuts effortlessly and clean up with a quick rinse. Metal pans? Been there, cried over stuck donuts – never again!
• Know your air fryer’s personality – Mine runs hot, so I check at 7 minutes. Yours might need the full 10. That first batch is always a test run – embrace it!
• Give them breathing room – Overcrowding leads to sad, unevenly cooked donuts. I’d rather do multiple small batches than one giant disappointing one.
• The toothpick doesn’t lie – If it comes out clean, they’re overdone. You want a few moist crumbs clinging for that perfect tender bite.

Follow these, and you’ll be the pumpkin donut hero of your household. My neighbors start dropping by “just to chat” when they smell these baking!

Variations for Air Fryer Pumpkin Donuts

Once you’ve mastered the basic recipe, the fun begins! Here are my favorite ways to mix things up:

• Cream cheese glaze – Whisk together 2 oz softened cream cheese, 1/2 cup powdered sugar, and a splash of milk. Drizzle over cooled donuts for that bakery-style finish.
• Chocolate chip surprise – Fold in 1/4 cup mini chocolate chips before cooking. The melty pockets against warm pumpkin spice? Absolute magic!
• Spice it up – Add 1/4 teaspoon ginger or cloves to the dry ingredients for extra warmth. My husband loves this “spicy” version with his morning coffee.

The possibilities are endless – that’s the beauty of homemade donuts!

Serving Suggestions for Air Fryer Pumpkin Donuts

Oh, the joy of eating these pumpkin donuts warm from the air fryer! Here’s how we love them best:

• With a steaming mug of spiced coffee – the cinnamon in both makes them perfect partners
• Dusted with powdered sugar for that snowy, picture-perfect look (tap it through a sieve for even coverage)
• Served on cool autumn mornings when you need something special to start your day

Pro tip: Warm leftovers for 2 minutes in the air fryer to recapture that fresh-baked magic!

Storing and Reheating Air Fryer Pumpkin Donuts

Here’s the good news – these pumpkin donuts stay delicious for days if you store them right! I pop any leftovers (ha – as if there ever are any!) in an airtight container at room temperature. They’ll stay fresh-tasting for about 2 days this way.

Want that just-baked texture? A quick 2-3 minutes in the air fryer at 300°F brings back that perfect crisp exterior. Microwaving works in a pinch, but I only do 10-15 seconds – any longer and they get tough. For longer storage, freeze them in a single layer before bagging. Then just air fry frozen donuts for 4-5 minutes when cravings strike!

Nutritional Information for Air Fryer Pumpkin Donuts

Now, I’m no nutritionist, but I’ve done my homework on what goes into these delicious pumpkin donuts! Here’s the scoop on what you’re getting in each one (based on my exact ingredients – yours might vary slightly):

• Calories: About 150 per donut
• Sugar: 8g (mostly from that lovely brown sugar and pumpkin’s natural sweetness)
• Fat: 5g (thank that butter for all its flavor magic!)
• Carbs: 22g (but hey, 1g is fiber from the pumpkin – that counts for something!)
• Protein: 3g (that egg really pulls its weight)

Important note: These numbers are estimates based on the specific brands I use. Your results might dance around a bit depending on your flour’s protein content or whether you use salted vs unsalted butter. But compared to traditional fried donuts that can clock in at 300+ calories each? I call this a win!

What really matters to me is that there’s actual pumpkin in there – not just pumpkin spice flavoring. That orange goodness means you’re getting vitamin A, fiber, and all kinds of good stuff with your treat. Not that I’m claiming these are health food… but they’re certainly a smarter choice than most bakery options!

FAQs About Air Fryer Pumpkin Donuts

Can I use fresh pumpkin instead of canned puree?
Absolutely! I’ve done this when my garden pumpkins ripen early. Roast peeled pumpkin chunks until tender, then puree until smooth. Just make sure to drain any excess liquid – fresh pumpkin tends to be wetter than canned. You’ll need about 1/2 cup packed puree per batch. The flavor difference? Heavenly!

How can I make these pumpkin donuts gluten-free?
I’ve successfully swapped the all-purpose flour for a 1:1 gluten-free blend (my favorite has xanthan gum already added). The texture comes out slightly denser but still delicious. Pro tip: Let the batter rest 10 minutes before cooking – this helps the GF flours absorb moisture better.

Why did my donuts turn out dry?
Oh no! Three likely culprits: 1) Overmixing the batter (develops too much gluten), 2) Overbaking (check at 8 minutes!), or 3) Using pumpkin pie filling instead of puree (it has added sugars and spices that throw off the balance). Next time, try adding an extra tablespoon of pumpkin puree to the batter for insurance.

Can I make these without donut molds?
You bet! Spoon the batter into greased muffin tins (fill halfway) and cook as directed – they’ll be more like pumpkin donut “holes.” Or get creative: Pipe circles onto parchment paper and air fry carefully (they spread more without molds). The taste is identical, just a different shape!

How do I prevent the donuts from sticking to the molds?
After one too many donut disasters, I learned this golden rule: Grease generously with butter or baking spray, getting into every nook. Silicone molds release best, but if using metal, let the donuts cool 5 minutes before gently loosening edges with a butter knife. A few stubborn crumbs? That’s what powdered sugar is for – it hides all sins!

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