Air Fryer Pumpkin Donuts That Taste Like a Cozy Fall Hug (Without the Oil Hangover)

You want bakery-level donuts without the sugar crash, the deep-fryer mess, or the 2-hour proofing saga? Good. These Air Fryer Pumpkin Donuts hit like a warm sweater on a cold morning—fast, fluffy, and unapologetically delicious.

They’re crisp on the outside, tender inside, and covered in cinnamon-sugar glory. The best part: you’ll be eating them in under 30 minutes. Your kitchen’s about to smell like October—no scented candles required.

What Makes This Recipe Awesome

• Fast and foolproof: No yeast, no kneading, no drama.

  You mix, you cut, you air fry, you flex.

• Lower oil, same crunch: The air fryer gives you that golden exterior without dunking your donuts in oil.
• Big pumpkin energy: Real pumpkin puree adds moisture, flavor, and that iconic fall vibe.
• Customizable finish: Cinnamon sugar, maple glaze, or vanilla icing—pick your fighter.
• Great for crowds: Double the batch and keep them warm. They fly off the plate—trust.

Ingredients Breakdown

• All-purpose flour (2 cups) – Structure. Light enough to keep things tender, sturdy enough to hold shape.
• Baking powder (2 tsp) – The rise agent that brings the fluff.
• Baking soda (1/2 tsp) – Adds lift and balances the acidity of pumpkin and buttermilk/yogurt.
• Kosher salt (1/2 tsp) – Flavor amplifier.

  Don’t skip it.

• Pumpkin pie spice (2 tsp) – The pumpkin’s hype man: cinnamon, nutmeg, ginger, cloves.
• Ground cinnamon (1 tsp) – Extra warmth. Because why not?
• Granulated sugar (1/2 cup) – Sweetness and tenderness for the dough.
• Brown sugar (1/3 cup) – Moisture and caramel notes. Cozy factor: high.
• Pumpkin puree (3/4 cup) – Use 100% puree, not pie filling.

  Moist, flavorful, and orange (obviously).

• Egg (1 large) – Binds and enriches.
• Unsalted butter, melted (4 tbsp) – Richness. You can sub coconut oil if you’re that person.
• Buttermilk or plain Greek yogurt (1/3 cup) – Tang + moisture. Yogurt makes them extra tender.
• Vanilla extract (1 tsp) – Rounds out the flavor.
• Neutral oil spray – For the air fryer basket and a light mist on the donuts.

For cinnamon-sugar coating:

• Granulated sugar (1/2 cup)
• Ground cinnamon (1 tsp)
• Melted butter (2–3 tbsp) – Helps the sugar stick.

  Worth it.

Optional maple glaze:

• Powdered sugar (3/4 cup)
• Pure maple syrup (2–3 tbsp)
• Pinch of salt + splash of vanilla

Step-by-Step Instructions

1. Preheat the air fryer: Set to 350°F (175°C) for 5 minutes. Line the basket with parchment with holes or use a perforated liner.
2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined.
3. Mix wet ingredients: In another bowl, whisk sugar, brown sugar, pumpkin puree, egg, melted butter, buttermilk or yogurt, and vanilla until smooth.
4. Combine: Pour wet into dry and fold with a spatula just until no streaks of flour remain. The dough will be soft, slightly sticky.

   Don’t overmix.

5. Shape the donuts: Lightly flour a surface. Turn out dough and pat to about 3/4-inch thickness. Flour a donut cutter (or use a 3-inch round cutter plus a 1-inch for the hole).

   Cut donuts and holes. Gather scraps and repeat. You should get 8–10 donuts.

6. Load the basket: Lightly mist the liner and the tops of the donuts with oil spray.

   Place donuts in a single layer without crowding. Work in batches.

7. Air fry: Cook at 350°F (175°C) for 6–8 minutes, flipping at 4 minutes. They’re done when springy and lightly browned.

   Donut holes take 4–5 minutes total.

8. Coat: While warm, brush or dip donuts lightly with melted butter, then toss in cinnamon sugar. If glazing instead, let them cool 10 minutes, then dip in maple glaze and set on a rack.
9. Serve: Eat immediately for peak texture. Like, right now.

Storage Instructions

• Room temperature: Store unglazed or cinnamon-sugar donuts in an airtight container for up to 2 days.

  Add a small piece of bread to keep them soft.

• Refrigeration: Not ideal—can dry them out. If glazed with dairy-heavy icing, fridge up to 3 days and rewarm briefly.
• Freezing: Freeze uncoated donuts for up to 2 months. Thaw at room temp, then warm 3–4 minutes at 300°F and finish with sugar or glaze.
• Reheating: Air fryer at 300°F for 2–3 minutes to revive that exterior.

  Microwaves make them sad and rubbery—your call.

Health Benefits

• Less oil: Air frying cuts the fat compared to deep-fried donuts while keeping the crispy edges we all want.
• Pumpkin perks: Pumpkin puree brings vitamin A, fiber, and antioxidants—sneaky nutrition in a treat.
• Lower sugar option: You control the coating. Use a light dusting or go with the maple glaze for fewer refined sugars (IMO, tastier too).
• Protein boost: Using Greek yogurt adds a small protein bump and keeps the crumb moist.

Avoid These Mistakes

• Using pumpkin pie filling: It’s pre-sweetened and spiced. You’ll throw off the recipe.

  Use 100% pumpkin puree.

• Overmixing the dough: This equals tough donuts. Fold until just combined.
• Skipping the oil mist: A tiny spray helps browning and prevents sticking. Don’t drench—just a whisper.
• Overcrowding the basket: Airflow matters.

  If they steam, they won’t crisp.

• Cutting too thin: Less than 1/2 inch yields flat disks. Aim for 3/4 inch for that bakery look.
• Coating while cold: Cinnamon sugar sticks best when they’re warm and slightly buttery.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Add 1–2 extra tablespoons of yogurt if the dough seems dry.
• Dairy-free: Swap butter for melted coconut oil and use almond milk with 1 tsp vinegar instead of buttermilk.

  Dairy-free yogurt also works.

• Refined sugar-light: Use coconut sugar in the dough, and finish with a maple glaze instead of cinnamon sugar.
• Baked version: No cutter? Pipe the batter into a greased donut pan and bake at 350°F for 10–12 minutes.
• Flavor twists: Add orange zest to the dough, fold in mini chocolate chips, or top with a brown-butter glaze if you’re feeling fancy.

FAQ

Can I make the dough ahead of time?

Yes. Mix the dough, cover, and refrigerate up to 24 hours.

It will firm up, making it easier to cut. If it’s too stiff, let it sit at room temp for 10–15 minutes before rolling.

Do I need a donut cutter?

No. Use a 3-inch round cutter or even a drinking glass, and a 1-inch cap or shot glass for the hole.

Rustic donuts are still donuts.

Why are my donuts pale?

Likely not enough oil mist or your air fryer runs cool. Add a light spray and increase the time 1–2 minutes. Also, preheating is non-negotiable.

Can I use canned pumpkin pie mix?

Not recommended.

It’s already sweetened and spiced, which can make the donuts overly sweet and throw off the texture.

How do I keep the cinnamon sugar from falling off?

Coat while the donuts are warm and lightly brushed with melted butter. The warmth + fat = perfect adhesion.

Can I make them vegan?

Yes. Use coconut oil instead of butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free yogurt or milk with vinegar.

Adjust flour slightly if the dough is too sticky.

What if my dough is too sticky to cut?

Chill it for 15–20 minutes, and dust your surface and cutter with flour. Sticky dough usually means over-wet measuring or warm butter—both fixable.

My Take

Air Fryer Pumpkin Donuts are the definition of maximum payoff with minimal effort. They scratch the donut itch without turning your kitchen into a deep-fry war zone.

The crumb is soft, the spice hits right, and the cinnamon-sugar crunch seals the deal. Make a batch, watch them vanish, then pretend you “barely had any.” FYI: doubling the recipe isn’t overkill—it’s planning.