Easy Air Fryer Pumpkin Donuts
Description
Soft, warmly spiced homemade pumpkin cake donuts made in the air fryer with real pumpkin puree and finished with a simple pumpkin spice glaze. No deep frying, no yeast, ready in 30 minutes — your new favorite fall breakfast.
Ingredients
Pumpkin donut batter
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup canned pumpkin puree, NOT pie filling
- 1 large egg
- ¼ cup whole milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
Pumpkin spice glaze
- 1 cup powdered sugar, sifted
- 1 tsp pumpkin pie spice
- 3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat air fryer to 350°F for 2–3 minutes. Lightly grease silicone donut mold with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk pumpkin puree, egg, milk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry. Stir gently until just combined — do NOT overmix. A few small lumps are fine.
- Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe into greased donut cavities, filling each ¾ full.
- Place donut mold in air fryer. Air fry at 350°F for 8–10 minutes, until a toothpick in the center comes out clean. Check at 8 minutes.
- Cool in mold 2–3 minutes, then turn out onto a wire rack. Let cool until slightly warm (not hot) before glazing.
- Whisk glaze ingredients in a small bowl, adding milk one tablespoon at a time until smooth and pourable.
- Dip top of each donut into glaze. Let excess drip off. Set on rack 5–10 minutes. Dip a second time for a thicker glaze. Serve warm.
Equipment
- Donut Pan
- Cooking Spray
Notes
Tips & notes
- Do NOT overmix batter — stir until just combined for light, fluffy donuts.
- Fill donut molds only ¾ full — they puff up as they cook.
- Sift powdered sugar for a smooth, lump-free glaze.
- Cool slightly before glazing — hot donuts cause glaze to slide off; fully cool donuts won't absorb it properly.
- Every air fryer is different — check at 8 minutes with a toothpick and add time in 1-minute increments.
- Freeze unglazed donuts up to 2 months. Thaw at room temp, reheat in air fryer at 300°F, then glaze fresh.
- No donut mold? Use silicone muffin cups for pumpkin donut muffins instead.
Nutrition
Serving: 1ServingCalories: 288kcalCarbohydrates: 56gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 43mgSodium: 345mgPotassium: 112mgFiber: 1gSugar: 38gVitamin A: 3370IUVitamin C: 1mgCalcium: 103mgIron: 2mg