There’s something magical about the cozy flavors of pumpkin and cinnamon, and this pumpkin donut holes recipe brings all that fall goodness into bite-sized treats. Perfect for a lazy weekend morning or a fun dessert for your next fall gathering, these pumpkin donut holes are both easy to make and dangerously addictive. Air-fried for a slightly healthier twist (or baked if you prefer), they come out golden and fluffy, with a coating of cinnamon sugar that makes them irresistible. And don’t even get me started on the optional cream cheese frosting dip—it’s the perfect indulgent finishing touch. So, grab your pumpkin puree, a cozy apron, and let’s dive into this recipe that’s destined to become a fall favorite.

🍩 The origin story (or, how I fell in love with these pumpkin donut holes)

I’ve always had a soft spot for donuts—who doesn’t? But one fall afternoon, after a marathon of pumpkin-flavored everything, I stumbled across a recipe for pumpkin donuts, and it hit me. Why not miniaturize them into donut holes, so you can pop them in your mouth like candy? That way, you can have just one more without feeling like you’ve overdone it (even if you’ve had, well, several!). The first time I made them, I air-fried the donut holes, dipped them in a cinnamon-sugar mixture, and served them with a warm cream cheese dip. The response? They were gone before I had a chance to snag a second one. Now, I make these pumpkin donut holes every fall—and sometimes beyond, because who can resist?

Let’s talk ingredients: the stars of this fall treat

The beauty of these pumpkin donut holes lies in their simplicity. Here’s what you’ll need and why each ingredient matters:

Pumpkin puree: This is where all that fall flavor comes from! Be sure to use pumpkin puree, not pumpkin pie filling (trust me, I’ve made that mistake once—it’s much too sweet). Blotting the puree with paper towels removes excess moisture, ensuring your donuts stay fluffy, not soggy.
Pumpkin pie spice: It gives these donut holes their warm, spiced aroma. If you don’t have any on hand, you can mix your own with cinnamon, nutmeg, ginger, and a pinch of cloves.
Buttermilk: This adds tang and moisture to the batter, helping to create a soft, tender crumb. If you don’t have buttermilk, you can make a quick substitute with regular milk and a teaspoon of vinegar or lemon juice.
Brown sugar: For sweetness and a touch of molasses flavor. Brown sugar also helps keep the donut holes moist.
Butter: Melted butter is used in both the batter and the cinnamon-sugar coating. I prefer using unsalted butter so I can control the saltiness.
Cinnamon and sugar (for coating): This classic combo adds a delicious crunch and warmth to every bite.

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy equipment for this recipe, but a few key items will make your life easier.

Air fryer: This is how I cook the donut holes to get them perfectly golden and slightly crisp on the outside. If you don’t have an air fryer, you can easily bake these in the oven (more on that in a bit).
Silicone donut hole pan or mini muffin tin: I use a silicone pan to create perfectly round donut holes. A mini muffin tin works just as well, but you won’t get that perfectly round shape. (Trust me, they’ll still taste amazing.)
Wire rack: After air frying, let the donut holes cool on a wire rack. This prevents sogginess from condensation as they cool.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Mix the wet ingredients

In a large bowl, whisk together the melted butter, brown sugar, egg, and vanilla. You want everything fully blended before moving on to the next step. Then comes the pumpkin puree—blot it with paper towels first to remove any extra moisture, which helps keep the donut holes from getting too dense. Stir in the buttermilk, and whisk until smooth.

Pro tip: I once skipped blotting the pumpkin, and the result was a batch of overly moist, slightly mushy donuts. Don’t make the same mistake!

2. Add the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Once combined, gradually add the dry ingredients to the wet mixture, stirring until just combined. Over-mixing can lead to dense donut holes, so keep it gentle.

3. Scoop the batter

Use a small cookie scoop or spoon to fill your silicone donut hole pan (or mini muffin tin). Each hole should be about three-quarters full. Wipe off any spills to keep the shapes neat—although I’ll admit, I rarely get through a batch without a few misshapen ones. It’s all part of the homemade charm!

4. Air fry to golden perfection

Preheat your air fryer to 350°F on the air fry setting. Pop in the pan and air fry for 6-8 minutes, or until the donut holes are golden brown and spring back when lightly pressed. Transfer them to a wire rack to cool slightly.

If you’re baking instead, preheat your oven to 350°F and bake for about 10-12 minutes.

Lesson learned: Don’t overfill the molds! I got greedy once, and my donut holes looked more like odd-shaped muffins. Still tasted good, though!

5. Coat in cinnamon sugar

Now for the fun part! Once the donut holes are cool enough to handle, dip them in melted butter, then roll them in a cinnamon-sugar mix. Make sure each one is fully coated—this is where all the flavor magic happens.

6. Optional: whip up the cream cheese frosting dip

If you want to take these pumpkin donut holes to the next level (and trust me, you do), make the cream cheese frosting dip. Beat the softened cream cheese and powdered sugar until smooth, then add the vanilla and milk until you reach a dipping consistency. The tanginess of the cream cheese is the perfect complement to the sweet, spiced donut holes.

Variations: make them your own

One of the best things about this recipe is how easily you can adapt it. Here are some of my favorite twists:

Gluten-free: Swap out the regular flour for a 1:1 gluten-free flour blend. The texture might be a touch different, but they’ll still be delicious.
Vegan: Use a plant-based butter, substitute a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the egg, and use a non-dairy milk in place of buttermilk.
Chocolate-dipped: After coating in cinnamon sugar, let the donut holes cool completely, then dip half in melted chocolate for a rich twist.
Spiced apple: Replace the pumpkin puree with applesauce and increase the cinnamon for an apple-cinnamon version that’s perfect for fall.

Serving ideas: how to make them shine at your next gathering

To serve these beauties, I like to pile them high on a pretty cake stand or a rustic wooden board. Dust with a little extra cinnamon sugar for that irresistible sparkle. They’re great on their own, but I like to serve them with small bowls of the cream cheese frosting dip for a little extra indulgence. And if you’re going all out, add a hot mug of apple cider or pumpkin spice latte on the side—talk about fall perfection!

Drink pairings: warm or chilled, you decide

For a cozy fall treat like these pumpkin donut holes, I love serving them with a spiced chai latte or hot apple cider. The warm spices complement the cinnamon-sugar coating perfectly. If you’re more in the mood for something cold, a pumpkin cold brew or an iced vanilla latte would be just as delicious.

Storing and reheating tips

These donut holes are best enjoyed fresh, but if you have leftovers (which is rare in my house), store them in an airtight container at room temperature for up to two days. To reheat, pop them in the microwave for 10-15 seconds, or give them a quick blast in the air fryer for a minute or two to revive that fresh-baked texture. If you’ve made the cream cheese dip, store it in the fridge, and bring it back to room temperature before serving.

Scaling the recipe: for when you need more (or less!)

This recipe makes about 24 donut holes, but it’s easy to scale up if you’re feeding a crowd. Simply double or triple the ingredients as needed, but be sure not to overfill the air fryer or oven—bake in batches if necessary. If you’re making a smaller batch, halve the ingredients, but watch the air frying time as smaller batches may cook a bit faster.

Potential issues: how to avoid them

If your donut holes turn out too dense, it’s likely due to over-mixing the batter. Be gentle when combining the wet and dry ingredients. If they’re too moist, make sure you’re blotting the pumpkin puree properly. And if they’re not cooking evenly, double-check the air fryer temperature or rotate your pan halfway through baking.

Final thoughts: why you should make these pumpkin donut holes

There’s something so comforting about homemade treats, and these pumpkin donut holes are no exception. They’re packed with fall flavors, easy to make, and perfect for sharing—or not! Whether you air fry or bake them, they’re sure to become a favorite in your home. Try them out, play with the variations, and most importantly, enjoy every delicious bite.

Frequently Asked Questions

1. Can I bake these instead of air frying?
Yes! Preheat your oven to 350°F and bake for 10-12 minutes until golden brown.

2. Can I freeze the donut holes?
Absolutely. Freeze them after baking and cooling, then thaw at room temperature and reheat in the air fryer or microwave.

3. What can I substitute for buttermilk?
You can make your own by adding a teaspoon of vinegar or lemon juice to regular milk.

4. How long do these stay fresh?
They’re best eaten fresh but will keep for up to two days in an airtight container.

5. Can I skip the cream cheese dip?
Of course! They’re delicious with just the cinnamon-sugar coating, but the dip adds an extra layer of yum.