Air Fryer Pumpkin Spice Donuts

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This is one of those air fryer recipes that makes you say — how did I not try this sooner? These air fryer pumpkin spice donuts are soft, tender, and loaded with warm fall spices. They cook in under 8 minutes and taste like they came from a bakery.

I made these on a rainy Sunday morning and my kitchen smelled like autumn heaven. The best part? No deep frying, no greasy mess, and you can have fresh donuts on the table faster than you can drive to the donut shop.

If you love easy air fryer desserts, you’ll want to try our air fryer cinnamon rolls and air fryer apple fritters next.

Why You’ll Love This Recipe

✓Ready in 20 minutes from start to finish — faster than store-bought
✓No deep frying means less oil, less mess, and healthier donuts
✓Perfect pumpkin spice flavor in every bite — not too sweet, just right
✓Soft and fluffy texture that rivals any bakery donut
✓Easily customizable with your favorite glazes and toppings
✓Kid-approved breakfast or snack that uses real pumpkin

Ingredients

You’ll need simple pantry staples and one can of pumpkin puree. Don’t use pumpkin pie filling — it’s too sweet and has added spices.

For the Donuts:

1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup pumpkin puree (not pumpkin pie filling)
¼ cup whole milk
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

3 tablespoons melted butter
⅓ cup granulated sugar
1 teaspoon ground cinnamon

Substitution Notes: You can swap whole milk for any milk you have on hand. If you don’t have pumpkin pie spice, make your own with ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves. For a dairy-free version, use coconut oil instead of butter and almond milk.

How to Make Air Fryer Pumpkin Spice Donuts

These donuts come together in one bowl and cook perfectly in your air fryer with no flipping required.

Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.
Combine the wet ingredients. In a separate bowl, whisk together pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth and no lumps remain.
Make the batter. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined — don’t overmix or your donuts will be dense.
Prepare the donut pan. Spray a silicone donut pan (that fits in your air fryer) with non-stick cooking spray, then spoon or pipe the batter into each cavity, filling them about ¾ full.
Preheat the air fryer. Set your air fryer to 330°F (165°C) and let it preheat for 3 minutes.
Air fry the donuts. Place the donut pan in the air fryer basket and cook at 330°F (165°C) for 7-8 minutes, until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
Cool and remove. Let the donuts cool in the pan for 2 minutes, then carefully turn them out onto a wire rack to cool for another 3 minutes.
Coat in cinnamon sugar. Brush each warm donut with melted butter, then roll in the cinnamon-sugar mixture until completely coated on all sides.

💡 Air Fryer Pro Tip

Don’t skip preheating your air fryer — it helps the donuts rise properly and cook evenly. If your donuts are browning too quickly on top but still raw inside, lower the temperature to 320°F (160°C) and add 1-2 extra minutes to the cook time.

Recipe Variations

◆ Maple Glazed Pumpkin Donuts

Skip the cinnamon sugar and make a maple glaze instead. Whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk until smooth. Dip the cooled donuts into the glaze and let them set on a wire rack for 10 minutes.

◆ Cream Cheese Frosted Donuts

Beat together 4 ounces softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and ½ teaspoon vanilla until fluffy. Spread on cooled donuts and top with a sprinkle of cinnamon. This version tastes just like pumpkin cake with cream cheese frosting.

◆ Chocolate Chip Pumpkin Donuts

Fold ⅓ cup mini chocolate chips into the batter before filling the donut pan. The chocolate melts slightly during cooking and creates pockets of gooey chocolate throughout. Coat these in cinnamon sugar or drizzle with melted chocolate for an extra-decadent treat.

What to Serve With Air Fryer Pumpkin Spice Donuts

These donuts are perfect for breakfast, brunch, or an afternoon snack. Here’s what pairs beautifully with them:

Hot coffee or espresso — the classic pairing. The bitter coffee balances the sweet cinnamon coating perfectly.

Pumpkin spice latte — double down on the fall flavors. You can even make your own air fryer breakfast spread with these donuts as the centerpiece.

Fresh fruit — sliced apples, pears, or a handful of grapes add freshness and cut through the richness of the donuts.

Whipped cream or mascarpone — serve the donuts with a dollop of lightly sweetened whipped cream or mascarpone cheese for an elegant brunch presentation.

Storage & Reheating

Room Temperature: Store donuts in an airtight container at room temperature for up to 2 days. They’re best eaten within 24 hours when they’re at peak freshness.

Refrigerator: If your donuts have cream cheese frosting, refrigerate them in an airtight container for up to 4 days. Let them come to room temperature before serving or warm them slightly.

Freezer: Freeze unfrosted donuts in a freezer-safe bag or container for up to 2 months. Layer parchment paper between donuts to prevent sticking.

Reheating: Place donuts in your air fryer at 300°F (150°C) for 2-3 minutes until warmed through. Don’t overheat or they’ll dry out. You can also microwave them for 10-15 seconds, but the air fryer keeps them much fluffier.

Frequently Asked Questions

Can I make these air fryer pumpkin spice donuts without a donut pan?

Yes! You can make donut holes instead. Drop spoonfuls of batter onto a piece of parchment paper cut to fit your air fryer basket, spacing them 1 inch apart. Cook at 330°F (165°C) for 5-6 minutes. You’ll get about 20 donut holes from this recipe.

Why are my donuts dense instead of fluffy?

Overmixing the batter is the most common culprit. Stir just until the wet and dry ingredients are combined — you should still see a few small lumps. Also make sure your baking powder is fresh (less than 6 months old), and don’t fill the donut pan more than ¾ full or they won’t rise properly.

Can I use fresh pumpkin instead of canned?

You can, but it’s tricky. Fresh pumpkin puree has more water content and can make your donuts soggy. If you want to use fresh pumpkin, roast it, puree it, then strain it through cheesecloth to remove excess moisture. Canned pumpkin puree is more consistent and reliable for baking.

Do I need to flip the donuts while they’re cooking?

No flipping needed! The air fryer circulates heat evenly around the donut pan, so both sides cook at the same time. That’s one of the best things about using a donut pan in the air fryer — completely hands-off cooking.

Can I double this recipe?

Absolutely. Double all the ingredients and cook the donuts in batches. Most air fryers can fit a 6-cavity donut pan, so you’ll need to cook two batches. The second batch might cook 1 minute faster since your air fryer will already be hot.

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