Air Fryer Pumpkin Spice Donuts

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. If you click and buy, we may earn a small commission at no extra cost to you. Learn more.

These air fryer pumpkin spice donuts are the fall breakfast you didn’t know you needed until right now. They’re soft, perfectly spiced, and ready in under 20 minutes — no deep fryer, no giant mess on your stovetop.

I made these on a chilly Saturday morning when I was craving something cozy but didn’t want to turn on the oven. The air fryer gave them this beautiful golden crust while keeping the inside tender and fluffy. If you’ve been looking for a reason to dust off your air fryer this autumn, this is it.

The best part? You can whip up a batch of air fryer pumpkin spice donuts before your coffee’s even finished brewing.

Ingredients

For the Donuts:

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ 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
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Substitution Notes: You can use almond milk or oat milk instead of whole milk. If you don’t have pumpkin pie spice, mix ¾ teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon each of nutmeg and cloves. Coconut oil works in place of butter for a dairy-free option.

How to Make Air Fryer Pumpkin Spice Donuts

These donuts come together in one bowl and cook up beautifully in the air fryer — no fancy equipment needed.

1. Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.
2. Combine the wet ingredients. In a separate bowl, whisk together pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth and no streaks remain.
3. Make the batter. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined — don’t overmix or your donuts will be tough. The batter should be thick but scoopable.
4. Prepare your donut pan. Spray a silicone donut pan (that fits in your air fryer) with nonstick spray. Fill each cavity about ¾ full with batter — they’ll puff up as they cook.
5. Preheat the air fryer. Set your air fryer to 350°F (175°C) and let it preheat for 3 minutes.
6. Air fry the donuts. Place the donut pan in the air fryer basket and cook at 350°F (175°C) for 8 minutes. The donuts are done when they spring back lightly when touched and a toothpick inserted comes out clean.
7. Cool slightly. Let the donuts cool in the pan for 2 minutes, then carefully remove them and place on a wire rack. They should pop out easily if your pan was well-greased.
8. Coat with cinnamon sugar. While the donuts are still warm, brush each one with melted butter, then roll in the cinnamon-sugar mixture until fully coated. Serve immediately for the best texture.

Recipe Variations

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 slight bitterness of coffee balances the sweetness of the donuts perfectly. Try them with a homemade air fryer cold brew concentrate if you’re feeling fancy.

Pumpkin spice latte. Go full fall mode and serve these alongside your favorite PSL. The flavors echo each other in the best way possible.

Fresh fruit. Apple slices, pear wedges, or a handful of grapes add a refreshing contrast to the rich, spiced donuts.

Scrambled eggs or bacon. If you’re making these for brunch, add some savory protein to round out the meal. The sweet-savory combination is unbeatable.

Storage & Reheating

Room temperature: Store leftover donuts in an airtight container at room temperature for up to 2 days. They’re best eaten the day you make them, but they’ll still taste great the next morning.

Refrigerator: If you’ve used cream cheese frosting or any perishable topping, store the donuts in an airtight container in the fridge for up to 4 days.

Freezer: Freeze unfrosted donuts in a freezer-safe bag or container for up to 2 months. Let them thaw at room temperature for 30 minutes before reheating.

Reheating: Pop leftover donuts in the air fryer at 300°F (150°C) for 2 minutes to refresh them. They’ll taste almost as good as fresh. You can also microwave them for 10-15 seconds, but the air fryer gives you back that slightly crisp exterior.

Frequently Asked Questions

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

Yes, you can use a muffin tin to make donut holes or mini muffins instead. Fill the cups about halfway and reduce the cooking time to 6 minutes at 350°F (175°C). They won’t have the classic donut shape, but they’ll taste just as delicious.

Why are my donuts dense instead of fluffy?

Overmixing the batter is the most common culprit. Once you add the wet ingredients to the dry, fold gently until just combined — a few small lumps are fine. Also make sure your baking powder is fresh and not expired.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already has sugar and spices added, which will throw off the recipe’s balance. Stick with plain pumpkin puree for the best results. You’ll find it right next to the pie filling in the baking aisle.

How do I prevent the donuts from sticking to the pan?

Use a silicone donut pan if possible — they’re naturally nonstick and flexible, making it easy to pop the donuts out. If you’re using a metal pan, spray it generously with nonstick spray or brush it with melted butter before adding the batter.

Can I make the batter ahead of time?

The batter is best used immediately, but you can make it up to 2 hours ahead and store it covered in the fridge. Give it a gentle stir before filling the donut pan, and add an extra minute to the cooking time since the batter will be cold.