These tasty Pumpkin Donut Holes are packed with real pumpkin and warm spices, baked up in the air fryer and rolled in cinnamon sugar. They are a perfect fall treat for breakfast or dessert!
Whisk the flour, baking powder, baking soda, salt, and spices in a medium bowl, then set aside.
In a separate large bowl, whisk the melted butter with brown sugar, egg, and vanilla extract. Add the pumpkin puree and buttermilk and whisk until smooth.
Stir in the dry ingredients and whisk until there is no visible flour remaining.
Spray a donut hole pan, small miniature muffin pan, or silicone egg bite pan with nonstick spray. Scoop about one tablespoon of batter into each cup.
Bake in the air fryer at 350°F (177°C) for 6-8 minutes, or until golden brown. Remove from the air fryer and cool for several minutes in the pan. Then turn the donut holes onto a cooling rack to cool completely.
When ready to coat the donut holes, melt the butter in a shallow bowl. In a separate shallow bowl, mix the granulated sugar and ground cinnamon.
Roll them one at a time in the melted butter and then in the cinnamon sugar.
Notes
Yield: About 45 donut holes (nutritional information calculated at 3 donut holes per serving)It is best to enjoy these donut holes on the same day that they are coated in cinnamon sugar. The butter and sugar will turn them soggy.Store uncoated donut holes in an airtight container at room temperature for up to 5 days. Dip in butter and roll in cinnamon sugar before eating.Optional: Serve with Cream Cheese Dipping Sauce for an extra delicious treat!