After frying, I transfer the donut holes to paper towels, letting the excess oil drip away while they stay warm and soft. I never wait too long before coating them in cinnamon sugar—the warmth helps the mixture cling beautifully. Sometimes I brush them lightly with melted butter for an even richer finish, and the coating transforms them instantly with a gorgeous sparkle and irresistible crunch.
If I’m using the air fryer, I lightly spray the donut holes with oil and cook them at 375°F for about 6–8 minutes, shaking the basket halfway through. The texture is slightly different—more cakey than fried—but still wonderfully delicious. No matter which method I choose, the result is always a tray full of warm, cozy fall treats that disappear faster than I can make them.
Pro Tips for Best Results
I tested this recipe three different ways—fried, air-fried, and baked—and frying definitely gives the donut holes the most classic texture. The edges become perfectly crisp while the centers stay tender and fluffy. If you want that nostalgic donut-shop bite, frying is the way to go.
Here’s what I learned the hard way: do not use plain pumpkin purée. The donut holes come out bland and gummy because the purée doesn’t contain sugar or spices. Pumpkin pie mix really is the secret to making this simple recipe work. I once tried adding sugar and spices manually to plain purée, but the texture still wasn’t right.
Another tip is to avoid overmixing the dough. The moment the flour disappears, stop stirring. Overmixing activates the gluten and results in dense, chewy donuts rather than tender, airy ones. As soon as the dough comes together in a smooth, soft ball, it’s ready to shape.
And finally, when coating the donut holes in cinnamon sugar, always do it while they’re warm. If they cool completely, the sugar coating won’t stick nearly as well. I’ve even gently reheated cooled donut holes in the air fryer just to revive the perfect coating surface.
Common Mistakes to Avoid
I made this mistake the first time I tried the recipe: I used too much pumpkin pie mix. The dough turned sticky and impossible to shape, and the donut holes absorbed too much oil. Staying close to the measurements really matters here, and if the mix looks too wet, a teaspoon of flour at a time fixes it quickly.
Another easy mistake is letting the oil get too hot. The donut holes will look perfect on the outside but remain raw inside. I’ve learned to watch the heat carefully and adjust the burner frequently to maintain an even temperature. Consistency is key.
Skipping the cinnamon sugar coating is also a common mistake. While the donut holes taste good on their own, the coating adds texture, sweetness, and that iconic fall flavor profile. Even if you’re trying to reduce sugar, a light dusting makes a world of difference.(See the next page below to continue…)