Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk (room temperature)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Coating: 1/4 cup melted butter, 1/2 cup sugar mixed with 1 tablespoon cinnamon
Instructions
- Step 1: Prepare the Batter: In a large mixing bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, and salt. In a separate medium bowl, combine the pumpkin puree, buttermilk, egg, 2 tablespoons of melted butter, and vanilla extract. Whisk the wet ingredients until smooth. Gently fold the wet ingredients into the dry ingredients using a spatula. Mix just until combined; do not overmix, as this will make the donuts tough.
- Step 2: Shape the Donuts: Lightly flour your work surface. Turn the dough out and pat it down to about 1/2-inch thickness. Use a donut cutter or two circular biscuit cutters (one large, one small for the hole) to cut out your donut shapes. Re-roll the scraps once to get the maximum number of donuts. If the dough is too sticky, chill it in the refrigerator for 10 minutes before cutting.
- Step 3: Air Frying: Preheat your air fryer to 350°F (175°C). Lightly grease the air fryer basket with a neutral oil or non-stick spray. Place the donuts in the basket in a single layer, ensuring they do not touch. Cook for 4 to 5 minutes on one side, then flip and cook for an additional 2 to 3 minutes until they are golden brown and cooked through. Work in batches to avoid overcrowding.
- Step 4: Coating and Serving: While the donuts are still warm, lightly brush each one with melted butter. Immediately toss the buttered donut in the cinnamon-sugar mixture until fully coated. Serve warm for the best texture and flavor.
- Cook Time: 23 minutes