My air fryer donuts have become a true fan (and family) favorite for their light-as-air consistency without a pot full of oil.
This pumpkin spice version‚ subtle in flavor yet substantial in #fallvibes, is a winner, too. Elements of maple syrup, ginger and cinnamon, pumpkin puree, and a hint of pumpkin pie spice in the glaze inspire seasonal nostalgia in every bite.
If you aren’t a fan of glaze, simply go the cinnamon sugar route. Dip the just-baked donuts in melted butter and a cinnamon-sugar mixture.
DONUTS
1/4 cup warm water
1 package active dry yeast (or 2 1/4 teaspoon)
1/3 cup warm milk
1 egg
1 cup pumpkin puree
1 tablespoon butter, melted
1/2 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon ginger
1 tablespoon maple syrup
1/4 cup sugar
3 1/2 to 4 cups flour
GLAZE
3 tablespoons unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
2 tablespoons hot water, or as needed
Add yeast and warm water to the bowl of an electric mixer. Let sit for 5 minutes.
Add all ingredients except flour to yeast mixture . Mix with hook attachment until completely incorporated. Add flour, 1/2 cup at a time, with mixer on medium-low speed until the dough is firm enough to knead (about 3 1/2 cups). Transfer to a floured surface and knead for 3-4 minutes.
Transfer dough to a large oiled bowl. Cover and place in a warm, dark area for about an hour or until doubled in size. Roll out dough on a floured surface to a 1/2-inch thickness. Use a donut cutter to create donut rings and holes, and place on parchment paper lined baking sheets at least one inch apart. Cover and let rise for 45 minutes more.
Baked version: Preheat oven to 375 F. Bake donuts 8-10 minutes.
Air fryer version: Preheat air fryer for 5 minutes. Bake donuts in basket at 330 for 4 minutes.
To make glaze: Melt butter in a small saucepan over medium heat. Stir in powdered sugar, pumpkin pie spice, and vanilla until smooth. Remove from heat and stir one tablespoon of hot water at a time until glaze is thin. Dip hot donuts and donut holes in glaze, using two spoons to carefully handle. Allow to cool slightly on a wire rack over a rimmed baking sheet to allow excess glaze to drip off. Serve warm!
Adapted from Baked Ambrosia
