Air Fryer Pumpkin Donut Holes with Spider Web Glaze

How to Make Air Fryer Pumpkin Donut Holes with Spider Web Glaze

1. 1

   Step 1: Whisk dry ingredients

   In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly combined. Break up any brown-sugar clumps so the mixture is uniform and light in color.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1/3 cupBrown sugar, packed
   • 1 1/2 tspBaking powder
   • 1/4 tspSalt
   • 1 1/2 tspPumpkin pie spice
   
2. 2

   Step 2: Combine wet ingredients and make batter

   In a separate bowl, stir together the pumpkin puree, egg, and milk until smooth. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; the batter should be thick but scoopable — avoid overmixing to keep the donut holes tender.

   For this step

   • 3/4 cupCanned pumpkin puree
   • 1 largeLarge egg
   • 1/4 cupMilk
   
3. 3

   Step 3: Portion and air-fry donut holes

   Preheat the air fryer to 350°F (175°C). Use a small cookie scoop or two spoons to form 1-inch dough balls and place them in a single layer in the air-fryer basket, leaving space between each (you may need two batches). Air fry at 350°F for 6–8 minutes, turning once halfway, until puffed and lightly golden; remove to a rack to cool for a few minutes.
   
4. 4

   Step 4: Make the white spider-web glaze

   Whisk the powdered sugar with 2–3 tablespoons of milk (use the same milk ingredient) until smooth and thick but pourable; add a drop more milk if needed to reach a glaze consistency. Dip the warm donut holes halfway into the glaze or spoon glaze over them, then set on a wire rack to allow excess to drip off and the glaze to set slightly.

   For this step

   • 1 cupPowdered sugar (for glaze)
   
5. 5

   Step 5: Melt chocolate and pipe spider web

   Melt the chocolate chips in a small microwave-safe bowl in 15-second bursts, stirring between each, until fully smooth (or melt over a double boiler). Transfer the melted chocolate to a small piping bag or a zip-top bag with a tiny corner snipped, pipe concentric circles over the glazed donut holes, then drag a toothpick from the center to the edge at several points to create a spider-web effect. Let the chocolate set before serving.

   For this step

   • 2 ozSemi-sweet chocolate chips (for spider lines)
   

1. In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly combined. Break up any brown-sugar clumps so the mixture is uniform and light in color.
2. In a separate bowl, stir together the pumpkin puree, egg, and milk until smooth. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; the batter should be thick but scoopable — avoid overmixing to keep the donut holes tender.
3. Preheat the air fryer to 350°F (175°C). Use a small cookie scoop or two spoons to form 1-inch dough balls and place them in a single layer in the air-fryer basket, leaving space between each (you may need two batches). Air fry at 350°F for 6–8 minutes, turning once halfway, until puffed and lightly golden; remove to a rack to cool for a few minutes.
4. Whisk the powdered sugar with 2–3 tablespoons of milk (use the same milk ingredient) until smooth and thick but pourable; add a drop more milk if needed to reach a glaze consistency. Dip the warm donut holes halfway into the glaze or spoon glaze over them, then set on a wire rack to allow excess to drip off and the glaze to set slightly.
5. Melt the chocolate chips in a small microwave-safe bowl in 15-second bursts, stirring between each, until fully smooth (or melt over a double boiler). Transfer the melted chocolate to a small piping bag or a zip-top bag with a tiny corner snipped, pipe concentric circles over the glazed donut holes, then drag a toothpick from the center to the edge at several points to create a spider-web effect. Let the chocolate set before serving.