Air Fryer Pumpkin Beignets
These Air Fryer Pumpkin Beignets are soft, fluffy, and filled with cozy pumpkin spice flavor. Made with pumpkin puree, yeast, and simple baking ingredients, they are air-fried until golden and finished with a generous dusting of powdered sugar. This easy fall dessert is perfect for breakfast, brunch, holiday gatherings, or a sweet afternoon treat.
Ingredients
- 2½ cups all-purpose flour plus extra for dusting
- ½ cup pumpkin puree plain, not pumpkin pie filling
- ½ cup warm milk 105–110°F
- 2¼ teaspoons active dry yeast
- ¼ cup brown sugar
- 1 large egg
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Neutral cooking oil spray as needed
- Powdered sugar as needed for dusting
Instructions
- Prepare the Dough: Warm the milk to around 105–110°F (40–43°C). Mix it with the yeast and a little brown sugar, then let it stand for 5–10 minutes until foamy. Add the pumpkin puree, egg, melted butter, remaining brown sugar, pumpkin pie spice, cinnamon, and salt. Gradually mix in the flour until a soft dough forms. Knead until smooth and elastic.
- Let the Dough Rise: Place the dough in a lightly greased bowl and cover it. Leave it in a warm place for about 1–1½ hours, or until doubled in size. Gently press down the dough and allow it to rest for a few minutes before rolling.
- Cut the Beignets: Roll the dough on a lightly floured surface to approximately ¼-inch thickness. Cut it into small squares using a sharp knife or pizza cutter. Cover loosely and let the pieces rest for another 15–20 minutes.
- Air Fry Until Golden: Preheat the air fryer to 350°F (175°C) if needed. Lightly spray the basket and dough pieces with oil. Arrange the pieces in a single layer with space between them. Air fry for 5–8 minutes, checking early, until puffed and golden. Cook in batches as necessary.
- Add Powdered Sugar and Serve: Carefully remove the beignets from the air fryer and let them cool briefly. Dust generously with powdered sugar and serve warm. Add maple syrup or caramel sauce for dipping, if desired.
Notes
- Use plain pumpkin puree: Avoid pumpkin pie filling, which already contains sweeteners and spices.
- Check the milk temperature: Milk that is too hot can prevent the yeast from working properly.
- Don't add too much flour: The dough should be soft. Too much extra flour can make the beignets dense.
- Allow enough rising time: Let the dough double in size before shaping, then rest the cut pieces before air frying.
- Cook in batches: Leave space between dough pieces so hot air can circulate evenly.
- Check early: Air fryers vary, and smaller beignets may cook faster than larger ones.
- Serve fresh: Powdered sugar and a warm serving temperature give the best result.
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Freeze shaped, unbaked pieces for up to 2 months for best quality. Thaw and allow them to rise before cooking.
- Reheating: Reheat cooked beignets at 300°F (150°C) for 2–4 minutes, checking frequently. Dust with fresh powdered sugar before serving.
Nutrition Facts
- Calories: 330 kcal
- Total Fat: 9 g
- Saturated Fat: 4 g
- Cholesterol: 55 mg
- Sodium: 240 mg
- Total Carbohydrates: 53 g
- Dietary Fiber: 2 g
- Total Sugars: 13 g
- Protein: 8 g
Note: These nutrition facts are estimates per serving and may vary depending on the ingredients, amount of powdered sugar, and cooking oil used.