If you’re looking for a simple, quick, and delicious breakfast that is also healthy, then look no further! These pumpkin donut holes are divine! They have a perfect crisp to the outside while being soft and moist on the inside. Loved by both kids and adults!
I adapted this recipe from a recipe I found on Fred Meyer. My goal with baking is to make it as healthy as possible while still being crazy delicious. These check both boxes!
Air Fryer Pumpkin Donut Holes
Ingredients:
Donut holes:
- 1/4 cup butter, softened
- 1/4 cup brown sugar (see below)
- 1 large egg
- 1 Tbsp vanilla extract
- 1/2 cup milk
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour (see below)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
Cinnamon sugar topping (optional)
- 1 cup granulated sugar (see below)
- 1/4 cup cinnamon
Pumpkin icing (optional):
- 3/4 cup powdered sugar (see below)
- 1 Tbsp pumpkin puree
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 Tbsp milk
Instructions:
For the donut holes:
In the bowl of a stand mixer, cream together the butter and brown sugar. Add egg, vanilla, milk, and pumpkin puree. Mix until combined, then stir in the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mix until a dough forms, then use a 1 1/2 inch scoop to drop dough into balls. Flour hands and roll into ball shapes. If you prefer a cinnamon sugar topping, roll the balls around in the cinnamon sugar at this point. You can also opt for doing this after cooking the donut holes, but you’ll need to roll them around in butter first.
Pre-heat air fryer to 350 degrees. Spray air fryer basket with nonstock cooking spray. Add the donut holes in a single layer and cook for 9-11 minutes, until golden. Repeat with remaining donut holes.
If you’re opting for the pumpkin icing, mix it up while the donut holes are cooking. Follow the instructions below.
Once donut holes are done, let cool for a couple of minutes and then dip in the pumpkin icing (if using).
For the pumpkin icing:
In a mixing bowl, whisk together the powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and milk. Transfer mixture to a small zipper bag and seal. Cut a tiny corner off the tip and drizzle mixture over tops of scones. Allow to set. If you like a lot of icing on your scones, you can double the icing recipe. Otherwise, there’s just enough for a good, hearty drizzle.
Healthy ingredient swaps
Here are some of my favorite sugar swaps for this recipe. For healthy flour alternatives and more sugar swap ideas check out Healthy Baking Substitutes.
Brown sugar alternatives:
Granulated sugar alternatives:
Powdered sugar alternatives:
