Description
Delicious and fluffy pumpkin donut holes that can be made in an air fryer or oven, perfect for fall treats.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for coating)
Instructions
- Preheat the air fryer to 350°F (175°C) or the oven to 350°F (175°C).
- In a large bowl, mix together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a small cookie scoop, drop dough into the air fryer basket or onto a baking sheet lined with parchment paper.
- For air fryer, cook for 8-10 minutes until golden brown. For oven, bake for 10-12 minutes.
- Remove from the air fryer or oven and let cool slightly.
- Roll the warm donut holes in powdered sugar to coat.
Notes
- Make sure not to overmix the batter to keep the donut holes fluffy.
- Store any leftovers in an airtight container for up to 3 days.
- Feel free to add chocolate chips or nuts for extra flavor.
Nutrition
- Serving Size: 2 donut holes
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg