Pumpkin Donut Holes
2 ingredient dough. Can’t really get much simpler than this recipe. Even though it’s simple, they taste like they’re super complex! Loving this recipe for pumpkin szn (which let’s be real is all year long)
Two things that show how amazing this cake is: I made it on my birthday, and the loaf was longer but my dad ate some before I could grab my camera to take pics (classic).
- Pumpkin Puree (not pumpkin pie filling)- makes the donut batter stick together and gives it structure, also adds nutrients like vitamin A.
- Self-rising flour- I used cassava but can use oat, GF, white, or wheat (if you don’t have self rising mix 1 cup flour with 1 1/2 tsp baking soda.
- Powdered Sugar Replacement- I used monk fruit sweetener; can replace with regular powdered, but it will affect nutritional value unless it’s a zero calorie alternative.
- Cashew Milk- can use any milk you want, but I like cashew!
- Pumpkin Spice & Cinnamon- essential for flavor!
(makes about 16)
For the donuts:
- 1 cup Pumpkin Puree
- 1 cup self-rising flour
(for extra flavor add 1/4 cup sweetener and 1 tsp each cinnamon & pumpkin spice)
For the glaze:
- 1/3 cup powdered sugar replacement
- 1 Tbsp Cashew Milk
- Cinnamon (optional)
- Set air-fryer to 375 or oven to 350 degrees F.
- In a large bowl combine pumpkin & flour (also sweetener and spice if desired.)
- Roll into balls and place in air fryer or oven.
- For airfryer- bake 6-8 min or until golden; for oven bake about 10 min
- Combine cashew milk, powdered sugar and cinnamon (may need to add more cashew for consistency)
- Dip donut holes into glaze and enjoy!
1 donut hole: Calories: 45 Fat: 0g, Carbs: 10.6g (3g fiber), Protein: 0g