Go Back
–+ servings
jacob eating pumpkin donut hole

Pumpkin Donut Holes Recipe (With Step By Step Photos)

5 from 1 vote
A macro-friendly, high-protein pumpkin treat cooked in the air fryer. These donut holes deliver classic fall flavors with 4g of protein per bite, zero deep frying, and no added heavy oils.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 12 donut holes
Course: Breakfast, Dessert
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Donut Hole Dough
  • 1 cup canned pumpkin pure pumpkin puree, not pie filling
  • 30 g protein powder vanilla or unflavored whey/casein blend
  • 0.5 cup self-rising flour
  • 2 tbsp sugar substitute monk fruit, erythritol, or allulose
  • 1 pinch salt
  • 1 tsp pumpkin spice optional, but highly recommended

Equipment

Method
 

  1. Preheat your air fryer to 325°F (160°C).
  2. In a medium bowl, mix together the canned pumpkin, protein powder, self-rising flour, sugar substitute, salt, and pumpkin spice. Stir until a thick, scoopable dough forms and no dry powder remains.
  3. Use a cookie scoop to portion the dough into balls (about 1 tablespoon each) and roll them gently between damp hands to smooth the exterior.
  4. Lightly spray the preheated air fryer basket with nonstick spray. Place the donut holes in a single layer, ensuring they do not touch.
  5. Air fry at 325°F for 12 minutes. Flip or shake the basket around the 8 to 9-minute mark to ensure even, golden brown cooking.
  6. Remove from the air fryer and let cool for 2 to 3 minutes. They will firm up as they rest. Toss in an optional cinnamon sugar substitute mixture while warm if desired.

Nutrition

Calories: 50kcalCarbohydrates: 5gProtein: 4gFat: 0.5g

Notes

Healthy Pumpkin Spice Donut Holes Tips & Expert Strategy

TEXTURE/MOUTHFEEL: These are baked donut holes, meaning they have a dense, moist, cake-like crumb. They are not light and airy like a deep-fried yeast donut. The exterior will have a slight resistance, yielding to a fudgy pumpkin center.
WHEY VS CASEIN: This recipe requires a whey/casein protein blend to work correctly. Using 100% whey protein will cause the donut holes to become rubbery and tough under the heat of the air fryer.
THE MELLOWING EFFECT: Pumpkin baked goods almost always taste better after they have had time to rest. Allowing these to sit for 20 minutes lets the spices bloom and the moisture evenly distribute through the crumb.
PROFESSIONAL FINISH: If you are applying a cinnamon sugar coating, do it while the donut holes are still warm (but not blazing hot) from the air fryer. The residual heat creates just enough tackiness on the surface for the granules to stick without needing melted butter.

Tried this recipe?

Mention or tag @bakedlean!