Add all your dry ingredients into your food processor and pulse a few times to combine the dry ingredients to avoid clumping.
Add your greek yogurt and pumpkin to the food processor with the dry ingredients and pulse until combined into a big dough ball. Add dough to the freezer for 15-20 minutes to cool or until no longer sticky to the touch.
Now take your dough and take little pieces of it and roll into donut hole size balls. You’ll make around 45 donut holes. These will rise when cooking so think a little bit smaller than a normal donut hole.
Spray the tray of your air fryer with non-stick cooking spray and then add half your batch to the air fryer. Spray the tops with non-stick cooking spray and then air fry on 350 Degrees F for 5 Minutes.
While those are cooking, whip up a quick glaze by adding your powdered sugar into a bowl along with your 20 ml of almond milk. Be careful to not add more than what I said! The tiniest bit extra can make it very watery.
Once donut holes have cooled for about 10 minutes, toss in your glaze and then let sit on a wire rack to let the icing set. You’ll only end up getting about half the icing on the donuts because the other half will drip off.
Then it’s time to enjoy!
Serving Size: 1
Serving Per Recipe: 45 Donuts
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: