Pumpkin Spice Donut Holes


Thought you couldn’t make moist donuts that are dairy-free and gluten-free? Wrong!

Thanks to super-star ingredients like remade pancake + waffle mixe (I used Birch Bender’s Plant Powdered mix) and Georgia Grinders cashew butter, these Pumpkin Spice Donut Holes are not only super moist and delicious, but they’re also allergy-friendly and perfectly poppable for your little ones! Break up with your oven immediately, and dust off that air fryer, because these donut holes are by far one of my favorite recipes I’ve ever made.

If you want to follow this recipe exactly but don’t have all the ingredients, feel free to use code: kellyk to save money on your cashew butter. No pressure, but I always love a deal! Be warned, though, this stuff is seriously addicting!

To start, combine all the donut ingredients in a small bowl. Then, line your air fryer with a sheet of parchment paper. Roll 12 tablespoon-sized balls with the batter, and place them on the parchment sheet. Set your air fryer to 320 degrees Fahrenheit, and bake for 8 minutes.

Once cooled, whisk together the glaze, and pour it over the donut holes as generously as your heart desires. Then, sit down with a latte, and indulge in the flavors of fall.

Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!


Pumpkin Spice Donut Holes

These Pumpkin Spice Donut Holes are made with your air fryer in just 8 minutes for delicious poppable treats you're going to love!
Prep Time 10 minutes
Cook Time 8 minutes
Course Breakfast, Dessert, Snack
Servings 12



  • 1 cup pancake mix
  • 2 tbsp cashew butter
  • 1/4 cup dairy-free yogurt
  • 2 tbsp pumpkin purée
  • 2 tbsp maple syrup
  • 1/4 tsp pumpkin spice seasoning


  • 1/4 cup organic powdered sugar
  • 1 tsp dairy-free milk


  • In a small bowl, combine the donut ingredients.
  • Place a small piece of parchment paper into your air fryer.
  • Roll 12 tbsp-sized balls with the batter and place them on the parchment paper.
  • Bake at 320 for 8 minutes.
  • Let cool completely before glazing.
  • To make the glaze: whisk the ingredients together and pour over the donuts.
Keyword Breakfast, dairy free, gluten free, vegan

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. Remember peeps- I’m real AF and would only recommend products I absolutely love and use myself. Thank you for supporting me in my realness- you make my LIFE!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to top