Air Fryer Pumpkin Donuts That Wont Spike Blood Sugar
Introduction
If you love cozy fall baking but want steady energy and balanced blood sugar, these air fryer pumpkin donuts deliver the warm spice and tender crumb you crave without the crash. They are made with fiber rich pumpkin, protein forward dairy, and low glycemic sweeteners to help support glucose control. That means you can enjoy a seasonal treat while keeping your wellness goals front and center.
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These donuts use almond flour, a touch of coconut flour, and allulose or erythritol to create a satisfying bite with fewer net carbs than classic cake donuts. Air frying keeps the texture light and the cleanup simple, and you can finish them with a cinnamon sweetener dusting or a silky pumpkin glaze. Whether you are managing diabetes, aiming for a lower glycemic load, or just want a smarter sweet, this recipe is a feel good fit for cool weather mornings, lunchbox surprises, or a post dinner treat.
Ingredients
Dry
– Blanched almond flour one and one quarter cups
– Coconut flour two tablespoons
– Baking powder one and one quarter teaspoons
– Pumpkin pie spice one and one half teaspoons
– Ground cinnamon one half teaspoon
– Fine sea salt one quarter teaspoon
Wet
– Pumpkin puree three quarters cup not pie filling
– Large eggs two at room temperature
– Greek yogurt plain unsweetened one quarter cup
– Granular allulose or erythritol one third cup
– Pure vanilla extract one teaspoon
– Light olive oil or avocado oil one tablespoon plus a little for greasing
Cinnamon sweetener coating option
– Granular allulose two tablespoons
– Ground cinnamon one teaspoon
Pumpkin glaze option
– Confectioners style allulose one half cup
– Pumpkin puree one tablespoon
– Unsweetened almond milk one to two tablespoons
– Vanilla extract one half teaspoon
– Ground cinnamon pinch
– Fine sea salt tiny pinch
