Description
These pumpkin donut holes remind me of mini muffins. I rolled them in a mixture of pumpkin spice, cinnamon, and sugar, but feel free to glaze them with a simple milk and confectioners’ sugar mix.
Ingredients
- avocado oil cooking spray
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon pumpkin spice
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, softened
- ½ cup pumpkin puree
- 1 large egg, at room temperature
- 2 tablespoons pumpkin syrup (such as Torani®)
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
Instructions
- Preheat the air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper and spray with nonstick cooking spray.
- Sift flour
- baking powder
- pumpkin spice
- baking soda
- and salt into a bowl and set aside.
- Beat brown sugar and butter in a second bowl with an electric mixer until fluffy. Beat in pumpkin
- egg
- pumpkin syrup
- and vanilla extract. Add flour mixture and beat until batter is just combined. Drop batter unto the prepared parchment paper using a medium-sized cookie scoop sprayed with nonstick cooking spray
- making sure donut holes are not touching.
- Air fry until donut holes are cooked
- 5 to 9 minutes. Air fry in batches if necessary. Cool for about 15 minutes.
- Combine sugar
- pumpkin spice
- and cinnamon in a small bowl. Spritz cooled donut holes with avocado oil and roll in sugar mixture.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 24