Mini muffins are how I would describe these pumpkin donut holes. Feel free to glaze them with a straightforward milk and confectioners’ sugar combination instead of the pumpkin spice, cinnamon, and sugar I used to coat them.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 donut holes |
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.
Nutrition Facts
| Calories | 58 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 50 mg |
| Sugars | 3 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |