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.
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.
Per Serving: 58 calories; protein 1.3g; carbohydrates 10.4g; fat 1.3g; cholesterol 10.3mg; sodium 50.4mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.