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Instructions
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Preheat your air fryer to 350°F (175°C) for about 5 minutes.
- Using a small cookie scoop or your hands, form the dough into small balls, about 1 inch in diameter.
- Place the donut holes in the air fryer basket in a single layer, leaving space between them.
- Air fry for 8-10 minutes or until they are golden brown and cooked through. You may need to do this in batches.
- While the donut holes are still warm, brush them with melted butter and roll them in a mixture of sugar and cinnamon until fully coated.
- Allow them to cool slightly before serving. Enjoy!
Chef’s Tips
- Make sure your pumpkin puree is not too watery; drain excess moisture if necessary.
- Experiment with different spices, such as ginger or cloves, for added flavor.
- Store any leftovers in an airtight container; they can be reheated in the air fryer for a few minutes.
Nutrition (per serving)
Approximate calories: 90, Protein: 1g, Carbs: 14g, Fat: 4g
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