Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (120g) pumpkin puree
  • 0.25 cup (60ml) maple syrup
  • 1 large egg (50g)
  • 2 tbsp (30ml) melted unsalted butter
  • 0.25 cup (50g) granulated sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) or air fryer to 330°F (165°C).
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt until no clumps remain.
  3. Stir in the pumpkin puree, maple syrup, egg, and melted butter. Mix until just combined; stop as soon as the flour streaks disappear.
  4. For Baked Holes: Scoop the batter into a greased mini muffin tin, filling each cup about 3/4 full. Bake for 10–12 minutes until the tops spring back.
  5. For Air Fryer Holes: Line the basket with parchment paper. Scoop small balls of dough (about 1 inch) into the basket, leaving space between them. Air fry for 6–8 minutes until mahogany-colored.
  6. While the doughnut holes are cooking, combine the sugar and cinnamon in a small bowl.
  7. Immediately upon removal from the heat, transfer the hot doughnut holes into the sugar mixture and toss gently until completely coated.