Hi friends! It’s been a minute since I’ve been on here! We are busy busy busy at the house finishing up a kitchen reno and a few other projects in the new house. It’s crazy how one little renovation can balloon into a much larger one. We’ve ordered countertops, prepped our cabinets for painting, removed old backsplash and received our cabinet order to build the new island. I can’t wait to have my kitchen back!
That being said, I’m still cooking (on a coleman stove and BBQ) and using my air fryer! Which brings me to my next recipe! I’ve been craving all things pumpkin ever since the leaves started to turn colour here. All the cozy vibes! All I want to do is curl up with a good (self-help/inspirational …currently reading ‘Finding Ultra’ by Rich Roll) book, a cup of tea and a sweet treat. I tend to clean up my dessert recipes because we all deserve treats and we should feel good about every single thing we put into our bodies. Eat better not less! No one should feel like they have to deprive themselves of the tasty things in life. These donut holes are like eating the tops of freshly baked muffins. Crispy on top and warm and soft on the inside and naturally gluten free! WOO! I DIE.
I’m a good kind of busy this week (the kind where you don’t feel overwhelmed and actually feel like you’re accomplishing things). I hope this week is treating you well!
Ps: I feel like these pics have a real shake-n-bake feel. If you know you know.
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 1/2 arrowroot starch
- 1/4 tsp xanthan gum
- pinch of sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup coconut sugar
- 1 tsp pumpkin pie spice
- 2 pasture-raised eggs
- 1/3 cup maple syrup
- 1/2 cup + 2 tbsp pumpkin puree
- 2 tbsp melted coconut oil
- 1-2 tbsp unsweetened almond milk
In a large bowl, mix wet ingredients with a hand mixer or electric mixer. In another bowl. add all dry ingredients and combine. Add wet to dry ingredients and mix until well combined. If the mixture is too thick, add a little almond milk.
Prep air-fryer base by brushing with some melted coconut oil. Using a mini ice cream scoop, scoop balls of dough on to the fryer base leaving at least an inch between each donut hole. brush each ball with a little coconut oil. Set fryer to 10 mins at 350 F, flipping donut holes halfway through. If still too moist in the centre, fry an additional 2 minutes.
You can eat these as they are or glaze them using almond milk and icing sugar mixed together, or, like i did, melt some coconut oil and brush baked donut holes and roll in 1 tsp pumpkin pie spice mixed with coconut sugar. YUM YUM!