Air-fryer quick pumpkin rolls
Total time1 h 40 min Preparation and possible waiting 40 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 40 min Preparation and possible waiting 40 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Dough
1 to 2 hours
Method
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Cut the pumpkin into 2 cm cubes. Preheat the empty air fryer for 5 minutes at 180°C and roast for 20–25 minutes, stirring halfway, until easily mashed and no longer watery on the surface. Mash all the roasted flesh, without adding water, and cool for 15 minutes.
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Mix the cooled purée with the egg, oil and salt until uniform.
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Separately combine the flour and baking powder, then fold into the purée just until no dry flour remains. Divide between four air-fryer-safe 200 ml silicone moulds, filling no higher than two-thirds.
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Bake at 160°C for 25–30 minutes, leaving space between moulds, until a skewer comes out without raw batter and the centres are cooked. Rest in the moulds for 5 minutes, unmould and cool on a rack for another 10 minutes.
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