These pumpkin and pecan twirls don't take long to make (really!) and are a special treat for a weekend or holiday breakfast. Any leftover twirls warm well in the air fryer for later in the week. The little buns also are great for dessert or for a snack with a cup of coffee or tea. The twirls are soft, moist, and just a bit sweet. Rather than being totally decadent, the twirls include ingredients-- like whole-wheat flour, Greek yogurt, and pecans--that actually are good for you! The twirls don't include artificial sweeteners (which I really, really dislike) and do include some sugar, which is in the pumpkin pie mix in the dough and filling. That said, the amount of sugar in the twirls is far less than in many sweet rolls. The twirls are easy to make, and if your starter is weak, not to worry. The dough includes baking powder, which will ensure that the twirls rise. I make the twirls in the air fryer to avoid turning on the regular oven, but, if you'd like to bake them in the oven, you can do so on baking sheets lined with baking parchment. Bake the twirls in the regular oven at 350 degrees for about 20 minutes. Enjoy!
Sourdough Pumpkin and Pecan Twirls -- Make about 9
1 cup of sourdough starter/discard
1/4 cup of canola oil
2 tablespoons of plain Greek yogurt (fat free is fine)
2 tablespoons of pumpkin pie mix (the kind that comes in a can, not the spice)
1 1/2 cups of white whole-wheat flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
Filling
1 cup of pumpkin pie mix (minus the 2 tablespoons you use in the dough--use the rest
of the mix in a pie, cake, or waffles!)
2 - 3 tablespoons of dried cranberries
1/2 teaspoon of cinnamon
1/4 cup of chopped pecans
Frosting/Topping
1/4 cup of cream cheese, softened
2 tablespoons of orange juice
Cinnamon
In a large bowl mix together well the starter/discard, oil, yogurt, and pumpkin pie mix. Once the wet ingredients are thoroughly blended, add the flour, baking powder, salt, and cinnamom and stir, then knead the dry ingredients into the wet ingredients. Pat or roll the dough out to a rectangle about 1/2-inch thick--about 12- by 8-inches. Mix all the filling ingredients together well (you can do that in the bowl you used for the dough). Spread the filling out evenly over the dough to within about 1/2-inch of the edges of the dough. Roll up the dough, jelly-roll-fashion, from one of the long sides, and cut the dough roll into slices 1- 1 1/2-inch thick. Place the dough slices on pieces of baking parchment cut to fit your air fryer basket, leaving at least an inch and a half between the dough slices. Air fry one batch of dough slices at 320 degrees for 10-15 minutes or until the twirls are golden brown and barely firm to the touch. Remove the twirls from the air fryer basket and repeat the cooking process with the remaining dough. Let the twirls cool for about five minutes. Mix the softened cream cheese and orange juisce together until they are smooth. Frost the still warm twirls with the cream cheese mixture and then dust the tops of the twirls with a little cinnamon.
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