Pumpkin iced ring doughnuts
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Skip to ingredients
- about 150g pumpkin wedge
- 200g plain flour
- 150g light soft brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 3/4 tsp baking powder
- 1 whole eggsplus 1 yolk
- 75ml groundnut or sunflower oil
- 1-2 tbsp milk
GLAZE
- 3 tbsp maple syrup
- 100g icing sugar
- 1 tbsp whole milk
Nutrition: per serving
- kcal227
- fat7.4g
- saturates1.6g
- carbs36.9g
- sugars23.6g
- fibre1g
- protein2.6g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C/gas 6. Cut the pumpkin into big chunks then wrap in foil and bake for 30-35 minutes, or until tender. Cut away any skin then purée the flesh in a blender. Cool then weigh out 100g.
step 2
Turn the oven down to 180C/fan 160C/gas 4. Put the flour, sugar, spices, baking powder and 1/2 tsp salt in a bowl and mix. Put the eggs, purée and oil in a jug and beat together. Mix the wet ingredients into the dry to make a batter. Add a little milk if you need to loosen it.
step 3
Lightly oil 2 non-stick, 6-hole doughnut tins. Put the batter into a piping bag or food bag with the corner cut off. Pipe into the holes to about 3/4 full. Bake for 10-12 mins until springy, then turn out onto a rack to cool a little.
step 4
To make the glaze, melt the syrup, icing sugar and milk in a small pan with 1 tbsp water and a pinch of salt. Pour into a shallow bowl then dip each doughnut in the glaze. Leave to set a little before eating.
