Ingredients
- pumpkin wedge about 150g
- plain flour 200g
- light soft brown sugar 150g
- ground cinnamon 1 tsp
- ground ginger ½ tsp
- ground nutmeg ¼ tsp
- ground allspice ¼ tsp
- baking powder 3/4 tsp
- eggs 1 whole, plus 1 yolk
- groundnut or sunflower oil 75ml
- milk 1-2 tbsp
GLAZE
- maple syrup 3 tbsp
- icing sugar 100g
- whole milk 1 tbsp
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 227
- Fat 7.4g
- Saturates 1.6g
- Carbs 36.9g
- Sugars 23.6g
- Fibre 1g
- Protein 2.6g
- Salt 0.3g
