Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.