I've always had this notion to bake with pumpkin but never been confident enough to try. There are so many desserts and cakes that you can make with the sweet vegetable and this year I finally decided to give it a shot. 

After a quick browse through Pinterest, on a day when I was feeling particularly autumnal, I ordered some pumpkin puree to make mini baked pumpkin doughnuts. 


I like the idea of doughnuts but am often put-off by their greasy texture. Baking the dough is far less fatty and quite frankly,  a lot less hassle. 

This recipe is incredibly simple and will leave you with a tray of sugary desserts which smell just like autumn should. 


For the dough:

1  3/4 cups Plain Flour 

2 Teaspoons Baking Powder 

1/2 Teaspoon Salt 

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Allspice

3/4 Cup Pumpkin Puree 

1/2 Cup Light Brown Sugar

1/3 Cup Vegetable Oil

1 Large Egg

1/2 Cup Milk

For sugar coating: 

1/2 Cup Butter

1 Cup Granulated Sugar

2 Tablespoons Ground Cinnamon

Preheat the oven to 180C and grease a doughnut pan

In a bowl mix together the flour, baking powder, salt, cinnamon, nutmeg and allspice. Then, in a separate bowl, mix the pumpkin puree and brown sugar before adding the oil and egg. Mix until well combined and pour in the milk. Mix again until smooth. 

Add the dry ingredients to the wet and gently stir using a wooden spoon. Pour the mixture into a piping bag before cutting the tip off. Pipe the batter into the doughnut pan and fill almost to the top. Bake for around ten minutes and then leave to cool on a cooling rack. 

In the meantime melt the butter and place in a bowl. In a separate bow combine the sugar and cinnamon and have ready for dipping. 

Once the doughnuts are cool enough to handle, dip each one into the butter and then the cinnamon and sugar mix. Enjoy at room temperature with a chai latte on a cosy autumnal day.