Tom Hunt’s Pumpkin Doughnut Muffins Recipe | pebble magazine
Eat & Drink

Tom Hunt’s Pumpkin Doughnut Muffins Recipe

Share article on...

Facebook

Whatsapp

Twitter

Pinterest

Support us from £3 a month and fund new journalism on topics that matter to you

Become a Patron

Tom Hunt’s Pumpkin Doughnut Muffins Recipe

Recipe
Eat & Drink
1 Servings
Prep time: 30 mins
Cook time: 25 mins

Rustle up these scrummy doughnut muffins with any pumpkin leftovers.

Georgina Wilson-Powell

Thu 7 Jan 2021

We love Tom Hunt's root-to-fruit use everything approach to cooking, where fruit and veg take centrestage and food waste is kicked to the kerb.

These scrummy little doughnuts are easy to make and taste divine rolled in cinnamon. They’re perfect to use up leftover pumpkin innards for Halloween.

Tom Hunt is the author of The Natural Cook and Eating For Pleasure, Planet and People.

Pumpkin muffins on a blue surface man standing in front of brick wall and black board

200g pumpkin, cut into cubes
75g butter, plus extra for the topping
75g natural cane sugar, plus extra for the topping
1 large eggs
180g flour
1.5 tsp baking powder
1/4 tsp baking soda
1/2 tsp allspice (optional)
40ml yoghurt
1 tsp cinnamon plus extra for topping

Comment on this article

What to Do Next

Subscribe To
pebble

Stay up to date with all the latest eco news and features. We plant trees for every subscriber. Every 100th subscriber wins their own tree.

Support Us On
Patreon

From £3 a month. Help us invest in new journalism on topics that matter to you.

Join Our Facebook
Community

Ask questions and share tips, recipes and your green wins in our super friendly Facebook community, the pebble pod.

Support us from £3 a month and fund new journalism on topics that matter to you

Become a Patron