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.
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
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