Tom Hunt’s Pumpkin Doughnut Muffins Recipe
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.
200g pumpkin, cut into cubes
75g butter, plus extra for the topping
75g natural cane sugar, plus extra for the topping
1 large eggs
1.5 tsp baking powder
1/4 tsp baking soda
1/2 tsp allspice (optional)
1 tsp cinnamon plus extra for topping
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