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
- Preheat the oven 180C, butter and flour 12 muffin cups.
- Place the pumpkin in a small pan and cover with water. Bring to the boil and simmer for 10-15 minutes until soft. Drain the liquid and keep to one side.
- Put the pumpkin in a blender and blend to a puree, if it sticks add a little of the cooking liquid. Put to one side and discard any leftover liquid.
- Beat the butter and sugar for a few minutes until light and fluffy. Add the rest of the ingredients including the pureed pumpkin and stir together until thoroughly mixed.
- Fill the muffin cups almost to the top then bake for 20-25 minutes until springy.
- When the muffins are still warm but cool enough to handle roll in sugar mixed with cinnamon.