Benjamina Ebuehi’s recipe for pumpkin spice mini doughnuts with maple cream | The sweet spot

Make these doughnuts from scratch in half an hour, and serve with seasonal spices and maple cream

Pumpkin spice lattes are not my thing, but give me the flavours of pumpkin with all those autumnal spices in any other format and I’m sold. These little doughnuts are ridiculously easy to make, much faster than the traditional yeasted kind, so you can have them hot out of the fryer in less than an hour. These have got a soft, more cake-like texture thanks to the pumpkin puree – I use tinned for ease, but you could blitz up your own if you have some squash to use up.

Continue reading...

from Recipes | The Guardian https://ift.tt/toGz7kw
via IFTTT

Comments

Popular posts from this blog

Aldi cast iron cookware range to rival Le Creuset is back – in pretty pastel pink!

How to cook turkey crown: The best turkey crown recipe

Ayda Field reveals shocking details of her and Robbie Williams' break up