Mini Pumpkin Doughnuts Recipe

Categories:

breads & muffins
coffee break
autumn

These Mini Pumpkin Doughnuts are proof that good things come in small packages. And when they are then flavoured with pumpkin and Lyle’s Golden Syrup, deep-fried, and dusted in sugar…it’s got it all! Oh, and did we mention it comes together in 15 minutes?

Check out the baker

This tasty recipe was created by Anja. You can find more of her delicious creations via her Instagram channel at @hungry_anja or via her blog.

Find more of her recipes here
Ingredients
For the Mini Pumpkin Doughnuts
  • 200g butternut squash purée (get rid of any excess liquid before adding it to a batter by placing it in a sieve for 10 minutes)
  • 220g plain flour
  • 2 eggs
  • 50g Lyle’s Golden Syrup
  • 2tsp baking powder
  • 20ml rum
  • 1tsp vanilla paste
  • 30g melted butter
  • Pinch of salt
For the Dark Chocolate Dipping Sauce
  • 100ml whipping cream
  • 20ml Lyle’s Golden Syrup
  • 50g 70% cacao dark chocolate
  • 20g butter
  • Pinch of salt
  • 50g of caster sugar to coat the warm doughnuts in - mix it with cinnamon or spices of your choice if you like
Instructions
How to make the Mini Pumpkin Doughnuts

  1. In a bowl, using a whisk, mix together the flour, eggs, pumpkin purée, Lyle’s Golden Syrup, salt, melted butter, baking powder, vanilla and rum until combined. Make sure not to over-mix.
  2. The batter should be quite thick, like a thick pancake batter. If you’re not in a rush leave the batter to rest for 30min in room temp before frying. 
  3. Meanwhile, make the chocolate dipping sauce. Heat the whipping cream, Lyle’s Golden Syrup, butter, a pinch of salt and chopped dark chocolate until thick and creamy. Whisk it continuously on medium-high heat. This should ensure that your chocolate doesn’t split because of the temperature being too high.
  4. Transfer half of the batter into a piping bag, or you can use a small plastic freezer bag.  Cut the end of the bag, approx 2cm wide. Heat the sunflower oil in a small pan (approximately 500ml) at medium heat. The oil temperature should be at around 170-180 celsius in order to ensure your pumpkin doughnuts will be cooked all the way through.
  5. Pipe little balls above the pan by cutting the mixture that is coming out of the bag with scissors. Fry them for approx 3-4min until golden brown. Get them out on a kitchen towel to soak up any excess oil, then transfer them to a plate with caster sugar and gently coat each doughnut in it. Serve immediately while still warm with that finger-licking dark chocolate dipping sauce. Enjoy