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Mini Pumpkin Doughnuts Recipe

Prep

30 mins

Bake

N/A

Serves

10+

Difficulty

Medium

About

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?

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make the Mini Pumpkin Doughnuts

Step 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.

Step 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.

Step 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.

Step 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.

Step 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

Ingredients

Serving

1

For the Mini Pumpkin Doughnuts

Pumpkin-puree

Butternut squash puree

Get rid of any excess liquid before adding it to a better by placing it in a sieve for 10 minutes)

200 g
Flour

Plain flour

220 g
Eggs

Egg

2
Lyle's-golden-syrup

Lyle’s Golden Syrup

50 g
Baking-powder

Baking powder

2 tsp

Rum

20 ml
Vanilla

Vanilla paste

1 tsp
Butter

Butter, melted

30 g
Salt-table

Pinch fine table salt

1

For the Dark Chocolate Dipping Sauce

Cream

Whipping cream

100 ml
Lyle's-golden-syrup

Lyle’s Golden Syrup

20 ml
Chocolate

70% Dark chocolate

50 g
Butter

Butter

20 g
Salt-table

Pinch fine table salt

1
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

Use to coat the warm doughnuts in - mix it with cinnamon or spices of your choice if you like

50 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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