Tom Hunt, eco-chef and director of Poco restaurant, gives us his scrummy doughnut recipe.
Serves: recipe makes 12
Prep time: 30 minutes
Cooking time: 20 -25 minutes
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.
Storage: The muffins are best eaten hot but will keep for 3 days at room temperature in a sealed container.