
Cinnamon Donuts with Pumpkin Mash
Ingredients
- 1/3 cup thawed Birds Eye Pumpkin & Cauli Mash
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened almond milk
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- 1 cup wholemeal self-raising flour or gluten free
- 1 teaspoon ground cinnamon
Ingredients for Coating
- 1/2 teaspoon ground cinnamon
- 1 tablespoon coconut sugar
Instructions
- Preheat the oven to 180°C on a fan forced setting and lightly grease a donut tray.
- Add the pumpkin mash, maple syrup, almond milk, butter and vanilla to a blender or food processor and blitz until smooth.
- Transfer into a large bowl and sift in the flour and cinnamon. Mix ingredients together until it resembles a thick cake batter.
- Pour mixture into the donut tin, filling them ¾ of the way.
- Place the tray in the oven and bake for 10-12 minutes, until a skewer comes out clean.
- Mix the cinnamon and coconut sugar together on a plate.
- Once the donuts are cooked, allow them to cool slightly. Then, toss in the cinnamon coating and serve.