Halloween is fast approaching, and with it hoards of children will be getting ready to trick or treat. I don’t know about where you live in my area it goes a bit nuts. As much as I want to keep baby H off the sugar for as long as possible I know that sometimes it just isn’t feasible and I would rather have her have fun (and a good relationship with food) than miss out.
Luckily when it comes to seasonal baked goods at home, I’m all over that shit. These donuts tick all the boxes; they’re sweet, spiced to perfection and made with pumpkin, so they’re basically autumn in a donut shape. I’ll be making these all season and probably beyond because they’re so good and so easy to do! At this time of year it’s pretty easy to get tins of pumpkin puree in the supermarket, which means no chopping, peeling, steaming etc and adds a lovely autumnal flavour and moist texture to bakes. The maple cinnamon caramel glaze on top just makes them so decadent and sweet; you’d be forgiven for thinking they were straight out of Krispy Kreme they look so naughty! But unlike Halloween there’s no tricks with these treats, just pure, natural, deliciousness!
Makes around 6 donuts
- almond milk
- 1/2 cup ground almonds
- 1/2 buckwheat flour
- 6 tbsp pure maple syrup
- l, melted
- 3/4 pumpkin pie spice (1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp mixed spice, 1/4 tsp nutmeg)
- Pinch of Himalayan salt
mon maple glaze
- 1 tsp cinnamon
To make the donuts, preheat your oven to 180C and combine the ground almonds, buckwheat flour, spices and salt in a bowl and give them a good stir. Then stir in the other ingredients and mix well until all combined.
Spoon the mixture into a donut mould (I use a silicone one from Amazon),place on a baking tray and bake in the oven for 20 minutes. Leave to cool and then place in the fridge while you make the glaze.
For the glaze, add the ingredients to a small saucepan, bring to the boil and then leave to simmer on a medium-high heat, stirring every minute or so, for about ten minutes until it starts to thicken up into a caramel. Leave to cool for a couple of minutes, then dunk the donuts none by one to cover them in caramel. Decorate with a sprinkle of pecans or just dig in!
Love, Mrs H xx