Pumpkin & Hazelnut Mini Doughnuts


For the doughnuts

  • 200g plain flour
  • 1½ tsp baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 125g butter, cubed and softened
  • 115g caster sugar
  • 25g ground hazelnuts
  • 1 egg
  • 180ml milk
  • 110g pumpkin pureé

To Finish

  • 50g caster sugar
  • 1 tsp ground cinnamon
  • 25g ground hazelnuts


  1. Preheat the oven to 160°C/320°F.
  2. To make the doughnuts, place the flour, baking powder and spices in a large bowl and mix together. Add the butter and, using your hands, rub in until the mixture resembles fine breadcrumbs. Stir in the sugar and ground hazelnuts.
  3. Whisk the egg and milk together in a jug and gradually add to the dry mixture, mixing well between each addition, until creamy and smooth. Stir in the pumpkin pureé.
  4. Transfer the mixture to a piping bag, snip the end off and fill a mini doughnut mould, allowing roughly 1 heaped tsp of mixture per mini doughnut. Bake for 10-11 minutes
  5. Meanwhile, place the 50g sugar, cinnamon and ground hazelnuts in a bowl and combine, ready to finish the cooked doughnuts.
  6. Remove from the oven, leave in the moulds to cool for a minute, then turn out the doughnuts and toss in the sugar mixture to coat. Serve warm.

Tip: If you can’t find ground hazelnuts in a shop, grinding your own in a mortar and pestle works really well.