This recipe is a real crowd pleaser, warm doughnuts with a rich nutty chocolate sauce.

Very simple method with tasty results, and a real family treat. The taste of the pumpkin and the peanuts work so well together.

Dip them in the warm chocolate sauce or build your very own sundae, it cannot fail.

If you're planning on making a lot of them, pre-cook ahead of time and reheat in the oven, or serve them at room temperature.

A dessert heaven, and way of using your pumpkin to keeping the whole family smiling.

AuthorJustin GillamCategory, DifficultyBeginner

Yields1 Serving
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

Doughnut mix
 1 tsp Vanilla flavour
 100 ml Milk
 300 g Plain flour
 1 Wedge of pumpkin
 70 ml Vegetable oil
 50 g Dark brown sugar
 1 Large egg
 1 tsp Baking powder
 table salt
Chocolate sauce
 200 g Dark chocolate
 2 tbsp Smooth peanut butter
 100 ml Double cream
Extras
 2 l Vegetable oil
 75 g caster suger
 ½ tsp Ground cinnamon

1

Cut a large wedge straight from your pumpkin, just under a 1/4 will work.
Place on a baking tray, drizzle a little oil and rub in. Roast in the oven for 30-40 minutes or until soft enough to scoop the pumpkin away from the skin with a spoon.
Once cooked, scoop off the pumpkin leaving the skin behind, place in a food blender and blend until smooth.

2

For this recipe you will need 5 table spoons of pumpkin mix. Put the pumpkin puree, half the plain flour and the rest of doughnut mix ingredients in to the blender.
Once mixed together, remove and place in a mixing bowl, add the remaining flour to form a ball of dough, cover the bowl and chill in the fridge for 30 minutes to rest.
Next with floured hands pinch off pieces and roll in to dough balls roughly 30g

3

Simmer some water in a small sauce pan, place the chocolate, double cream and peanut butter in a heat proof bowl on top of sauce pan to create a bain-marie. Gently sir together until smooth and shiny.

4

In a clean bowl mix together the caster sugar and ground cinnamon to make the outside coating.
Next using a medium size saucepan start to heat the vegetable oil, once hot enough turn the heat down to low.
To test if your oil is hot enough drop a small piece of bread in to the oil, you need to be seeing a active frying reaction around the bread and for it not too darken to quickly. If the oil appears to hot and a little smoky immediately turn off heat and allow to cool to the right temperature
Using a spoon, gently place half of your balls in to the oil, keep them moving in the sauce for a even finish, cook for 8-10 minutes.
Remove and toss in to the cinnamon sugar, coat evenly and rest on a piece of kitchen paper.

5

How you serve them is up to you! They can be dipped into the sauce individually or create your very own doughnut sundae.
I used a glass and presented mine with a drizzle of warm chocolate sauce, a scoop of vanilla bean ice-cream finished with little sprig of fresh mint from the garden, it was a definitely a success!

Ingredients

Doughnut mix
 1 tsp Vanilla flavour
 100 ml Milk
 300 g Plain flour
 1 Wedge of pumpkin
 70 ml Vegetable oil
 50 g Dark brown sugar
 1 Large egg
 1 tsp Baking powder
 table salt
Chocolate sauce
 200 g Dark chocolate
 2 tbsp Smooth peanut butter
 100 ml Double cream
Extras
 2 l Vegetable oil
 75 g caster suger
 ½ tsp Ground cinnamon

Directions

1

Cut a large wedge straight from your pumpkin, just under a 1/4 will work.
Place on a baking tray, drizzle a little oil and rub in. Roast in the oven for 30-40 minutes or until soft enough to scoop the pumpkin away from the skin with a spoon.
Once cooked, scoop off the pumpkin leaving the skin behind, place in a food blender and blend until smooth.

2

For this recipe you will need 5 table spoons of pumpkin mix. Put the pumpkin puree, half the plain flour and the rest of doughnut mix ingredients in to the blender.
Once mixed together, remove and place in a mixing bowl, add the remaining flour to form a ball of dough, cover the bowl and chill in the fridge for 30 minutes to rest.
Next with floured hands pinch off pieces and roll in to dough balls roughly 30g

3

Simmer some water in a small sauce pan, place the chocolate, double cream and peanut butter in a heat proof bowl on top of sauce pan to create a bain-marie. Gently sir together until smooth and shiny.

4

In a clean bowl mix together the caster sugar and ground cinnamon to make the outside coating.
Next using a medium size saucepan start to heat the vegetable oil, once hot enough turn the heat down to low.
To test if your oil is hot enough drop a small piece of bread in to the oil, you need to be seeing a active frying reaction around the bread and for it not too darken to quickly. If the oil appears to hot and a little smoky immediately turn off heat and allow to cool to the right temperature
Using a spoon, gently place half of your balls in to the oil, keep them moving in the sauce for a even finish, cook for 8-10 minutes.
Remove and toss in to the cinnamon sugar, coat evenly and rest on a piece of kitchen paper.

5

How you serve them is up to you! They can be dipped into the sauce individually or create your very own doughnut sundae.
I used a glass and presented mine with a drizzle of warm chocolate sauce, a scoop of vanilla bean ice-cream finished with little sprig of fresh mint from the garden, it was a definitely a success!

Mini Pumpkin and cinnamon doughnut balls with a dark chocolate and peanut dip