And here we go with the
As some of you might know, I’m quite a big fan of pumpkin and the great versatility of this autumn-winter squash. When I was younger I really didn’t like it, but with time I’ve learnt how to appreciate it and use it in so many preparations!
So let’s get started with a newbie recipe from the @aroma_di_cannella’s repertoire: CHOCOLATE-PUMPKIN DONUTS! 🍩
For the skeptical palates, these donuts are a good introduction to enjoy a very nice (and #lactosefree!) sweet treat made of pumpkin. And no worries, you’ll barely taste it with the predominant flavor of chocolate, enriched by a light pinch of cinnamon. But trust me, the pumpkin is in there 😉
INGREDIENTS (For 15 mini-donuts)
250 gr pumkin
80 gr sunflower oil (or mixed seeds or equivalent of butter)
100 gr brown sugar
8 gr vanilla sugar
130 gr flour 00
30 gr unsweetened cocoa powder
10 gr baking powder
Pinch of salt
For the chocolate glaze
80 gr fresh cream
80 gr dark chocolate (or milk chocolate if you want a sweeter taste)
Start with chopping the pumpkin and steam-cook it until it softens. Then, blend it together with oil.
In a bowl, whisk the eggs with the sugars and salt, then add the pumpkin & oil mix, followed by the flour, baking powder, cocoa powder and cinnamon. Stir all ingredients until well combined.
Pour the batter on a donut-shape tin. Bake in preheated oven 175°C for 13/15 minutes.
In the meantime, prepare the glaze. Heat the cream until almost boiling. Then, add the chocolate and stir well until it melts. The glaze should be smooth and dense.
Let the donuts cool down before dipping them in the glaze. As a final touch, you can sprinkle some brown sugar on top of the donuts or decorate with chocolate sprinkles or other sugar decorations.