Benjamina Ebuehi's recipe for mini pumpkin spice donuts with maple cream | The perfect place

Pumpkin spice lattes aren't my thing, but give me the flavors of pumpkin with all those fall spices in any other format and I'm sold. These little donuts are ridiculously easy to make, much faster than traditional yeast donuts, so you can have them hot out of the air fryer in under an hour. Thanks to the pumpkin puree, they have a soft, more cake-like texture - I use canned for ease, but you can make your own if you have squash to use. p>Mini pumpkin and maple cream donuts

Prepare 15 minCook 15 minServes 6

For the donuts200 g of pumpkin purée2 large eggs1 tsp vanilla bean paste200g plain flour65g caster sugar, plus extra to finish2 tsp baking powder2 tsp cinnamon, plus extra to finish½ tsp ground nutmeg1 tsp ginger¼ tsp ground cloves1 pinch of salt50g unsalted butter, meltedSunflower oil, for frying

For the maple cream200ml double tbsp maple syrupA pinch of salt

Mix the pumpkin purée, eggs and vanilla in a bowl until smooth.

In another bowl, combine the flour, sugar, baking powder, spices and salt. Make a well in the center and pour in the pumpkin mixture and melted butter. Stir until just combined, cover and let stand at room temperature for about half an hour.

Combine three tablespoons of powdered sugar and half a teaspoon of cinnamon in a shallow dish and set aside.

To make the maple cream, whip the cream and maple syrup into peaks firm and chill in the refrigerator until ready to use.

Fill a medium-sized saucepan halfway with oil and heat to 170C using a thermometer; if not, test by dropping a drop of batter - it should sizzle and float to the top (if it browns within seconds, the oil is too hot). of the batter in the oil and cook for a minute or two on each side, until nicely browned. Remove from the oil with a slotted spoon and place on a plate covered with paper towel. While the donuts are still warm, stir them into the cinnamon sugar and serve with the maple cream.