Natural Treats recipes
Cute mini pumpkin doughnuts for babies are actually just as much for Mum. Because if I am being honest I may have eaten more of these goodies than my little Oscar! Babies and toddlers love doughnuts. I’m going to go on a whim and say it’s mostly the fun shape.
A Fun Doughnut Game for Toddlers
We’ve been practising our ABC’s lately and one of our fun ways to recognize letters is with our food. So with these little pumpkin doughnuts, we were able to make the letters O, C, M, U, S, and W. Oscar loved the game and the pumpkin doughnuts!
Preparing the Pumpkin
Ok, back to the pumpkin doughnuts… I like to roast my own pumpkin because it adds to the richness in flavour but you can absolutely use tinned pumpkin too. You can find tinned 100% pumpkin puree at Dunnes stores. You’ll want to use about the same weight of pumpkin puree as freshly roasted pumpkin, so be sure to measure.
I love this caramel glaze! It is refined sugar-free, however, I do often leave the glaze off for the smaller babies. The pumpkin doughnuts also keep better if you do not pour the glaze over until you’re ready to serve. I also like to crush pistachios with a mortar for a decorative and flavorful topping (again, not for smaller babies).
How to Store Pumpkin Doughnuts
Mini pumpkin doughnuts can be kept in an airtight container on the counter for about 2-3 days and just a little longer in the refrigerator. These mini doughnuts can also be frozen (without glaze) for about 4-6 weeks. Just be sure they are completely cooled before placing in an airtight freezer bag or container. Freeze immediately.
This recipe is sponsored by Dunnes Stores and you can find all of the amazing ingredients in-store! If you make this recipe please do tag me on Instagram #babyledfeeding! I always love seeing your creations.
More baby led weaning recipes you may like:
24 mini doughnuts
220g pumpkin (1 small pumpkin or 1 cup)
1/2 teaspoon cinnamon
250g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground clove
80ml (1/3 cup) milk
60ml (1/4 cup) rapeseed oil
2 tablespoons maple syrup
Caramel Glaze (leave out for smaller babies)
2 tablespoons maple syrup
2 tablespoons milk of your choice
Ground pistachios to serve.
- Pre-heat oven to 180ºC. (350ºF)
- Cut the pumpkin in half and scoop out the seeds, then cut into small little chunks. You can leave the skin on to roast as it is much easier to remove when the pumpkin is soft.
- Sprinkle over the 1/2 teaspoon of cinnamon and a drizzle of rapeseed oil, then roast for 30 minutes until soft. Leave to cool before removing the skin and blending into a puree.
- Meanwhile, add the flour, baking powder, baking soda and spices to a bowl and stir well.
- In a separate bowl whisk together the eggs, milk, pureed pumpkin and maple syrup, then slowly whisk into the flour until it turns into a smooth batter.
- Divided the mixture into a well oiled mini doughnut tin or mini muffin tin, and bake for 15-20 minutes, or until a skewer comes out clean.
- While the doughnuts are cooking, make the caramel sauce by adding the maple syrup and butter to a small saucepan. Heat over a high heat stirring well until the butter is fully melted, then let it bubble for 2-3 minutes until the sauce thickens up. Remove from the heat, whisk in the milk and allow to cool fully.
- When the doughnuts are cooked, dip each one into the caramel, then sprinkle over the ground pistachios to serve.
Store baked donuts in an airtight container or freezer bag WITHOUT toppings for up to 1 month. To thaw, wrap in a paper town or napkin and microwave for 15 seconds or let them sit out for about 30 minutes.
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