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.