Baked pumpkin doughnuts with snowman icing

Recipe's preparation

Lightly grease 2 x 12-hole doughnut tins and set aside.

Place water into mixing bowl. Place Varoma into position and weigh pumpkin into it. Secure Varoma lid and steam 20 min/Varoma/speed 2 or until pumpkin is very tender. Transfer pumpkin onto paper towel for a minimum of 5 minutes to drain excess moisture. Discard steaming liquid.

Preheat oven to 150°C.

Place warm pumpkin (see Tips) and coconut oil into warm mixing bowl and purée 10 sec/speed 6 or until coconut oil is melted and mixture is smooth. Scrape down sides of mixing bowl with spatula.

Add eggs, buttermilk, oil, sugar, stevia extract powder (optional), cinnamon, flour and bicarbonate of soda and blend 10 sec/speed 5.

Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 4 or until combined (the mixture will be wet).

Transfer mixture into a piping bag fitted with a plain nozzle (1 cm). Pipe mixture into prepared tins, filling two-thirds full (mixture will make 16 doughnuts). Bake for 10-15 minutes (150°C) or until puffed and lightly golden. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool for a further 5 minutes.

Place icing sugar onto a plate. Roll doughnuts in icing sugar until evenly coated.

To create the snowmen: wrap four dusted doughnuts in cellophane. Draw eyes, buttons and noses using coloured markers or stickers. Use ribbon and black construction paper to create scarves and the hats, secure to the cellophane with double-sided tape.