½cup(150g) pumpkin puree (or cooked and pureed pumpkin or butternut squash)
⅔cup(125g) granulated sugar
½cup(50g) butter, melted and cooled
2cups(250g) all-purpose flour (plain flour)
For the glaze
1 ⅛cups (150g) powdered icing sugar
4tablespoonunsweetened cocoa powder
Preheat oven to 170C/150C fan/325F/gas mark3. Lightly grease a doughnut pan with oil.
In a large bowl, beat the pumpkin, sugar, milk, egg, cooled melted butter and vanilla together. Sift in the flour, cocoa powder, baking powder and salt and gently combine.
Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean. Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
For the chocolate glaze
Sift the powdered sugar and cocoa powder together into a bowl. Add the milk and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.