Cinnamon & Butternut Squash Donuts

Yeah, I know what your first thought was. Trust me, it’s not that weird. We make pies with pumpkins, waffles with sweet potato, and brownies from kidney beans, so why not donuts from butternut squash?

Stick with me on this one.

The combination of the butternut squash, the beaten egg and the yoghurt creates a nice light texture. The spices, maple syrup and toffee from the yoghurt produces a flavour that makes it impossible to stop at just one donut.

There’s a couple of easy substitutions you can make here. If you’d rather not use the butternut squash, try pumpkin. Not a fan of Toffee Muller Light? Swap for 175g of your chosen yoghurt and if you’re not bothered about watching the calories, the oats and stevia could be swapped for flour and sugar.

What are you waiting for? Give them a try.

Butternut Squash Spiced Donuts


125g Oats

50g Cooked Butternut Squash

1 Toffee Muller light

1 Egg (Lightly beaten)

2 Tbsp Maple Syrup

2 tsp Stevia

1 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Nutmeg


– Place the oats and butternut squash into the food processor and blitz until smooth.

– Add the yoghurt, maple syrup, stevia, baking powder and spices and mix again.

– Finally, fold in the beaten egg.

If using a Donut maker:

– Lightly spray the machine and tip some mix into each hole (fill to just under half).

– After 2 to 3 minutes, flip and cook for another 2 to 3 mins. Remove donuts once cooked and leave to dry on a wire cooling rack.

If using a donut tray:

– A little guess work here, but I reckon about 8 to 10 minutes at 180C. Keep a close eye on them as I could be wrong!

Serving suggestions: Create a sprinkle of stevia and cinnamon and dip in some maple syrup.

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