Pumpkin spice lattes are not my thing, but give me the flavours of pumpkin with all those autumnal spices in any other format and I’m sold. These little doughnuts are ridiculously easy to make, much faster than the traditional yeasted kind, so you can have them hot out of the fryer in less than an hour. These have got a soft, more cake-like texture thanks to the pumpkin puree – I use tinned for ease, but you could blitz up your own if you have some squash to use up.
