METHOD

1. Preheat oven to 190 degrees and spray a donut tray with oil
2. Start off by preparing your pumpkin – peel and dice a cups worth of pumpkin and boil or place in the microwave for 8 minutes or until completely soft – mash and set aside to cool
3. Grab a bowl and combine all dry ingredients with a wooden spoon
4. In a separate bowl, whisk together egg and oil. Add vanilla and slightly cooled pumpkin and combine. Add to dry ingredients
5. Add orange zest and milk (if needed) mix until just combined
6. Spoon mixture into oiled donut tray and fill about ¾ full
7. Place in oven for 12-15 minutes
8. Allow to cool in the pan before turning out onto a wire rack
9. Prepare your glaze – allow the cream cheese to come to room temperature and beat until smooth together with Natvia and vanilla essence. Add milk gradually until desired consistency is achieved – you want it to be runny enough that you are able to dip the donuts into glaze but not so thin that it completely runs off the donut
10. Dip your cooled donuts into the glaze and scatter your chopped pecans on top
11. Store in an airtight container