Step 1

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

Step 2

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.

Step 3

Preheat oven to 150°C.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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 total). 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. Clean and dry mixing bowl.

Step 8

If using, place sugar and cinnamon into mixing bowl and mill 6 sec/speed 8 or until mixture resembles caster sugar. Transfer mixture into a large snaplock bag. While still warm, place 6 doughnuts into bag and gently shake to coat. Serve doughnuts warm.