Doughnuts (with Pumpkin and Sweet Potato)
Active Time: 10 minutes | Total Time: 35 minutes | Serves 2 dozen
- Nonstick vegetable oil cooking spray
- ½ cup firmly packed light or dark brown sugar
- ½ cup canned pumpkin puree
- ½ cup sweet potato puree
- ½ cup nonfat (skim) milk, or lowfat (1%) buttermilk (Or, for vegan, plant-based milk, such as cashew, almond, or oat)
- 1 large egg white (Or, for vegan, 1 tablespoon ground flaxseed plus 2 1/2 tablespoons water)
- 1 tablespoon trans-fat-free soft tub margarine spread (Or, for vegan, plant-based butter, melted; we like Miyoko's Creamery)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour or whole-wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon or pumpkin pie spice
- Confectioners’ sugar, for dusting
Preheat the oven to 350°F. Coat a doughnut mold or 12-cup mini-muffin tin with cooking spray.
In a large bowl, beat together the brown sugar, pumpkin puree, sweet potato puree, milk, egg white (if using), margarine (or plant-based butter), and vanilla. (If you are making this vegan, omit the egg white. Instead, combine the ground flaxseed and water; let stand for 10 minutes, or until thickened. Then mix in.)
In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Add to the pumpkin mixture and mix until completely incorporated.
Pour the batter into a gallon-sized plastic bag and cut the bottom tip off of one side of the bag. Squeeze the batter through, into the doughnut mold. (Or you can just use a spoon.) Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 20 to 25 minutes. Turn the doughnuts out onto a rack to cool. Repeat with any remaining batter. When cool, dust with confectioners’ sugar.
Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
This recipe was printed from: