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 plant-based milk, such as cashew, almond, or oat
- 1 large egg white or 1 tablespoon ground flaxseed plus 2 1/2 tablespoons water
- 1 tablespoon trans-fat-free soft tub margarine spread or plant-based butter, melted
- 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, 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.
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