Doughnuts (with pumpkin and sweet potato)

By smleonard

Ingredients

• Nonstick cooking spray
• 1/2 cup firmly packed light or dark brown sugar
• 1/2 cup canned pumpkin puree
• 1/2 cup sweet potato puree
• 1/2 cup nonfat (skim) milk, or lowfat (1%) buttermilk
• 1 large egg white
• 1 tablespoon trans-fat free soft tub margarine spread, melted
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, or whole-wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon or pumpkin pie spice
• 1/4 cup confectioners sugar

Details

Servings 24

Preparation

Step 1

1. Preheat the oven to 350 degrees. Coat a doughnut mold or a 12-cup mini-muffin tin with cooking spray.

2. In a large bowl, beat together the sugar, pumpkin and sweet potato purees, milk, egg white, margarine, and vanilla. Add the flour, baking soda, baking powder, spice, and mix until completely incorporated.

3. Pour the batter into a gallon-sized plastic bag (or pastry bag if you have one) and cut the bottom tip off of one side of hte bag. Squeeze the batter through, into the doughnut mold. Bake until hte tops are lightly browned and a toothpick omes out clean when inserted, 20 to 25 minutes. Turn the doughnuts out onto a rack to cool. When coo, dust with confectioners sugar.

4. Store in an airtight container at room temperateure for up to 2 days, or freeze for up to 1 month.