1/2 cup firmly packed brown sugar
1/2 cup canned pumpkin
1/2 cup sweet potato puree
1/2 cup milk or lowfat buttermilk
1 large egg white
1 tblsp.trans-fat-free soft tub margarine spread, melted (I use butter)
1 tsp. pure vanilla extract
1 cup all-purpose flour, or whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon or pumpkin pie spice
1/4 cup confectioner's sugar
Preheat oven to 350 degrees. Coat a doughnut mold or 12 mini-muffin tin with cooking spray.
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, and spice, 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. Bake until the tops are lightly browned and a toothpick comes
out clean when inserted, 20-25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust
with confectioner's sugar.
Store in an airtight container at room temp. for up to 2 days, or freeze for up to 1 month.
*** These are low in sugar and have veggies in it, so a healthy snack for your kids! If they in fact look like doughnuts your kids will be fooled;)
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