Pumpkin Doughnuts or Muffins Recipe

Preheat oven to 350° F. Coat a doughnut mold or 12 cup muffin tin with cooking spray. In a large bowl beat together, sugar, pumpkin and vegetable purees, milk, egg white, margarine and vanilla. Add the flour, baking soda, baking powder, and cinnamon until completely incorporated. If making doughnuts pour the batter into a gallon size plastic bag - or pastry bag. Cut the tip off one bottom corner 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 - about 20-25 min. I usually get about 18 doughnuts and highly suggest purchasing a set of doughnut pans - this makes the recipe extra special. If making muffins try scooping the batter with an ice cream scoop. One scoop is usually enough batter to perfectly fill a regular sized muffin cup.