Pumpkin Doughnuts or Muffins Recipe

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup canned pumpkin puree (freeze the remaining pumpkin inch 1/2 cup increments for future doughnut making)
  • 1/4 cup sweet potato puree (if you dont want to make your own purees purchase organic sweet potato baby food for this)
  • 1/4 cup carrot puree (see above)
  • 1/2 cup milk (I have a lactose intolerant child and soy milk works equally well - as it does as a sub inch most baking)
  • 1 egg white (large)
  • 1 tablespoon butter or margarine - melted
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour - (I use a mixture of 1/2 white and 1/2 wheat)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
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.
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