Doughnuts (with Pumpkin and Sweet Potato)

Makes 48 doughnuts
Adapted from Deceptively Delicious; modifications made
Prep Time: 10 minutes; Total time: 35 minutes

Ingredients:

• Nonstick cooking spray
• ½ cup firmly packed light or dark brown sugar
• ½ cup Truvia
• 1 cup canned pumpkin puree
• 1-cup sweet potato puree
• 1-cup nonfat (skim) milk, or low-fat (1%) buttermilk
• 2 large egg white
• 2 Tbsp trans-fat-free soft tub margarine spread, melted
• 2 tsp pure vanilla extract
• 2 cups whole-wheat pastry flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon or pumpkin pie spice
• 1/3-cup confectioner’s sugar

Directions:

• Preheat the oven to 350 degree F. Coat a doughnut mold or 12-cup 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 large plastic bag (or pastry bag if you have one) 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 to 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 temperature for up to 2 days, or freeze for up to 2 month.

Nutrition Facts per serving:

48 cal	76 mg sodium	3.4 g sugar
0.47 g fat	8.06 g carb	1.12 g protein
0.11 g sat fat	0.83 g fiber