Doughnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Nonstick cooking spray1/2 cup packed brown sugar1/2 cup canned pumpkin puree1/2 cup sweet potato puree1/2 cup nonfat skim milk1 large egg white1 tablespoon trans fat free soft tub buttery spread (melted)1 tsp pure vanilla extract1 cup whole wheat pastry flour or all purpose white flour.1 tsp baking soda1/2 tsp baking powder1 tsp cinnamon1/4 cup confectioner's sugar
Preheat oven to 350F. Coat a doughnut mold 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.
Divide the batter among 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 onto a rack to cool. When cool, dust with confectioners' sugar.
Store in airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Number of Servings: 24
Recipe submitted by SparkPeople user RAIN04.
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.
Divide the batter among 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 onto a rack to cool. When cool, dust with confectioners' sugar.
Store in airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Number of Servings: 24
Recipe submitted by SparkPeople user RAIN04.
Nutritional Info Amount Per Serving
- Calories: 46.5
- Total Fat: 0.5 g
- Cholesterol: 0.1 mg
- Sodium: 73.5 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.0 g
- Protein: 1.1 g