Doughnuts

Nonstick cooking spray
1/2 cup packed brown sugar
1/2 cup canned pumpkin puree
1/2 cup sweet potato puree
1/2 cup nonfat skim milk
1 large egg white
1 tablespoon trans fat free soft tub buttery spread (melted)
1 tsp pure vanilla extract
1 cup whole wheat pastry flour or all purpose white flour.
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 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.