Doughnuts (with Pumpkin and Sweet Potato) Recipe from Jessica Seinfeld
Step-by-step instructions to make Doughnuts (with Pumpkin and Sweet Potato) in just about 35 minutes
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Cooking tools:
- Doughnut mold
- Mini-muffin tin
- Oven
- Mixing bowl
- Whisk
- Spoon
- Zip-top bag
- Kitchen shears
- Cooling rack
- Toothpick
- Airtight container
- Measuring cup
- Measuring spoon
- Freezer
Ingredients
- Nonstick vegetable oil cooking spray
- ½ cup firmly packed light or dark brown sugar
- ½ cup canned pumpkin puree
- ½ cup sweet potato puree
- ½ cup nonfat (skim) milk, or lowfat (1%) buttermilk (Or, for vegan, plant-based milk, such as cashew, almond, or oat)
- 1 large egg white (Or, for vegan, 1 tablespoon ground flaxseed plus 2 1/2 tablespoons water)
- 1 tablespoon trans-fat-free soft tub margarine spread (Or, for vegan, plant-based butter, melted; we like Miyoko's Creamery)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour or whole-wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon or pumpkin pie spice
- Confectioners’ sugar, for dusting
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