Pumpkin Doughnuts

This will be our special back-to-school breakfast tomorrow morning.

Nonstick cooking spray
1/2 cup firmly packed brown sugar
1 cup canned pumpkin puree
1/2 cup milk
1 large egg white
1 T butter, melted
1 tsp vanilla extract
1 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon or pumpkin pie spice
1/4 cup powdered sugar, optional

Preheat oven to 350 degrees.

Coat a doughnut mold or mini-muffin tin with cooking spray.

In a large bowl, beat together sugar, pumpkin, milk, egg white, margarine and vanilla. Add the flour, baking soda, baking powder, and spice and mix completely.

Pour the batter into a gallon-sized Ziploc-type bag, snip off the corner of the bag with scissors and squeeze the batter into the doughnut mold.

Bake about 20-25 minutes, until the tops are lightly browned and a toothpick comes out clean when inserted.

When cool, dust with powdered sugar or eat them plain.

Store in an airtight container for up to two days.

adapted from Deceptively Delicious

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

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