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