Thursday, March 27, 2008

Pumpkin & Sweet Potato Doughnuts

Recipe adapted from Deceptively Delicious
1/2 cup firmly packed Splenda Brown Sugar Blend
1/2 cup canned pumpkin
1/2 cup sweet potato puree
1/2 cup fat free milk
3 tablespoons All Whites
1 tablespoon light butter, melted
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice

Preheat oven to 350. Spray a doughnut pan with cooking spray.

In a large bowl beat together, sugar, pumpkin, sweet potato, milk, eggs, butter, and flour.

In a separate bowl mix the flours, baking soda, baking powder, and pumpkin pie spice. Slowly add to pumpkin and sweet potato mixture. Mix until blended.

Pour batter into doughnut pan. Bake 20-25 minutes until the tops are lightly browned and a toothpick comes out clean when inserted. Cool on a cooling rack. If desired sprinkle with confectioners' sugar.

Store in airtight container.