Deceptively Delicious Doughnuts

by Pam

These are sooo tasty, light and moist. Baked with healthy ingredients to please everyone!

(I split the dough and do half spice and half chocolate doughnuts)

Makes 12 large doughnuts

1 cup light or dark brown sugar

1 cup of pumpkin puree

1 cup sweet potato puree (or 2 cups of either one)

1 cup milk

2 large eggs (or just whites)

2 T. Smart Balance (or other type of butter)

2 tsp. vanilla

2 cups whole wheat flour (I sprouted, dried then ground the flour resulting in a light and sweet flour, but not necessary to do)

2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. cinnamon or pumpkin pie spice mix

3 T. cocoa powder for chocolate doughnuts

confectioners' sugar, chocolate, etc. for toppings

1. Preheat the oven to 350 degrees F. Coat a doughnut mold or muffin tins with cooking spray. (if using dark teflon tins, no need to oil)

2. In a large bowl, beat together the sugar, pumpkin & sweet potato purees, milk, eggs, butter and vanilla.

3. Add flour, baking soda, baking powder & mix well.

4. Now divide the dough into two portions if doing spice and chocolate and add the flavorings to each batch.

5. Pour batter into 2 separate quart size bags, cut the bottom corner off and squeeze the batter through into the doughnut mold.

6. Bake 15-20 mins. until tops are lightly browned and a toothpick comes out clean. Scoop them out with a soft thin spatula onto a rack to cool.

7. Dust with sugar or chocolate, etc.

8. Store in airtight container at room temperature for up to 3 days or freeze for up to 1 month.