Tuesday, June 7, 2011

"Utterly Irresistible" Pumpkin Doughnuts

To be honest, I have never really been a fan of doughnuts. I don't like Krispy Kreme or Dunkin' Doughnuts- the thought of both of those gives me a stomachache! Really think it's because I don't like glazed baked goods. They get gooey, and are far too sweet and sugary. I have a very limited sweet tooth- I much prefer salty treats to sweet ones. I do, however, like cake doughnuts-baked in the oven, My mother in law has a delicious recipe for apple cinnamon ones that I used to make all the time, but unfortunately they contain both milk and yogurt so I have not made them in a long time. I have also not found a yogurt replacement that I like. Every time my girls see my doughnut pan they ask me to make some homemade doughnuts for them. I found a great recipe in my "Deceptively Delicious" Cookbook by Jessica Seinfeld.
I actually came across this a long time ago and my girls have been asking me to make these for a while. (Can you tell that I mainly cook for my kids?) The other day we had a free afternoon, and I had all the ingredients on hand. So while the littlest one napped, my girls and I played in the kitchen and had a good time baking.

This is a super simple and quick recipe and these are healthier than other store bought doughnuts! There is only 1/2 cup of sugar, no trans fats, and there are "hidden" veggies too! The whole idea behind this cookbook is to find ways to add extra veggies to kids' meals. This recipe adds sweet potato, along with the pumpkin. I always have some veggie purees on hand in the freezer. I freeze them in 1/2 cup servings to use in cupcakes, muffins, breads, pancakes, and waffles. I have also added some to sauces- back when my middle daughter went through her picking eating phase.

Nonstick cooking spray
1/2 cup firmly packed brown sugar
1/2 cup canned pumpkin puree
1/2 cup sweet potato puree
1/2 cup vanilla soy milk
1 large egg white (You could easily make this vegan by using a vegan replacement for the egg.)
1 tablespoon dairy free margarine, melted
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 cup confectioner's sugar for dusting the doughnuts (optional)

1.Preheat the oven to 350 degrees. Spray a doughnut pan with nonstick cooking spray.
I LOVE my doughnut pan! I actually have all sorts of specialty pans for baking- animal shapes, Christmas shapes, special shaped cake pans, and more. I think when you have kids, they are a must have for baking. The kids really love when you put that effort into treats for them.

2.In a mixing bowl combine the sugar, pumpkin, sweet potato, soy milk, egg white, melted margarine, and vanilla.

Beat together until combined.
She thought it was great fun to get to operate the mixer!

3.Add the flour, baking soda, baking powder, and cinnamon. Mix well.

4. Pour the batter into either a gallon sized plastic bag or a pastry bag. I happen to have a ton of pastry bags with my cake decorating supplies so I used one of those. But plastic bags work just as well.

Cut the bottom tip off the bottom of the bag. Squeeze the batter through and into the doughnut molds.

My oldest took this picture.

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

6.Let them cool on a rack. Once cool dust with confectioner's sugar ( if desired).

We made these two days ago and they were gone by yesterday afternoon! I have been asked to make more today, and will probably double the recipe this time. My oldest loved them so much she has asked me if we could play around with this recipe and make some apple cinnamon ones too. If that experiment turns out well I will definitely share it!

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