This is how I made them - with extra flour and cinnamon, and instructions written for a doughnut maker.
- 1/2 cup brown sugar
- 1/2 cup canned pumpkin puree
- 1/2 cup sweet potato puree (certainly you could just use another 1/2 cup pumpkin puree, but I had sweet potatoes to use up so I had made sweet potato puree)
- 1/2 cup lowfat buttermilk
- 1 large egg white
- 1 Tablespoon tub butter, melted - I would probably omit this next time and just add the whole egg.
- 1 teaspoon vanilla
- 1 cup unbleached flour (you could use wheat, but I didn't have any ground and didn't want to wake anyone up just yet with the noise of the grinder)
- 1/4 cup barley flour (again, just me being experimental, feel free to use regular flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon (possibly more next time)
- powdered sugar for dusting if desired
- Plug in doughnut maker to pre-heat. In a large bowl, beat together the sugar, pumpkin, sweet potato, buttermilk, egg white, tub butter, and vanilla. Add the flour, baking soda, baking powder and cinnamon. Mix until incorporated.
- Using a cookie scoop, scoop dough into doughnut maker. Close lid and let cook for 5-6 minutes. Remove. Let cool and dust with powdered sugar if desired.