Sunday, November 13, 2011

pumpkin doughnuts

This recipe isn't from double delicious, but it is from Jessica Seinfeld's first book deceptively delicious.  I wasn't nearly as impressed with this recipe as the previous recipes.  The donuts had a weird texture to me - almost too soft??  Hard to explain.  They win a post because Mr. Picky 3 year old also gobbled these up.  I did have to make some modifications though.  The original dough was just way too thin.  I also thought the first batch was just way too heavy on the pumpkin/sweet potato flavor so I added more cinnamon to the rest of the batch.
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
  1. 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.
  2. 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.

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