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.

Ingredients

• 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

Instructions

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.