Pumpkin Donuts

It’s October, so its time for something pumpkin ūüėČ


A few years back, I came across a cookbook written by Jessica Seinfeld called¬†Deceptively¬†Delicious. ¬†My older two kiddies had turned into some really picky eaters and were driving me crazy with what they would and wouldn’t eat. ¬†If it was up to them, ¬†their diet would consist of nothing but sweets and carbs. This cookbook is so full of great ideas to secretly get the “good stuff” into your kids diets and I just started using it again for the baby who is beginning to turn his nose up at a vegetable. The pumpkin donut recipe is one of our favorites and even my husband is happy to have one with a cup of coffee in the morning without all the guilt.

Here is what you will need:


  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup pumpkin puree
  • 1/2 cup sweet potato puree ( you can use 1 cup of pumpkin puree if you don’t want to use the sweet potato. I’m still trying to get veggies into the baby, so I used his sweet potato baby food.)
  • 1/2 cup low-fat milk
  • 1 egg white
  • 1 tablespoon butter – melted
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Confectioners sugar for topping when cool

Here is what you will need to do:


Mix sugar, pumpkin, sweet potato, milk, egg white, butter and vanilla until nicely blended.


Next mix in the flour, baking soda and powder and cinnamon. This recipes makes about 12 donuts.


Grease up two donut pans and carefully spoon in batter. Bake at 350 degrees for 20 minutes. Test with a toothpick to make sure they are ready. Cool on a rack and then sprinkle with powder sugar.


Someone woke up from a nap and helped himself to a cooling donut.


Store in an airtight container and….

Enjoy :)




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