Pumpkin Donuts

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

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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:

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  • 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:

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

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

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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.

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

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Store in an airtight container and….

Enjoy :)

 

xoxo

Jill

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