- 8 ounces canned pumpkin ( not pumpkin pie filling)
- 2 egg whites
- 1 tbsp. vegetable oil
- 1 cup packed brown sugar
- 1 1/2 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. pumpkin pie spice
- 1 tbsp. sugar
Preheat oven to 425 F. Spray baking sheet with nonstick cooking spray. Beat pumpkin, egg whites, oil and brown sugar in large bowl with electric mixer or process in food processor. Add flours, baking powder, baking soda and pumpkin pie spice. Mix until well blended. Let stand 5 minutes for dough to rise. Drop 1 heaping tablespoon dough onto baking sheet. Using thin rubber spatula or butter knife, scoop out doughnut hole from center of dough ( if dough sticks, spray spatula or knife with cooking spray). Using spatula, smooth outside edges of dough into round doughnut shape. Repeat with remaining dough. Sprinkle with granulated sugar. Bake 6 to 10 minutes until tops are golden.
Yield: 22 doughnuts
Nutrition Information: (1 doughnut)CaloriesTotal fatSat. fatCholesterolSodium
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