Pumpkin Doughnuts/Muffins (From Mrs. P.)

Ok, so these are pretty much amazing. I think. :) They're super-duper moist, super-duper pumpkin-y, and...not too terribly sweet! I did have a few that tasted a bit too...much like baking soda. Maybe a mixing problem, and maybe because there's either too much baking soda or not enough sugar. Either way.
I do want to try substituting honey for the brown sugar...just because I like honey, and because I like substituting things. :) So, according to this website, it's a bit up to taste. (By the way, there are 4 Tablespoons in a quarter cup.) I think I'll try a 1/4 cup of honey. Then do a 1/4 cup buttermilk, not a 1/2 cup, reduce the oven temperature to 325, and see what happens! Normally, it says to increase the baking soda in a recipe as well by a 1/4 teaspoon of baking soda per cup of honey. However, since this'll be such a small amount of honey, and since I already think it tastes a bit too much like...baking soda...we'll try it without that little addition. :)

"Doughnuts"
Makes 12 very small muffins, but I think they're just the right size. You could...try putting a big spread of nutella in the middle to make them taller...just sayin'. :)
The recipe is from a book called "Deceptively Delicious," by Jessica Seinfeld. Her website is here

1/2 cup packed brown sugar

1/2 cup canned pumpkin puree

1/2 cup sweet potato puree

1/2 cup buttermilk

1 large egg white

1 tablespoon soft tub margarine, melted

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon or pumpkin pie spice

1/4 cup powdered sugar

Preheat oven to 350. Coat a doughnut mold or 12-cup mini-muffin tin (I used regular muffin pans) with cooking spray

In a large bowl, beat together the sugar, pumpkin, and sweet potato purees, milk, egg white, margarine, and vanilla. Add the flour, baking soda, baking powder, and spice, and mix until completely incorporated.

If making into doughnuts:
              Pour the batter into a gallon-sized plastic bag or pastry bag, and cut the bottom tip off of one side of the bag. Squeeze the batter through, into the doughnut mold.
If making into muffins:
             Spoon into the muffin tins. Makes 12 muffins.
Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 15 to 25 minutes. Turn out onto a rack to cool. When cool, dust with powdered sugar.