Nonstick cooking spray
1/2 cup firmly packed light or brown sugar
1 cup canned pumpkin
1/2 cup nonfat milk, or low fat buttermilk
1 large egg white
1 Tablespoon butter melted
1 teaspoon pure vanilla extract
1 cup all-purpose flour or whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon or pumpkin spice
1/4 cup confectioners' sugar
1. Preheat the oven to 350 degrees. Coat a doughnut mold or 12 cup mini muffin tin with cooking spray.
2. In a large bowl, beat together the sugar, pumpkin, milk, egg white, and vanilla. Add the flour, baking soda, baking powder, and spice, and mix until completely incorporated.
3. Pour the batter into a gallon sized plastic bag and cut the bottom tip off of one side of the bag. Squeeze the batter through, into the doughnut mold. Bake until the tops are lightly browned and a toothpick comes out clean when inserted, about 25 to 30 minutes. Turn out onto cooling rack. When cool, dust with confectioners' sugar.
4. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
5. You can substitute 1/2 cup of sweet potato puree for half of the pumpkin.