shortening
½ cup firmly packed light brown sugar
½ cup canned pumpkin puree
½ cup sweet potato puree
½ cup dairy free milk of choice
1 large egg white
1 tablespoon dairy free butter, melted
1 teaspoon vanilla extract
1 cup ap flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
powdered sugar, for dusting
Preheat the oven to 350°F. Coat a doughnut pan or 12-cup mini-muffin tin with shortening to grease the pan
Peel and cube a sweet potato (about 1/2 a sweet potato is all you’ll need). Boil it until tender. Using a fork mash it until smooth. In the bowl of a stand mixer, beat together the brown sugar, pumpkin puree, sweet potato puree, dairy free milk, egg white, dairy free butter, and vanilla. Add in the flour, baking soda, baking powder, and cinnamon and mix until completely incorporated.
Spoon the batter into the doughnut mold about 3/4 full. Smooth the batter in wells as it doesn’t smooth out in the oven. Bake until the tops are lightly browned and a toothpick comes out clean when inserted, about 20 minutes for muffins. I did mini donuts so bakes about 9-11 minutes. Let cool for 5 minutes in the pan then turn the doughnuts out onto a rack to cool.
When cool, dust with confectioners’ sugar.
Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
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