Here's the "healthy" version from our doughnut night. I baked them in a doughnut pan which made them look very cute but these would also be yummy muffins.
1/2 C firmly packed brown sugar
1/2 C canned pumpkin
1/2 C sweet potato puree
1/2 nonfat milk, or lowfat buttermilk
1 large egg white
1 Tbsp butter, melted
1 tsp vanilla
1 C all-purpose flour, or whole-wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon or pumpkin pie spice
1/4 C powdered 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 and sweet potato purees, milk, egg whit, butter, and vanilla. Add the flour, baking soda, baking powder, and spice, and mix until completely incorporated.
3. Divide the batter among the muffin cups or fill the doughnut mold. Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 20 - 25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust with powdered sugar.
4. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.