These are as yummy as they look AND they are healthy! I’m loving some pumpkin this month, trying to make more time to make some amazing recipes and this was one of the first of many pumpkin recipes that are on my favorite list. These little babies are heavy in fiber, low in carbs and sugar, but taste amazing! This recipe will make 12 donuts, serving size is 1 per nutritional fact.
1 cup pumpkin puree
3 egg whites at room temperature
2 tablespoons coconut oil, melted
1 cup vanilla protein powder
¼ cup almond flour
¼ cup flax meal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 cup Stevia
Donut tin, if you don’t have a donut tin you can make is in a square 8X8 baking dish
1. Preheat oven to 350 degrees.
2. Spray non-stick spray on muffin tin.
3. Combine pumpkin puree, egg whites and coconut oil together in one bowl.
4. Combine protein powder, flax meal, almond flour, stevia, baking powder, baking soda, cinnamon and nutmeg together in another bowl.
5. Mix contents of both bowls together and mix well
6. Place batter into refrigerator for five minutes.
7. Add batter to each muffin tin, just covering the top of the pan but not over.
8. Bake for 15-20 minutes or until batter is cooked through. It is important to not overcook donuts. They will be done when you can insert a toothpick into a donut and have it come out clean.
9. Allow to cool and then add some icing/cinnamon spice to each donut if you like.
1 scoop vanilla protein powder
3 tablespoons unsweetened vanilla almond milk
1-2 packets stevia
1. Add almond milk and protein powder and stir well.
2. Place in refrigerator for 10 minutes before frosting donuts.
Cinnamon and Sugar:
1 Tbsp. stevia (more or less, depending on your taste)
2 Tbsp. Cinnamon
Mix well together and dust each donut with the topping.
Nutritional InformationCalories: 97
Protein: 10 grams
Fats: 5.5 grams
Carbs: 4.1 grams
Sugar: 1 gram
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