PUMPKIN PROTEIN DONUTS

Pumpkin + Protein + Coffee = Perfect! And what makes it even better is when it is in the shape of a donut…everything is better as a donut, right? If you don’t have a donut pan, no problem, just make them into muffins. Whatever works for you. But I have to ask…is it DONUT or DOUGHNUT…?

Makes 8 doughnuts

Ingredients

  • ⅓ cup pumpkin puree
  • ⅓ cup maple syrup
  • 2 tablespoons ghee or butter, melted
  • 2 eggs, whisked
  • 1 tablespoon cold brew coffee
  • 1 teaspoon vanilla extract
  • ¼ cup protein powder (I used vanilla ON Protein Energy)
  • ¼ cup Cup 4 Cup Gluten Free flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt

For the glaze

  • ¼ cup cream cheese, softened
  • 1 tablespoon maple syrup
  • 4 tablespoons almond milk

Instructions

  1. Preheat the oven to 350℉
  2. Grease your doughnut pan WELL! Otherwise those suckers aren’t coming out nicely….
  3. Place pumpkin, maple syrup, ghee, eggs, cold brew coffee, and vanilla extract in a large bowl. Mix until smooth.
  4. Add protein powder, gluten free flour, pumpkin pie spice, baking soda & powder, and salt and mix again until smooth.
  5. Fill the doughnut pan until about ½ full or so. They will expand a bit. It’s easier to get them out if they don’t overflow…Cook for 12-15 min.
  6. Mix together all ingredients for glaze in a bowl. Drizzle over doughnuts as they cool on a wire rack. Eat!

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