Description
Healthy donuts are definitely not impossible. Moist maple pumpkin donuts topped with a maple pumpkin glaze.
Scale
Ingredients
- Donuts
- 3/4 cup (90g) whole wheat flour
- 1 scoop (34g) Musclepharm cinnamon bun combat protein powder
- 3 tbsp. granulated stevia
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup + 2 tbsp. (150g) canned pumpkin
- 1/2 cup + 1 tbsp. unsweetened almond milk
- 1 whole egg
- 1/2 tsp maple extract
Maple Pumpkin Glaze
- 3 tbsp. (48g) sweetspreads maple pancakes coconut butter
- 2 tbsp. (30g) canned pumpkin
- 2 tbsp. sugar free maple syrup
- 2 tbsp. unsweetened almond milk
- 3 tbsp. granulated stevia
Instructions
- Preheat oven to 350F. Mix flour, protein powder, stevia, pumkin pie spice, baking powder, and baking soda in a large bowl. In a separate bowl mix pumpkin, almond milk, egg, and maple extract . Add dry ingredients to wet and mix until combined. Do not over mix. Spray a donut pan with cooking spray. Spoon batter evenly into six spots in the donut pan. Bake for 11 minutes or until a knife comes out clean. Let donuts cool for a few minutes then take them out of the pan to completely cool.
- Once cooled, put in fridge while you make glaze. For the glaze, add coconut butter to a bowl and heat for about 15-20 seconds. Add milk, maple syrup, pumpkin and stevia. Mix well. Put glaze in fridge with donuts for a few minutes. Dip donut in glaze and spin around to get glaze to cover well. Repeat for remaining 5 donuts.
- Category: Dessert
Nutrition
- Serving Size: 1 donut
- Calories: 155
- Sugar: 3
- Fat: 6
- Carbohydrates: 18
- Fiber: 3
- Protein: 8