Go Back
+ servings
Print

Pumpkin Spice Donuts With A Coconut Butter Glaze

Course Dessert
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 8 donuts
Calories 150kcal
Author Rachael DeVaux

Ingredients

  • 1/2 cup sprouted whole wheat flour OneDegreeOrganics or any whole wheat flour)
  • 1/2 cup Almond Pro high protein organic almond flour or any almond flour
  • 3 scoops Tone It Up's Pumpkin Spice plant-based protein powder
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt
  • 1 tsp vanilla
  • 1/3 cup pumpkin puree
  • 1 egg
  • 1/4 cup maple syrup
  • 3/4 cup unsweetened almond milk
  • 1 tbsp coconut oil melted
  • 1 cup shredded zucchini squeezed tight of all its moisture

Instructions

  • Preheat oven to 350 degrees F
  • Whisk together vanilla, pumpkin, egg, maple syrup, almond milk and oil
  • In a separate, larger bowl combine dry ingredients and stir
  • Slowly pour dry mixture into wet batter ingredients and combine, making sure not to overmix
  • Spray a silicone donut baking tray with coconut oil
  • Add batter to ziplock bag, close it together and cut a 1" hole off the corner
  • Squeeze ziplock from the top to allow batter to be divided easily into each mold, filling 3/4 of the way full
  • Bake for 25 minutes, remove from oven and let sit for 20 minutes
  • I drizzled each donut with Nikki's Vanilla Cake Batter Coconut Butter, OMG

Nutrition

Serving: 1g | Sugar: 7.5g | Fiber: 4g | Calories: 150kcal | Fat: 4g | Protein: 12g | Carbohydrates: 12g