It’s all things pumpkin spice season! I’m most definitely one of those white girls who goes hog wild for pumpkin spice. That and salted caramel are my kryptonite. So when I saw this recipe for Pumpkin Spice Pronuts, I was super happy!
They came out nice and fluffy and are a great treat that won’t throw you off track when cutting weight. I ended up using maple flavoring instead of syrup to cut the carbs a little for my husband who does keto.
Our dog decided to eat the majority of the first batch while it was sitting on the counter and we ran over to the neighbor’s so it’s even pup-approved. Dratted dog…
Ingredients:
Donuts
- 1/2 cup vanilla whey protein powder of your choice (I use Isopure)
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 tsp vanilla
Cream Cheese Maple Glaze
- 1 tbsp cream cheese
- 1/2 tbsp pure maple syrup (I used maple flavoring)
- 1-2 tbsp lowfat coconut milk (or milk of your choice) (I used Carbmaster milk)
Directions:
- Preheat oven to 350°F. Grease donut pan with cooking spray.
- Mix all dry ingredients (protein powder, coconut flour, baking soda, pumpkin pie spice and cinnamon) together in a large mixing bowl. In a smaller bowl, combine wet ingredients (pumpkin, applesauce, eggs and vanilla) and whisk together. Add wet ingredients to the dry and whisk together until well incorporated.
- Transfer batter to a large Ziploc bag – we will use this as a piping bag. Snip a very small hole in one of the bottom corners of the bag and evenly pipe batter into donut pan. I like to tab the pan on my counter top to level out the batter and ensure there are no air bubbles.
- Transfer donuts to oven to bake for 10-12 minutes (mine always go 15 mins) or until a toothpick in inserted into the donut and comes out clean. After the donuts have finished baking, remove pan from oven and remove donuts from pan for cooling.
- While donuts are cooling, prepare the glaze. This will look like hardly anything, but a little goes a long way, especially since there are only 6 donuts per batch. Combine all ingredients in a small flat bowl which is wide enough to dip an entire donut in. Carefully pick up each of the donuts and dunk the tops into the glaze for a light coating. Serve immediately or store in an airtight container, placed in the refrigerator.
| Calories | 97 |
| Total Fat | 3 g |
| Total Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Protein | 9 g |