Ingredients
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/2 cup Vanilla Protein Powder
- 2 tsp Baking Powder
- 1/2 tsp Pumpkin Pie Spice Or cinnamon
- 2 whole Eggs
- 1/2 cup Pumpkin Purée
- 1/4 cup Pure Maple Syrup
- 2 Tbsp Almond Milk
- 1 tsp Pure Vanilla Extract
Glaze
- 1/4 cup Coconut Butter Organic
- 1/4 cup Almond Milk
- 2 Tbsp Pure Maple Syrup
Instructions
- Whisk wet donut ingredients, then mix in dry
- Place in sprayed donut hole pan, or mini muffin pan, and bake at 350 for 10 min
- Allow to cool for 5 min, then pop out of pan and onto cooling rack
- Make glaze by melting coconut butter and whisking with syrup and milk at room temp, or rewarm to assure loose enough consistency to dip donut holes in
- Dip donuts with a fork and place on parchment paper until icing firms ~20 min at room temp or can throw in the fridge to speed up the process
- Enjoy!