Ingredients
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/2 cup Vanilla Protein Powder **
- 2 tsp Baking Powder
- 1/2 cup Pumpkin Purée
- 2 whole Eggs
- 2 Tbsp Almond Milk
- 1/4 cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
Maple Glaze
- 1 cups Powdered Monkfruit Sweetener - Lakanto or organic powdered sugar
- 1/2 Tbsp Pure Maple Syrup
- 1/2 tsp Cinnamon Ground
- 2 Tbsp Almond Milk
Instructions
- Whisk pumpkin, eggs, milk, syrup, and vanilla together
- Fold in dry ingredients
- Place batter in piping bag (optional for cleaner pouring) and pour into 2 greased donut pans, 3/4 way full
- Bake at 350 for 12-14min
- Allow to cool for 5 min, then remove onto a wire cooling rack
- Whisk frosting ingredients together until desired consistency, add more milk if need be
- Dip cooled donuts into glaze, back onto cooling rack, and allow to set in the fridge for 10 min or room temp 30min + until the glaze isn't super sticky to the touch
- Enjoy!
Video
Notes
Can use unflavored protein, or sub the protein powder for more oat flour glazed donuts are best eaten within 2 days. Save donuts as is and frost prior to eating id you know you'll be saving these