Pumpkin Protein Donuts with Maple Glaze
During a hardcore workout, Natalie from The Naturally Natalie, came across the thought of putting protein into these healthy pumpkin donuts, for a few reasons:
A) because she is obsessed Nuzest's Vanilla Clean Lean Pea Protein.
B) I wanted to make them not only healthy but jam packed with extra protein to fuel me through these amazing, beautiful days of fall.
She made two batches equally a total of 12 donuts, half of them I made with eggs and the other half I tried making with flax eggs for those of you who are vegan or who would just prefer to eat them egg-less made with extra fiber! Honestly, both of them turned out just as tasty!
In under 25 minutes, you will have healthy, low calorie, low carb, high protein, yummy donuts screaming your name! These guys truly taste like the epitome of fall and are made with 100% clean, wholesome ingredients. They are the perfect on-the-go breakfast, mid-day snack, post-workout treat, and make such a great party dessert for next weekend's Thanksgiving festivities!
1/2 cup Nuzest Clean Lean Protein Smooth Vanilla
1/4 cup Coconut Flour
1/4 tsp Baking soda
1/2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/2 cup Organic Pumpkin Puree
1/4 cup Unsweetened Apple Sauce
2 Eggs (or Flax Eggs - to make flax eggs measure 1 to 3 tablespoon water "per egg" - whisk with fork and let sit for approximately 10 mins)
1 tsp Pure vanilla extract
1 tbsp Non-dairy plain cream cheese
1 tbsp Pure maple syrup
1. Preheat oven to 350°F. Grease donut pan with coconut oil spray so the donut don't stick to pan and set aside.
2. 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.
3. Transfer batter to a large Ziploc bag - (using this as a piping bag) Snip a small hole in one of the bottom corners of the bag and evenly pipe batter into donut pan.
4.Transfer donuts to oven to bake for 12-13 minutes or until a toothpick in inserted into the donut and comes out clean. After the donuts have finished baking, let cool for 7 minutes and then remove donuts from pan for an extra few minutes to cool completely.
5. While donuts are cooling, prepare the glaze. This will look like hardly anything, but a little goes a long way! I glazed 12 donuts with only one serving of the glaze! 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. Sprinkle with desired toppings.
6. Serve immediately or store in an airtight container, placed in the refrigerator or freezer.