Glazed Pumpkin Donut Holes
Gluten, dairy, and refined sugar free, yet full of fall flavor! They've even got a protein boost 🙌🏻 They're so easy and the maple coconut butter perfectly compliments the pumpkin donut without being overpoweringly sweet like many store bought donuts! I used THIS donut hole pan
10 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 46 |
| Fat: | 1 g |
| Carbohydrates: | 5 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 64 mg |
| Fiber: | 0 g |
| Sugars: | 3 g |
| Calculated per serving. | |
Serves: 30
Ingredients
- 1 cup1 cup1 cup Almond Flour
- .5 cup.5 cup.5 cup Oat Flour
- .5 cup.5 cup.5 cup Vanilla Protein Powder
- 2 tsp2 tsp2 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Pumpkin Pie Spice, Or cinnamon
- 2 whole2 whole2 whole Eggs
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- .25 cup.25 cup.25 cup Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .25 cup.25 cup.25 cup Organic Coconut Butter
- .25 cup.25 cup.25 cup Almond Milk
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
Glaze
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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!
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