Glazed Pumpkin Donut Holes (Edit recipe)

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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

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

14

Serves: 30

Ingredients

1 cup Almond Flour
.5 cup Oat Flour
.5 cup Vanilla Protein Powder
2 tsp Baking Powder
.5 tsp Pumpkin Pie Spice, Or cinnamon
2 whole Eggs
0.5 cup Pumpkin Purée
.25 cup Pure Maple Syrup
2 Tbsp Almond Milk
1 tsp Pure Vanilla Extract

Glaze

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	64
Fat:	2 g
Carbohydrates:	7 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	22 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.