Glazed Pumpkin Donut Holes
Gluten, dairy, and refined sugar free, yet full of fall flavor! They've even got a protein boost šš» 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 panĀ
PREP TIME
10 minutes
COOK TIME
10 minutes
INGREDIENTS
14
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 PurƩe
- .25 cup.25 cup.25 cup Maple Syrup, Pure
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .25 cup.25 cup.25 cup Coconut Butter, Organic
- .25 cup.25 cup.25 cup Almond Milk
- 2 Tbsp2 Tbsp2 Tbsp Maple Syrup, Pure
Glaze
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 dryĀ
- Place in sprayed donut hole pan, or mini muffin pan, and bake at 350 for 10 minĀ
- Allow to cool for 5 min, then pop out of pan and onto cooling rackĀ
- 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 processĀ
- Enjoy!Ā
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Cupcakes & Muffins Desserts Frostings & Toppings Gluten Free Nightshade Free Other Paleo Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 48 |
| Fat: | 2 g |
| Carbohydrates: | 5 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 21 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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