Maple Glazed Pumpkin Donuts (Edit recipe)

Bursting with fall flavor, these donuts are gluten, dairy, and refined sugar free. The donuts themselves tasted delicious enough that my kids loved them as is, but they are pretty irresistible with the frosting, too!

10 minutes

14 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	115
Fat:	3 g
Carbohydrates:	25 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	157 mg
Fiber:	2 g
Sugars:	6 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

1 cup Almond Flour
0.5 cup Oat Flour
.5 cup Vanilla Protein Powder, **
2 tsp Baking Powder
0.5 cup Pumpkin Purée
2 whole Eggs
2 Tbsp Almond Milk
0.25 cup Pure Maple Syrup
.5 tsp Pure Vanilla Extract

Maple Glaze

1 cups Lakanto Powdered Monkfruit Sweetener, or organic powdered sugar
.5 Tbsp Pure Maple Syrup
.5 tsp Ground Cinnamon
2 Tbsp Almond Milk

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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 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!

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