A Donut Kind of Love
Some of us are little cookie monsters and dangerously in love with Donuts. All year long. 365 days we have a love affair with donuts. Let's introduce the Maple-Glazed Pumpkin Spice Protein Donuts: When it's winter, we want all things maple, apple, caramel, pumpkin spice, and everything nice! These incredible protein doughnuts help satisfy a few of those cravings with a maple glaze, moist pumpkin cake, and spices of the season: cinnamon, nutmeg, ginger, and cloves.
The good thing about our Maple-Glazed Pumpkin Spice Protein Donuts is that the nutrition facts are actually amazing. With only 10 g carbs and 12 g of protein this sweet little baby is not a cheat meal at all:
Unflavored protein powder: 60 g
Granular erythritol: 1/2 cup
Coconut flour: 3 tbsp
Baking powder: 1/2 tsp
Baking soda: 1/4 tsp
Cinnamon, ground: 1/2 tsp
Ginger, ground: 1/4 tsp
Nutmeg, ground: 1/4 tsp
Cloves, ground: 1/8 tsp
Egg whites: 2 large
Canned pure pumpkin: 1/4 cup
Coconut oil (or vegetable oil, butter, ghee, vegan buttery spread): 1 tbsp
Salt (optional): 1/4 tsp
30g unflavored protein powder: 30 g
2-3 tbsp. Confectioner's erythritol: 2-3 tbsp to taste
Sugar-free maple syrup: 2 tbsp
Unsweetened almond milk: 1 tbsp
Maple extract, optional: 1/2 tsp
Preheat the oven to 325 degrees F.
Whisk together the dry ingredients.
In a separate bowl, mix in the wet ingredients. The batter will be thick, almost like a dough.
Spoon the batter into a Ziploc bag, seal it, and cut off one corner to make a piping bag.
Coat six wells of a doughnut pan with cooking spray.
Pipe the batter into the wells using your "piping bag" (or an actual piping bag if you have one).
Bake the doughnuts for 8-12 minutes or until firm.
Meanwhile, combine the ingredients to make the glaze and put glaze in fridge.
Once donuts have cooled, spread with glaze and enjoy!
Store in the fridge for up to one week or in the freezer up to one month (without glaze).