Pumpkin Protein Donuts with Dark Chocolate Frosting
Servings: 6 donuts
Calories: 134kcal
Ingredients
- 1 scoop Jay Robb's Vanilla Whey Protein
- 1/4 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp granulated Monkfruit sweetener (non-paleo) or coconut sugar (paleo)
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup coconut milk
- 1 egg
- 1/2 tsp vanilla extract
Frosting Ingredients:
- 1/4 cup dark chocolate chips (use Enjoy Life chocolate chips for paleo)
- 1 tsp coconut oil
Instructions
- Pre-heat oven to 350 degrees. Spray a 6 donut pan with non-stick cooking spray and set aside.
- Mix dry donut ingredients, then add wet ingredients and mix until just combined.
- Spoon donut batter into prepared donut pan, leveling out the batter with the back of the spoon. (Alternatively, you could pipe the batter into the pan for a smoother, more even texture.)
- Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the thickest part of a donut comes out clean. Transfer donuts to a cooling rack.
- While donuts cool, melt chocolate chips and coconut oil in the microwave in 30 second increments, stirring after every 30 seconds until the chocolate is completely melted.
- Dip donuts in melted chocolate and top with sprinkles if desired. Allow chocolate to harden before serving. Store in non-airtight container in the refrigerator for 5-7 days or on the counter for 3-4 days.
Nutrition
Calories: 134kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 77mg | Fiber: 4g | Sugar: 4g