Project Description

Pumpkin Spice Donut HolesOMG–these were SO amazingly delicious, fluffy and full of spicy-pumpkiney-goodness (pumpkiney’s a word right?).  If you are watching your waist, don’t even coat them with cinna-sugar–I promise they’re just as good on their own! These are just the right size to satisfy your sweet tooth (grab a couple and walk away) or to treat the kiddos with :). There’s no cholesterol or saturated fat from butter or dairy here–plus I’ve added some plant protein and a bit of fiber to make these little vegan nuggets more nutritious!

I used all-purpose flour, but you can certainly sub that out with gluten-free flour to make this a gluten-free recipe.

Makes 24-28 doughnut holes

Ingredients

Dry ingredients

  • 1 cup all purpose flour (or substitute gluten-free flour)
  • 1/4 cup Growing Naturals original pea protein
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • pinch of ground cloves

Wet ingredients

  • 1/3 cup pumpkin puree
  • 2.5 tbsp coconut oil
  • 1/2 cup original almond milk (can substitute with your choice dairy-free milk)
  • 1 flax egg* (1 tbsp ground flaxseed + 3 tbsp water)

Topping (optional)

  • 1/2 cup granulated sugar + 1 tbsp cinnamon
  • 3 tbsp coconut oil, melted

Directions

  1. Prepare flax egg in a small container and set in fridge for about 5 minutes while you prep other ingredients.
  2. Preheat oven 350 degrees F.
  3. spray/grease mini muffin pan; set aside.
  4. In a medium bowl whisk together all the dry ingredients. In a separate smaller bowl whisk together the wet ingredients including flax egg.
  5. Gently fold the wet mixture into the dry mixture making sure not to over mix. (if the mixture seems a little dry add a tbsp of pumpkin puree to help it. It should be pretty doughy; not runny.
  6.  Using a tablespoon, spoon the mixture into the muffin tin (just so they’re 3/4 of the way full). The spoon’s curve/form will help form the “ball” shape for the holes.
  7. Bake for 8-10 minutes until toothpick comes out clean.
  8. Transfer to a wire rack and allow to cool for a few minutes.
  9. Meanwhile, if you want to coat them in cinnamon sugar: melt the coconut oil.
  10. Mix the sugar and cinnamon in a small bowl or alternately in a ziplock bag.
  11. Once the donuts are cool enough, dunk them in the coconut oil and toss them into the mixture so its coated to your liking. Enjoy!

Recipe courtesy of Scarlett Full, in-house Registered Dietitian


Approximately (per 2 out of 28 holes, without topping): 2.5g protein/ 7.3g sugar/ 14.5g carb/ 3g fat/ 0.8g fiber/ 94 calories

Print Friendly