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Pumpkin Pronuts with Protein Icing

 

Donut Batter:

  • 3/4 cup almond flour
  • 1/2 cup Protein Milkshake Pumpkin Pie 
  • 3/4 cup gluten free flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsweetened cocoa
  • 3 tablespoons stevia
  • 1/4 cup egg whites or egg white substitute
  • 1 tablespoon canola oil
  • 1/3 cup water
  • baking spray

 

Glaze (optional):

  1. Mash 1/3 banana with 2 tablespoons of unrefined coconut oil
  2. Mix in 1/2 a scoop of Protein Milkshake Cream Puff 
  3. Heat until mixed, melted and smooth

 

How it's made:

  1. Preheat oven to 325.
  2. Mix first eight ingredients together in medium mixing bowl. Add egg whites, canola oil, stirring until well-combined. You can add a tad more or less water to achieve desired batter consistency which should be fairly thick.
  3. Mist mini donut pan with baking spray. Fill each mold 1/2 full with batter with a spoon or using a Ziploc bag to “pipe” in.
  4. Bake 8 minutes. Remove from pan and cool on wire rack.
  5. While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon. 
  6. Sprinkle some cinnamon on top of glaze and enjoy! 
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