Pumpkin Protein Donuts

Pumpkin + Protein + Coffee = Perfect! And what makes it even better is when it is in the shape of a donut…everything is better as a donut, right? If you don’t have a donut pan, no problem, just make them into muffins. Whatever works for you. But I have to ask…is it DONUT or DOUGHNUT…?

Makes 8 doughnuts

Ingredients

• ⅓ cup pumpkin puree
• ⅓ cup maple syrup
• 2 tablespoons ghee or butter, melted
• 2 eggs, whisked
• 1 tablespoon cold brew coffee
• 1 teaspoon vanilla extract
• ¼ cup protein powder (I used vanilla ON Protein Energy)
• ¼ cup Cup 4 Cup Gluten Free flour
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt

For the glaze

• ¼ cup cream cheese, softened
• 1 tablespoon maple syrup
• 4 tablespoons almond milk

Instructions

1. Preheat the oven to 350℉
2. Grease your doughnut pan WELL! Otherwise those suckers aren’t coming out nicely….
3. Place pumpkin, maple syrup, ghee, eggs, cold brew coffee, and vanilla extract in a large bowl. Mix until smooth.
4. Add protein powder, gluten free flour, pumpkin pie spice, baking soda & powder, and salt and mix again until smooth.
5. Fill the doughnut pan until about ½ full or so. They will expand a bit. It’s easier to get them out if they don’t overflow…Cook for 12-15 min.
6. Mix together all ingredients for glaze in a bowl. Drizzle over doughnuts as they cool on a wire rack. Eat!