I am beyond ready for fall to officially be here, so I gave my original vegan pumpkin donut recipe (which I'll be posting SOON) a twist for some added protein.
Let me know what you think!
1 cup all purpose flour
2 scoops KOS protein powder
1/2 cup brown sugar
1/3 cup pumpkin puree
2 1/2 tbsp melted coconut oil
1/2 cup plant milk
1/4 tsp salt
1 tsp baking powder
1 tsp pumpkin pie spice
Cinnamon Sugar Dusting
2 tbsp coconut oil
1/2 cup sugar
1/2 tbsp ground cinnamon
Preheat oven to 350 Degrees Fahrenheit
Combine dry ingredients together: flour, protein powder, baking powder, salt, and pumpkin pie spice and mix until evenly mixed
In a small bowl, warm plant milk for 30 seconds and add melted coconut oil and heat for an additional 30 seconds. This will help prevent the coconut oil from quickly solidifying once it gets combined with the other ingredients
Add the plant milk and coconut oil to pumpkin puree and brown sugar, mixing until well combined. Then add into dry ingredients and mix until flour mixture is fully coated
Spoon into mini donut pan and bake for 10 minutes. Remove from oven and allow to cool for 1-2 minutes.
While the donuts are cooling, melt coconut oil in a small bowl and in a separate small bowl combine sugar and ground cinnamon
Coat each mini donut in coconut oil, toss in cinnamon and sugar, and then allow to cool. Once all the donuts have been coated, go through and coat again with another layer of cinnamon and sugar. Enjoy!
Makes ~36 mini donuts
72 calories / 2 donuts
2.4g F / 10.6g C / 1.9g P / 0.5g Fiber