Description
Delicious gluten-free donuts made with pumpkin seed protein and almond flour, perfect for a healthy snack or breakfast.
Ingredients
Scale
- 1/2 cup pumpkin seed protein powder (51g)
- 1/2 cup almond flour (50g)
- 1/3 cup arrowroot starch (52g)
- 1 tsp pumpkin spice
- 1 tsp paleo baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup organic pumpkin puree
- 1 large egg (or flaxseed egg for vegan)
- 3 Tbsp maple syrup
- 2 Tbsp avocado oil (or melted coconut oil)
- 1 tsp vanilla extract
- 3 Tbsp water
- 1/2 cup dark chocolate chips (dairy-free if vegan)
- 1 tsp coconut oil (for glaze)
Instructions
- Preheat your oven to 350 degrees F and grease 8 slots of a silicone donut pan.
- Combine all dry ingredients in a large mixing bowl and mix thoroughly.
- Whisk together wet ingredients in a separate bowl until smooth.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Scoop the donut batter into a ziplock bag, cut a hole in the end, and pipe into the donut pan.
- Bake at 350 degrees F for 18-20 minutes until a toothpick comes out clean.
- Let cool in the molds for 5-10 minutes before transferring to a wire rack.
- Melt dark chocolate and coconut oil together for the glaze.
- Dip cooled donuts into melted chocolate and set on a wire rack.
Notes
Store leftover donuts in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg