| MINI CINNAMON SUGAR PUMPKIN DONUTS |
I like to think these little mini baked donuts are actually pretty healthy! Pumpkin is rich in vitamin A, extra virgin olive oil is a heart healthy fat source, coconut sugar is unrefined and contains some trace vitamins and minerals, and vanilla protein adds a protein boost to make these just a touch more satisfying!
I've listed a muffin option below, including a different baking time. I know not everyone has a mini donut pan laying around at home!
Recipe makes 18 mini donuts
Macros per donut:
98 cals - 6g fat - 8g carbs - 3g protein
For muffin macros divide the total macros by however many muffins you make.
The total macros for the entire batter + cinnamon sugar coating is:
1746 cals - 102g fat - 153g carbs - 54g protein
Ingredients:
2 tbsp flax meal + 4 tbsp water
1/2 cup pumpkin puree
1/2 cup coconut milk, full fat, canned
1/3 cup coconut sugar
1/4 cup extra virgin olive oil
3/4 cup all purpose flour, for gluten free I like 1 cup brown rice flour
40g vanilla protein powder (3 scoops Nuzest)
1 tbsp pumpkin pie spice or a combination of cinnamon, nutmeg, and cloves
1 tsp baking powder
1/2 tsp baking soda
2 tbsp organic cane sugar
1 tbsp cinnamon
1 tbsp olive oil, I use spray oil to make coating the donuts easier
Recipe:
Preheat the oven to 350 F and lightly oil a mini donut pan. Alternatively you can bake these as muffins, but will need to adjust baking time.
To a small bowl add flax meal and water, whisk, then set in the fridge to gel, 5 minutes.
To a high speed blender add: pumpkin puree, coconut milk, coconut sugar, and olive oil. Blend until smooth.
Pour the blender mixture into a mixing bowl and sift in flour, vanilla protein, pumpkin spice, baking powder, and baking soda.
Add in flax/water mixture and fold everything together until just combined.
Divide the batter among 18 mini donut molds or add the batter to muffin liners. If making muffins it will likely yield 8-10 muffins.
Bake the donuts in the oven for 14-16 minutes or until risen and browned.
For muffins, bake for 18-22 minutes or until a toothpick comes out clean.
Allow donuts to cool before removing from the tray.
Add baked donuts to a mixing bowl and coat with 1 tbsp olive oil, then toss in 2 tbsp cane sugar and 1 tbsp cinnamon.
Toss really well coating all the donuts.
For muffins you can gently oil the top of each and dip it into a bowl of cinnamon and sugar.
Enjoy!