pumpkin donuts 2

Baked Pumpkin Donuts

Serves: 6*

Happy Tuesday! I hope you all had a great start to your week yesterday! I spent most of the day moving at the pace of a snail after Sunday’s race! Although, I was feeling physically amazing (I am still in shock of how little pain I am in), I was drained. I got a bunch of errands done in the earlier part of the day and then around 2:45pm my body crashed and I ended up taking a nap for 2 hours! I couldn’t believe it! It felt soooo good though! ? My body obviously needed the rest! And you should always listen to your body – especially when it tells you to take a nap at 2:45pm on a Monday! :)

Today I am bringing you another fall (pumpkin) recipe! I hope you haven’t gotten sick of pumpkin yet! I don’t think I can ever get sick of it, since there are so many ways to use it! And although it is a donut, it is a healthy one! These little treats packed perfectly for me to throw in my bag and take with me! Plus, the nutrition stats on them are so amazing you can eat 2 or 3 (or 4 or 5….I mean, portion control yourself here!) and not feel guilty!

Baked Pumpkin Donutspumpkin donuts 2

Fit Ingredients

  • 1/2c (42g) SunWarrior Vanilla Protein Powder
  • 1/4c (28g) coconut flour
  • 1/4c baking stevia (powdered) (adjust to your desired sweetness)
  • 2 tsp + 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2c (122g) canned pure pumpkin (not pie filling)
  • 1 egg
  • 2 egg whites
  • 1 tsp pure vanilla extract
  • 1/2c + 2tbs (10tbs) coconut milk (from carton)

*************************************************************************

  • mini donut mold
  • non stick spray

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Directions

1. Pre heat your oven to 350 degrees.

2. Spray your donut mold with non stick spray.

3. In a bowl whisk together your dry ingredients; protein powder, coconut flour, stevia, 2tsp cinnamon and nutmeg.

4. In a second bowl whisk together your wet ingredients: egg, egg whites, vanilla, coconut milk and pumpkin.

5. Mix your dry ingredients into your wet ingredients.

6. Evenly divide your batter between the 6 donut molds.

7. Smooth the tops of your donuts.

8. Sprinkle with additional 1 tsp cinnamon.

9. Bake for ~ 22 minutes.

Baked Pumpkin Donutspumpkin donuts 31

So how were they??? AMAZING!!! They were loaded with the fall flavors of pumpkin, cinnamon and nutmeg with just the right amount of sweetness! They were soft and dense like the cake donuts, so they felt more filling as well! I loved them so much that the boyfriend never even got to see one because I ate them all! Oooops! ?

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Nutrition: (per 1 out of 6 donuts*)

Calories: 79.5, Protein: 8.6g, Carbs: 6.4g, Fat: 2.6g (1g Saturated), Sodium: 138mg, Fiber: 3g (Net Carbs: 3.4g)

*This recipe could easily make 8 donuts, however my mold only makes 6 and I was too lazy to wait for a second batch, so I filled the molds to the brim! Feel free to make 8 donuts, the calorie count will be even lower!

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