Pumpkin Pro-nuts (Protein donuts)

It’s officially September. Which means its officially PUMPKIN SEASON.

I don’t know about you, but I can’t get enough pumpkin flavoured anything, regardless of the time of year, so I’m getting an early jump on everything with these pumpkin protein donuts.

use a pastry bag or a zip-lock bag to pipe the batter into the donut mold!

If you don’t have a donut pan which are inexpensive enough on Amazon you can make this into a loaf of pumpkin protein bread instead by lowering the heat slightly and increasing the cooking time. However, I highly suggest investing in one. Who doesn’t love donuts?

I found this recipe on Pintrest through The Blissful Balance though, sadly, the post is no longer available and it makes 12 regular sized donuts or 6 regular donuts and a mini loaf or 1 standard sized loaf; whatever you feel like making!

Just remember that the loaves will need slightly different cooking times to achieve the best result.

It can’t possibly get any easier to whip up a quick batch of filling, tasty treats, Mix dry; mix wet; and into the oven.

Once you get your batter together, the easiest way to get it into the donut pan is to first load it up into a pastry bag or a big 1-gallon zip-lock and snip off the corner. That way, you can pipe the right amount of batter into the pan with less mess!

NOW SHUT UP AND GIMMIE DONUTS

You will need:

• 1 cup pumpkin puree not pumpkin pie filling!
• 3T almond milk
• 3 eggs
• 2T canola oil
• 1 scoop vanilla or cinnamon whey protein powder I used PEScience Snickerdoodle whey protein
• 2t baking powder
• 1T cinnamon to taste; I prefer a lot of cinnamon
• 1T ground flaxseed
• 1/2 cup brown sugar
• 1 1/3 cup whole wheat flour

Instructions:

1. Grease up your pans with some non-stick spray or coconut oil
2. Mix together dry ingredients
3. Mix together wet ingredient.
4. Slowly incorperate dry ingredients into wet and then transfer to 1-gallon freezer bag or pastry bag
5. Fill your donut pan to make 12 donuts. Or experient and make 6 donuts and a mini loaf or one big loaf of pumpkin-y goodness.
6. Bake donuts at 375F for 12-15 minutes be careful not to over bake or they will become very dry and rubbery!

Alternativley, bake loaves at 325 for 25-30 minutes

These need to be kept in the fridge to preserve their freshness; but I like to warm them up to room temperature or pop em in the toaster oven to give them a more pleasant texture.

Nutrition: per 1 donut; 1/6 of mini loaf; 1/12 standard loaf
Cal: 159
Carbs: 19.8g
Protein: 8.3g
Fat: 6.3g
Sugar: 4.7g

Optional:
You can create a simple protein glaze for these or a protein frosting if you wanted to… I did. Take a google around the interwebs and see if you can come up with something tasty to top this with! I will update this post with the recipe I used for my peanut butter frosting that you see in the photos, so just be patient with me!

You could also just slather it with some pumpkin butter and call it a day.

So there you have it, folks. My very first pumpkin inspired blog post. Try these out and let me know what you think!

What are some of your other favourite flavours of fall?

 

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (: Also please realize that my calculations may also be off… I am only human. ❤

Advertisement