These donuts with leave your mouthing WATERING!!! Don't miss out. Try these!!
1 1/3 cups 1-to-1 gluten-free flour (all-purpose flour also works here)
1 scoop (32g) vanilla protein powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice *
1/2 teaspoon sea salt
1/3 cup almond milk (or other non-dairy milk)
1/2 cup pure pumpkin puree
2 tablespoons low sugar apple sauce
2 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
Cinnamon Sugar Mix:
1/2 cup fine cane vegan sugar (we used Keystone Allulose Pantry)
1-2 tablespoon ground cinnamon
1/4 cup ghee or vegan butter, melted (optional)
Preheat oven to 350°. Lightly spray donut pans to prevent sticking.
In a large mixing bowl, whisk together dry ingredients: flour, protein powder, baking soda, pumpkin pie spice, and salt
In a small bowl, whisk wet ingredients: almond milk, pumpkin puree, applesauce, vinegar, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir together ( or use a handheld mixer ) until combined.
Add batter to a pastry bag or ziplock bag, and cut corner then pipe into prepared donut pan.
Bake 10-12 minutes or until they spring back slightly when touched. Cool in pan for 5 minutes then carefully remove.
In a meantime, prepare cinnamon sugar mix. Mix together sugar and cinnamon in a bowl and set aside (or place in a large ziplock bag).
Take the warm donuts and dip the donuts into the cinnamon mixture to coat. You can also add to the ziplock, shake and remove.
*The warm donuts were moist enough for the topping to stick! Enjoy!!!
Makes 14 donuts