Who’s sick of pumpkin recipes, raise your hand! No, me either. Glad we got that out of the way. Introducing the pumpkin doughnut. No, you wouldn’t normally find doughnuts on OHH, but today is different and these pumpkin doughnuts are actually healthy! Doughnuts or donuts – which is it? They both look good to me and we all know they taste good however you spell it, so let’s get baking…and eating!
- 1 cup pumpkin puree (Farmer’s Markets’ canned organic pumpkin is my go-to)
- 1/2 cup of high quality vanilla protein powder
- 1/2 cup of almond flour (or flour of choice)
- 2 eggs
- 1 cup unsweetened almond milk (or milk of choice)
- 2 teaspoons maple syrup (separated)
- 1/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract (separated)
- 1 tablespoon coconut oil (melted)
- 1/4 cup unsweetened shredded coconut
- 1/2 cup plain Greek yogurt (or yogurt of choice)
For the doughnuts:
Preheat oven to 350 degrees. Mix pumpkin puree, protein powder, almond flour, eggs, 1 teaspoon maple syrup, almond milk, baking powder, cinnamon, pie spice, and 1 teaspoon vanilla extract until consistent. Use an electric mixer if you have one. Dip paper towel in melted coconut oil and use to grease doughnut pan. (If you don’t have a doughnut pan, you can use a muffin or mini-muffin pan!) Pour batter to fill half-way. Bake for 12-15 minutes and let cool completely before frosting. For frosting, mix yogurt, 1 teaspoon maple syrup, and 1 teaspoon vanilla extract. You can eat doughnuts plain, sprinkled with shredded coconut, or frost with yogurt mixture and top with coconut. Enjoy!
One Healthy Breakdown: just when you thought pumpkin recipes were winding down, this may just be the best one yet!
*recipe inspired by FlapJacked