Name: Baked Cinnamon Pumpkin Doughnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 scoop vanilla protein powder; 0.5 cup canned pumpkin puree; 0.25 cup nonfat Greek yogurt; 1 large egg; 2 tbsp dry oat flour; 1 tbsp maple syrup; 1 tsp baking powder; 1 tsp ground cinnamon; 0.5 tsp pumpkin pie spice; 1 tsp vanilla extract; 0.25 tsp sea salt; 1 tbsp monk fruit sweetener

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 350°F (175°C) and lightly grease a standard 6-cavity doughnut pan with coconut oil or avocado oil spray.
In a large mixing bowl, whisk together the egg, canned pumpkin puree, nonfat Greek yogurt, maple syrup, and vanilla extract until the mixture is completely smooth.
Add the vanilla protein powder, dry oat flour, baking powder, 0.5 tsp of the ground cinnamon, pumpkin pie spice, and sea salt to the wet ingredients.
Stir the batter gently with a spatula until just combined, being careful not to overmix which can make the doughnuts tough.
Transfer the batter into a piping bag or a large zip-top bag with one corner snipped off, and pipe the mixture evenly into the prepared doughnut pan cavities.
Bake for 12 to 15 minutes, or until the doughnuts have risen and spring back lightly when pressed with a finger.
Allow the doughnuts to cool in the pan for 5 minutes before carefully transferring them to a wire cooling rack.
While the doughnuts are still slightly warm, whisk the monk fruit sweetener and the remaining 0.5 tsp of ground cinnamon in a small bowl, then dust the mixture over the tops of the doughnuts before serving.

Nutrition

Ingredients

Instructions

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