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Baked Gingerbread Pumpkin Donuts

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Gingerbread and pumpkin go together like peanut butter and chocolate–the perfect holiday combination!

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Vanilla protein icing made from the best Gourmet Vanilla protein powder you will ever have by PEScience. You can get 25% off your entire order by using code PBCHOCO at checkout.

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Mmm….

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Baked Gingerbread Pumpkin Donuts

Yield: 7 Donuts

Serving Size: 1 Donut

Calories per serving: 126

Fat per serving: 3

Carbs per serving: 22

Protein per serving: 4

Ingredients

    Donuts
  • 3/4 c brown rice flour or flour of choice
  • 1/4 c coconut sugar or brown sugar
  • 2 tbsp. coconut oil
  • 2 tbsp. molasses
  • 1/4 c pumpkin puree (room temp)
  • 2 eggs, large (room temp)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. baking powder
    Vanilla Icing
  • 2 tbsp. vanilla protein powder
  • 2 tbs. almond milk
  • 2 tsp. coconut oil

Instructions

  1. Pre-heat oven to 350f and prepare a donut pan with non-stick spray.
  2. Mix all dry ingredients together.
  3. Gently melt coconut oil and molasses together (I used the microwave) and add to dry ingredients.
  4. Using a fork, mix well and then add remaining ingredients.
  5. Continue mixing until you have a smooth batter.
  6. Pour batter into a plastic zip-lock bag and snip the corner.
  7. Pipe batter into donut molds.
  8. Bake for 9-11 minutes or until a toothpick comes out clean.
  9. Melt icing ingredients together until smooth.
  10. Drizzle over donuts and place in the freezer for 2 minutes for icing to firm up.
http://peanutbutterpluschocolate.com/baked-gingerbread-pumpkin-donuts/

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