Non-stick cooking spray
1/2C 1stPhorm Level-1 Cinnamon Cookie Batter (available here)
1/4C Coconut flour
1t baking powder
1t pumpkin pie spice
1/2C canned pumpkin
1/4C unsweetened applesauce
6T unsweetened almond milk
FOR GLAZE (you may add glaze or simply toss in a mixture of cinnamon and stevia 🙂
3T Coconut Oil
4.5T Cinnamon Cookie Batter protein
Preheat oven to 350*
Spray 6 cavity doughnut pan with nonstick sooking spray
In a medium bowl, combine protein, coconut flour, stevia, pumpkin pie spice and baking powder and mix well.
In a large bowl, combine canned pumpkin, eggs, applesauce and milk then whisk until smooth
Pour the dry ingredients into the wet ingredients. Whisk to combine.
Spoon batter into the doughnut pan. Filling cavities to the top, but not overflowing.
Place pan in the oven and bake 19-21 min or until toothpick comes out clean.
Remove from oven and let rest 2-3 mins then turn doughnuts out onto a cooling rack allowing doughuts to cool completley before glazing them or tossing them in cinnamon & stevia mixture.
Once doughnuts are cooled, in a small bowl, yet large enough to dip doughnuts into- melt the 3T of coconut oil. Then slowly stir in the 4.5T of protein powder.
Carefully dip each doughnut one by one into the glaze then place back onto the cooling rack and top with any additional toppings such as grated chocolate, nuts, sprinkles, etc. Repeat until all doughnuts are glazed.
Next, place the cooling rack that is holding the doughnuts into the fridge for 10 mins to allow oil to set and firm.
Remove from the fridge and store in an airtight container at room temperature.