Pumpkin Spice Donuts
I love spending my Sunday’s trying out new healthy recipes and figured I would dive right into the pumpkin trend because why not?
Yes, I know it’s not fall yet but I don’t care! I ❤️ pumpkin so I say, it’s never too soon.
I got this recipe from Tone it Up but did my own little twist:
1/2 cup almond meal
1/2 cup @toneitup vanilla protein
1 tsp baking powder
2 tsp pumpkin pie spice (or use cinnamon, allspice, nutmeg & ginger)
1 tsp salt
1/2 cup pure pumpkin purée
1 tbs pure maple syrup
1/4 cup @califiafarms unsweetened vanilla almond milk
1 tbs vanilla bean @fourthandheart ghee
1/2 tsp vanilla extract
I mixed it all together and baked in a greased (with coconut oil) donut tin for about 25 mins.
The best part? The toppings (I feel like this is always the best part, no?)
I topped these babies with Siggi’s maple flavored yogurt. I don’t have a lot of dairy, but only because it kind of grosses me out. I’m not necessarily intolerant, would just prefer not to have it. Something about Siggi’s is different though. It’s so creamy and a perfect, protein-filled dessert. I used their Pumpkin & Spice flavor (duh) and drizzled it over the top.
I also used a teeny drizzle of RX Bar almond butter + extra cinnamon.
It was my first time trying this almond butter. The ingredients were clean and interesting so I decided to try it out but I probably wouldn’t buy it again. 15g of fat for a small packet is a lot! A bit of regular almond butter would be just fine.
This, paired with my Four Sigmatic mushroom coffee (which I cannot stop raving about. I do the lions mane & chaga blend and it’s incredible. Feel free to use code “roottorise” to try it out) is gonna be my fall go-to, I already know.
It’s delish and festive and has 11g of protein per donut (this recipe makes 6).