By now you can probably tell we at Core really like pumpkin. After making recipes for pumpkin bread, pumpkin muffins, and even pumpkin fudge, it only makes sense to push our pumpkin passion even further with a healthy version of pumpkin doughnuts!
Very high in fat, the typical pumpkin doughnuts are as fatal to a bodybuilder’s diet as they are delicious. Since life without pumpkin doughnuts isn’t really living, we’ve created a low fat, low carb, protein-packed alternative that are as easy to make as they are to eat!
Ingredients
Dry Ingredients:
- 1.5 scoops Cinnamon Roll Core PRO
- 1 tbsp wheat germ
- 20g coconut flour
- ½ cup zero calorie sweetener
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients:
- ½ cup (120g) canned pumpkin
- 8g coconut oil
- 20g flaxseed “egg"
- 50g egg beater
- ¼ cup (2oz) 1% milk
- 1 tsp vanilla extract
Glaze:
- ½ scoop Cinnamon Roll or Vanilla Cream Core PRO
- 1 tbsp zero-calorie sweetener
- 3 tbsp water
Directions
Preheat oven to 350° Fahrenheit. Mix ground flaxseed with 1 tbsp of water and set aside in small bowl. Soften coconut oil in microwave for approximately 10-15 seconds then combine with the rest of the wet ingredients. Combine dry and wet ingredients together. Lastly, add in the moistened flaxseed and stir once more until just mixed.
Spoon batter evenly among wells in a doughnut pan (will make approximately eight doughnuts). Bake for 10-12 minutes and let cool for 10 minutes before glazing.
Macros
- Serving Size: 1 Donut
- Servings: 8
- 72 calories
- 3g Fat
- 5g Carbohydrate
- 7g Protein
