Monday, September 10, 2018


These pumpkin donut holes are paleo, low in sugar, dairy-free and gluten-free.

Here we go again!  School is in full swing.  I am in a new school, learning new protocols and getting to know a new group of students.  Time is of the essence right now as we all try to find our rhythm again after the summer.  I do plan to keep sharing my recipes so stay tuned!

As soon as the temperatures dip in September, I go for all things pumpkin.  I know I'm not alone here!  My kiddos have been into donut holes as of late so I figured I would make some pumpkin donut holes.  These ones are packed with plant protein and work well for breakfast or as a snack any time.

Here is the recipe you need:
3/4 cup pumpkin puree (I use Libby's)
1/4 cup Bob's Red Mill coconut flour+ 2 tbsp
1 scoop Vegan Smart pea protein powder
1 egg
1 tsp pumpkin spice
1/4 tsp baking soda
1/4 tsp baking powder

Preheat the oven to 350F and grease the bottom of a donut hole tray.  Mix the wet ingredients together in one bowl.  In a separate bowl, mix the dry ingredients together.  Combine the dry and wet ingredients.  Scoop out 1.5 tbsp of mix and roll into a ball in your hand.  Place on the donut hole tin.  Repeat for the rest of the mix.  You should get 12 donut holes.  Bake the donut holes for 14 minutes and let them cool on a rack.  Enjoy!

Here are the nutrition facts for these donuts:

Not bad at 3.7 g of protein per donut hole, don't you think?  Soft and flavorful, I know you won't stop at one!

Hope you enjoy these donut holes too!

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