vegan pumpkin donuts 

VEGAN • LOW CARB • PROTEIN • DELICOUS•


Okay so the original pumpkin recipe is from meat free keto! I love all of her recipes and have made many of them before but these pumpkin donuts are SO good and I was so excited that she had a recipe I could go off of! I decided to add pumpkin seed protein to mine & I had to double the recipe because my donut tray is much bigger. 

This is going to be a really quick post so I apologize but I wanted you guys to have the recipe! 

Ingredients: 

  • 4 tblsp flax seed meal
  • 1/2 C water (slightly less) 
  • 1/2 C coco flour 
  • 1 C pumpkin purée 
  • 2 tbs pumpkin seed protein (can sub for other proteins) 
  • 2tsp pumpkin spice 
  • 1tsp cinnamon 
  • Baking soda 
  • 4tbs coconut oil 
  • 2 tsp sweet leaf ( sweetener of choice)

Chocolate Drizzle: 

Directions:

  1. Preheat oven to 400, grab two bowls, all your ingredients, your donut try and any other supplies you may need. 
  2. Start by mixing together the flax seed meal with the water. This is like making a flax egg, I find that if you don’t add all of the water it makes it a little gooey-er and more egg like.( maybe leave about 1 tbs)  You have to let this sit for about 5 minutes. 
  3. In another bowl add your dry ingredients, coconut flour, protein, baking soda, sweetener of choice*, pumpkin spice and cinnamon. Mix until all ingredients are well incorporated.
  4. Now to the flax mixture add the pumpkin purée and mix. 
  5. Slowly incorporate the dry ingredients with the wet. Then add your coconut oil 1 tbs at a time and mix. ( Make sure coconut oil is liquid) 
  6. Grab your donut tray and add some coconut oil to each donut hole to prevent mixture from sticking. 
  7. I was able to actually roll the “dough” with my hands and then place it into the tray. Make sure to fill the tray to the top and that the whole donut is one- no wholes or empty spaces. 
  8. Pop them in the oven for about 32-35 minutes or until you see the edges are separated from the sides. I found that leaving them in for a bit longer make them a little fluffier inside. 
  9. Optional Chocolate Drizzle: about 10-15 minutes before the donuts are done I got a small saucepan and filled it with water. I placed a heat resistant glass bowl over the top and let the water come to a boil below. Then I added about 1 bar of chocolate and mixed it as the water boiled below and melted the chocolate. I did not add anything to the chocolate, I just simply melted it.
  10. Once the donuts are done, I let them cool in the tray for a few minutes and then popped them out onto some parchment paper to get their drizzles. 
  11. Once the donuts have cooled a bit, start drizzling as you please! 
  12. Last step if you added the drizzle is to put them in the refrigerator to let the chocolate set! 
  13. Enjoy! 

* if you are using a liquid sweetener I would add this to the flax mixture along with the pumpkin and possible add a little less water depending on how much liquid you are adding. 

    Macros for the whole batch:

    • 1354 calories 
    • 87 g fat
    • 36 net carbs
    • 48 g protein 

      Makes about 7 donuts if you used the same tray as me, so for 1 donut =

      • 193.4 calories
      • 12.4 g fat 
      • 5.1 net carbs 
      • 6.8 g protein 

        If you guys have any questions or if you decide to make it then tag me! I’d love to see everyone’s creations! 

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