Oh, October. Changing colors, crisp mornings and pumpkin spice everything. One of my favorite months will be here in a few short days, and to celebrate, I'm stocking up on organic pumpkin and stockpiling fantastic recipes.
This cinnamon-y sweet recipe is not my own recipe (for once). Well it is, but it's based off of a yummy Tone It Up one. Mine is a little less sweet, a little more pumpkin-y, and still über delicious. So whether you have a mini muffin pan or a donut hole maker or pan (hey, you're fancy!), roll up those sleeves and get baking, because this is one recipe you'll be guaranteed to love.
Pumpkin Spice Donut Holes
1/2 cup almond flour (finely ground almonds)
1/2 cup vanilla protein powder (I used plant-based vegan Orgain)
1 tsp corn-free baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
dash sea salt
1/2 cup plus 2 TBSP pumpkin puree (slightly less if your puree is very runny)
3 TBSP pure maple syrup
1 egg or 1 chia "egg" (1 tbsp ground chia + 3 tbsp water)
1/4 cup unsweetened almond milk
1 TBSP coconut oil, melted
3/4 tsp vanilla extract
1 TBSP coconut palm sugar
1 TBSP cinnamon
1. Preheat the oven to 350 and spritz your pan/tool of choice with coconut oil spray or any nonstick spray.
2. Whisk wet ingredients together; set aside.
3. Whisk dry ingredients together, fold wet into dry, mixing just until batter is smooth.
4. Divide into mold, pan or muffin holes and bake for 15 minutes or until an inserted toothpick comes out clean.
5. Let cool on a wire rack for a few minutes, then de-pan and roll in mixture of cinnamon and coconut sugar. Eat and be amazed!
If I could justify one more kitchen item, it would be this:
A donut hole pan like this would also work great:
And as a last resort, a mini muffin pan!