Macros per donut (w/o sprinkles): 136 calories-> 13P/12C/4F Makes: 6 donuts
Prep time: 10 minutes
Cook time: 15 minutes
IT'S PUMPKIN SPICE SEASON YOU GUYS!! Protein, pumpkin, chocolate, donuts... need I say more? Not to mention these macros are to DIE for. You won't believe they're healthy.
Happy spooky szn ya'll. May the gains be ever in your favor.
1/4 cup (30g) All Purpose Flour
1 scoop (32g) UXO Whey Refit Vanilla Milkshake Protein Powder
1 whole egg
1 egg white
1/2 cup (120g) canned pumpkin
1 Tbsp Unsweetened Apple Sauce
1 Tbsp Stevia
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice
2 tsp Cinnamon
1 tsp Vanilla Extract
30g Ghiradelli Bittersweet Baking Chips
2 oz Fat-Free Cream Cheese (softened)
1 scoop (32g) UXO Vanilla Milkshake Protein Powder
1/4 cup (60mL) Fat-Free Evaporated Milk
Preheat oven to 350 degrees. In a large bowl, combine all donut ingredients, and stir until you have reached a cake batter-like consistency.
Fold in chocolate chips last
Evenly distribute donut batter into silicone donut mold (I bought mine off of Amazon. Click on photo for the link) and bake for 15 minutes.
While donuts are cooking, combine all ingredients for the protein frosting.
Stir until evenly mixed. (Ensure your cream cheese is at full room temperature-otherwise it will have clumps in it like mine does :)))))
Do not overcook your donuts! Check at about 12 minutes, as different ovens may bake differently, and overcooked donuts will come out dry. Allow donuts to cool before frosting them.
Dip donuts into frosting and top with chocolate sprinkles (optional)! Enjoy these guilt-free fall treats you little pumpkins!