26 Calorie Pumpkin Spice Protein Donut Holes Recipe
Our Pumpkin Spice Donuts Holes are only 26 calories and so perfect for the basic fall lover in all of us! It’s hard to believe these little beauties are super easy to make and a low-calorie dessert/breakfast option.
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Pumpkin Spice Protein Donut Holes
Macros for each Donut Hole w/Glaze (makes 45):
26 Cals, 4.25g Carbs, 0.2g Fat, 1.75g Protein
Macros for the WHOLE Batch w/out glaze
942 Cals, 138g Carbs, 10g Fat, 75g Protein
Macros for the WHOLE Batch w/Glaze:
1209 Cals, 197g Carbs, 10g Fat, 75g Protein
*I’d estimate that at the most, half of the glaze was actually on the donuts. Most falls off when letting them set on the rack. And also had a good bit left in the bowl. It’s a thin glaze as you can see
Ingredients:
120g Self Rising Flour (can sub with All Purpose Flour but just use 12g Baking Powder if you do)
30g Whey/Casein Blend Vanilla Protein Powder
30g Pumpkin Pie Protein Cookie Butter Powder
36g Coconut Flour
6g Zero Cal Sweetener of your choice
Dash of Pumpkin Spice
Even Smaller Dash of Nutmeg
200g Plain Non Fat Greek Yogurt
80g Pumpkin Puree
Glaze:
120g Powdered Sugar
20ml Unsweetened Vanilla Almond Milk
Directions:
1.) Add all your dry ingredients into your food processor and pulse a few times to combine the dry ingredients to avoid clumping.
2.) Add your greek yogurt and pumpkin to the food processor with the dry ingredients and pulse till all is combined into a big dough ball. Add dough to the freezer for 15-20 minutes to cool or until no longer still to the touch.
3.) Now take your dough and take little pieces of and roll into donut hole size balls. You’ll make around 45 donut holes. These will rise when cooking so think a little bit smaller than a normal donut hole.
4.) Spray the tray of your air fryer with non stick cooking spray and then add half your batch to the air fryer. Spray the tops with non stick cooking spray and then air fry on 350 Degrees F for 5 Minutes.
5.) While those are cooking, whip up a quick glaze by adding your powdered sugar into a bowl along with your 20ml of almond milk. Be careful to not add more than what I said! The tiniest bit extra can make it very watery.
6.) Once donut holes have cooled for about 10 minutes, toss in your glaze and then let sit on a wire rack to let the icing set. You’ll only end up getting about half the icing on the donuts because the other half will drip off.
7.) Then it’s time to enjoy!
*These are best the day of or the next day! They tend to dry out the further you get away from the conception. Just keep that in mind! You can scale down the recipe to make smaller batches if you want to not have any leftovers.
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