By the way, I have no idea what the proper way to write “doughnuts” is. Is it donuts or doughnuts? Personally, I prefer the word “donuts” – it is much cleaner and easier to write. Doughnuts make it sound so… heavy. But then again, regular ol’ doughtnuts are heavy – they are fattening, sugary, fatty, and full of calories. Empty calories. Doughnuts are a no-no on a diet. Or a clean lifestyle. But why should you forbid yourself doughnuts if you like them?
I personally never liked doughnuts. But I like the shape. It’s cute. So I decided to finally made a clean version of this cute popular snack. Donuts (see the different spelling! It’s intentional) that I made are clean, with no yucky ingredients and they are low calorie and low sugar! Plus there’s a bit of a protein kick in each one – something I personally love. Can’t do without protein, I always say..
Since it’s Autumn season (almost), using up a can of pumpkin I purchased a while back is the way to go. Granted, I didn’t nearly use the whole can – but that’s fine because now it means I have to make more things using it so that it doesn’t go bad. So expect some more pumpkin recipes in the near future.
Oh yeah, it’s my first time making donuts. And it’s my first time using canned pumpkin. Yay for first times! Anyway, these are simply delightful. The pumpkin flavor is so deliciously fragnant and prevalent, it’s mouthwatering just thinking about it. If I ever doubted whether I liked pumpkin, my doubts are now all gone (that was a hypothetical statement, I mean come on. Why doubt pumpkin?) I am very happy with the outcome and will totally make these babies again. Delicious breakfast or snack. Pumpkin. Protein. And it’s vegan! Who doesn’t love vegan meals! I know I love them They make my tummy happy!
Recipe adapted from Chocolate Covered Katie.
Pumpkin Carob Chip Protein Donuts
Keywords: snack breakfast low sugar low calorie vegan
Ingredients (4-5 donuts)
- 1/3 cup spelt flour
- 1/4 cup chocolate protein powder
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- Pinch of salt
- 1.5 Tbsp coconut oil, melted
- 1.5 Tbsp almond milk
- 1 Tbsp applesauce
- 1/2 tsp vanilla extract
- 3/4 Tbsp maple syrup
- 3/4 tbsp lemon juice
- 2 stevia packets
- 1/2 cup pumpkin (canned)
- 2 Tbsp vegan carob chips, separated
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients. Mix wet into dry, making sure not to overmix. Fold in carob chips. Spoon into a greased donut tin (or muffin tin for muffins). Cook 25-30 minutes, or less if using a mini doughnut pan.
Nutritional stats (1/4 of the recipe): 155 calories, 6.7g fat, 16.6g carbs, 3g fiber, 6g sugar, 6.6g protein
You should sign up for Vitacost if you haven’t yet through my link - it’s where I get most of my health food shopping done. If you sign up with my link you will receive $10 off your first purchase (as will I)
Kammie wants to know:
Have you ever had carob before?
What’s your favorite Autumn flavor for baked goods?
Let me know in the comments below!
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