Indulge in the flavors of fall with these healthy iced pumpkin spice donuts. They are moist, delicious, and perfect for a guilt-free treat.
Ingredients: 1 cup canned pumpkin puree. 2/3 cup granulated erythritol or your preferred sweetener. 1/4 cup unsweetened vanilla almond milk. 1/4 cup egg whites. 2 tsp vanilla extract. 1 1/2 cups whole wheat pastry flour. 1 1/2 tsp baking powder. 1 tsp pumpkin pie spice. 1/2 tsp ground cinnamon. 1/4 tsp salt. For the icing:. 1/2 cup powdered erythritol. 2-3 tbsp unsweetened vanilla almond milk. 1/4 tsp vanilla extract. 1/4 tsp ground cinnamon.
Instructions: Set the oven temperature to 175C 350F. Pumpkin puree, egg whites, almond milk, granulated erythritol, and vanilla extract should all be combined in a sizable mixing bowl. Blend thoroughly. Mix the whole wheat pastry flour, baking powder, ground cinnamon, pumpkin pie spice, and salt in a separate bowl. Stirring until thoroughly combined, gradually add the dry ingredients to the wet ingredients. Apply nonstick cooking spray to a donut pan. Pour the batter into each donut mold, filling it to about two thirds of the way. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes in a preheated oven. As the donuts bake, make the icing by combining almond milk, ground cinnamon, vanilla extract, and powdered erythritol in a small bowl. To get the icing consistency you want, adjust the amount of milk. After letting the donuts cool in the pan for a few minutes, remove from the pan and let cool completely on a wire rack. After the doughnuts have cooled down fully, cover each one with icing. Your nutritious iced pumpkin spice donuts are ready to be enjoyed!
Prep Time: 15 minutes
Cook Time: 15 minutes
Dawn Rosendahls Altered Books
