It’s Pumpkin Spice Season people!

With that in mind, I am thrilled to be able to share with you a very special recipe from a colleague and friend  Danielle Rancourt. 

A Sudbury native, Danielle came up with this recipe tor Wild Northerner Magazine 

You can find the magazine online here -> m.ag/yL4Q ( shortened URL)

If you like what you see here, head on over to page 42 of the magazine for more of her amazing creations and some very cool pumpkin-related nutrition information

Pumpkin Spice Donuts (yields 6)

½ cup (60g) vanilla protein powder

¼ cup (35g) coconut flour

1-2 Tbsp (6-12g) ground flaxseed (optional)

1 ½ tsp pumpkin pie spice

1 tsp cinnamon

¼ tsp baking soda

2 eggs

½ cup (120g) pumpkin puree

¼ cup (2oz) unsweetened apple sauce or an additional ¼ cup (60g) pumpkin puree

2 tbsp (28g) melted coconut oil

1 tbsp (15mL) unsweetened almond milk (or milk of choice)

1 tsp vanilla extract

Glaze

1 Tbsp low fat cream cheese*

½ Tbsp 100% pure maple syrup

½ -1 Tbsp unsweetened almond milk (or milk of choice)

Sprinkle of pumpkin pie spice

Directions 

Preheat oven to 350F. Grease a 6 cavity donut pan with coconut oil or non-stick spray. Whisk dry ingredients in a large bowl and wet ingredients (except the almond milk) in a medium bowl. Incorporate wet ingredients into the dry mixture and combine well, without overmixing. Last, whisk in almond milk. Use a spatula to scoop donut batter into a piping bag or ziplock (snip a small hole in one of the bottom corners). Fill all 6 donut cavities. Bake for 9-10 minutes or until a toothpick comes out clean. Allow donuts to cool on a cooling rack for 5 minutes. Meanwhile, make the glaze in a small flat bowl (wide enough to dip donuts) by first whisking cream cheese and maple syrup until no clumps remain. Once combined, add milk and whisk. Dip donuts then sprinkle with pumpkin pie spice. Best when enjoyed on the same day or refrigerate in an airtight container. These delicious high protein donuts pair well with coffee, and friends.              

*For dairy free cream cheese (i.e. Daiya), you may need to use 2-3 Tbsp of almond milk