Hey y’all! We are BACK with another recipe!! And this time it’s for donuts…of course??
And let me tell you – this is easily one of my favorites. It’s so perfect for fall with cozy flavors like pumpkin pie spice and rich coffee, but it’s also packed with good-for-you ingredients like collagen, protein, fiber-rich pumpkin, and coconut butter for healthy fats! So even though they’re a treat (with a touch of caffeine!), you definitely don’t have to feel any guilt whatsoever if you eat a few?
The recipe here is adapted from this one and you’ll see that I used Ancient Nutrition’s Cold Brew Coffee Multi-Collagen Protein powder. You’re more than welcome to use any collagen or protein you choose if you don’t have this on hand – just know it may change the flavor just a touch!
And one more thing! These donuts can be kind of crumbly when you first take them out of the donut pan so 1) be sure to spray that coconut oil or ghee or whatever you’re using before each batch, and 2) let them cool for about 5-10 minutes before removing them from the pan. Gently take a spoon to insert around the edges, then lift up slowly.
Pumpkin Spice Latté Donuts
1/2 tsp salt
1/2 tsp vanilla
2 tsp pumpkin pie spice
1 2/3 cups whole wheat or all-purpose flour
1/3 cup Ancient Nutrition Cold Brew Collagen Protein (or more flour)
1/2 cup Swerve Sweetener (or brown sugar)
2 tsp baking powder
2 eggs
1 cup pumpkin purée
1/2 cup cashew or almond milk
1/4 cup ghee or butter (soft, but not melted)
2 tbsp espresso (optional)
Pumpkin Frosting
equal parts coconut butter and pumpkin purée
(I did about 4 tbsp each for 1/3 of the donuts)
1. For the donuts: Preheat the oven to 325 degrees fahrenheit. Grease a donut pan with ghee or coconut oil (a spray works easiest for this!).
2. In a large bowl, combine the dry ingredients: flour, collagen powder if using, sweetener/sugar, baking powder, pumpkin pie spice, and salt.
3. Add in pumpin purée, eggs, milk and ghee and stir to mix completely until batter is thick.
4. Using a spoon or piping bag, fill the donut trays almost to the top (about 3/4 of the way).
5. Bake for about 12-14 minutes or until a toothpick is inserted and comes out dry. Let cool for 5-10 minutes before gently pressing a spoon around the edges of each mold, and lifting up slowly.
6. For the frosting: Melt the coconut butter in a bowl in the microwave in 20 second increments until soft. Stir in the pumpkin purée until completely combined. Spoon onto donuts and press down firmly to coat. *Frosting will be pretty thick and maybe even hard to handle! Coconut butter softens with touch, so I used my fingers to press it down onto the donuts.
Have a great rest of your week!!!
xo Jordan
