Donuts:
30g Vanilla (or latte) Whey
30g Plain Flour
5g Sweetener
5g Baking Powder
1 Egg
40g Egg Whites
140g Pumpkin Purée
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Ground Cloves
1/2 Tsp Ground Ginger
Topping:
2 Tsp Granulated Stevia
1 Tsp Cinnamon
Method:
1. Preheat your oven to 175°C.
2. Sieve dry ingredients into a bowl and whisk to combine.
3. Add wet ingredients and combine to form a batter.
4. Grab your doughnut mould, coat it with some non-stick spray and pour your mix in, then shove some broken up biccies in those bad bois to bake into the donuts.
5. Bake on 175°C for 12:00-14:00 minutes.
6. Remove from oven and allow to cool for a few minutes.
7. While cooling, put topping ingredients in a small.
8. Toss your doughnuts into the cinnamon sugar, top with any other added bits you like.
9.Inhale all of them because you struggle with self control when it comes to Basic B flavour profiles.
*
Cals For Entire Batch: 394kcal
38C 39P 7F
*
Cals Per Donut: 65.5kcal
6.3C 6.4P 1.1F
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