Nutrition
Calories: 288kcal | Carbohydrates: 26.3g | Protein: 36.1g | Fat: 5.3g | Fiber: 1.1g
These High Protein Pumpkin Spice Donut Holes are the perfect protein snack to welcome in Fall!
Servings
Ingredients
- 3/4 cup Vital Wheat Gluten I use Bob’s Red Mill
- 2 tsp Cornstarch
- 1 tsp Baking Powder
- 1 tsp Apple Cider Vinegar
- 1/2 cup Water
- 3 tbsp Sugar
- 1 tsp Pumpkin Pie Spice
- 1 tsp Olive Oil optional
Instructions
- Pre-heat oven to 350 F (177 C).
- Mix sugar and pumpkin pie spice in a small bowl.
- In a medium bowl, add dry ingredients - wheat gluten, cornstarch, and baking powder - mix well. Add water and vinegar; I usually mix with my hands at this point. Don’t mix too much, just enough to get a dough-like texture.
- Split dough into 12 - 16 pieces (depending on how large you’d like them - I went with 16).
- Roll these into balls and toss them in the sugar mixture until they are well-coated.
- Space out evenly on tray; no more than 6 - 8 on tray.
- Bake for 25 - 27 minutes.
- I have not used an air fryer for this recipe, so I’m not sure on the temperature and timing you’d need.
- You will know they are done when you can poke them and not dent them; they should feel very tight and solid.
Equipment
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1 Copper crisper basket and tray (Optional)
Notes
Track this on My Fitness Pal searching:
PDV High Protein Pumpkin Spice Donut Holes
Equipment: either a copper crisper tray or air fryer; we use the crisper tray so we can bake everything at once. These puff up a lot so unless you have a large air fryer, I wouldn’t recommend using one. You could probably also use a baking sheet with parchment paper, though I have not tried it.
Video
Did you make this recipe?Mention @proteindeficient.vegan
These are one of my favorite high protein snacks, because they are so easy to make! They are super chewy on the inside and the outside is a crispy, crunchy, sugary outside. They almost taste fried, but they’re not! I think this is technically considered a sweet seitan, which may sound weird but I think it really works! If you like this one, you should check out the chocolate seitan next!
Ingredients
- Vital Wheat Gluten – if you’re gluten-intolerant….sorry? Be sure to weigh this ingredient out. It’s deceptively dense and the volume measurement usually does not line up with the weight measurement.
- Cornstarch.
- Baking Powder.
- Apple Cider Vinegar – if you don’t have ACV, rice vinegar could probably work as well.
- Sugar – I just used white sugar for this! Brown sugar could also work well.
- Pumpkin Pie Spice – if you’re not a pumpkin pie spice girly, you can just swap this out for cinnamon!
Directions
- Pre-heat the oven to 350 F (171 C).
- Mix sugar and pumpkin pie spice in a small bowl.
- In a medium bowl, add the dry ingredients – wheat gluten, cornstarch, and baking powder – mix well.
- Add water and vinegar; I usually mix with my hands at this point. Don’t mix too much, just enough to get a dough-like texture. This dough should be sticky, but not sopping wet. If it still feels really wet and doesn’t stay in a ball form, add a little more vital wheat gluten until it’s a sticky dough (but mold-able).
- Split dough into 12 – 16 pieces (depending on how large you’d like them – I went with 16)
- Roll these into balls and toss them in the sugar mixture until they are well-coated. Try to get all the little nooks and crannies for optimal crunchy, sugary goodness!
- Space out evenly on tray; no more than 6 – 8 on tray. I use a copper crisping tray – it works sooo well!
- Bake for 25 – 27 minutes.
- I have not used an air fryer for this recipe, so I’m not sure on the temperature and timing you’d need.
- You will know they are done when you can poke them and not dent them; they should feel very tight and solid.
Silly Little Haiku
I hope you like balls
Sweet sugary seitan balls
Put them in your mouth
Author
Protein Deficient Vegan
It was amazing! I’m never making seitan again, only these doughnut holes. It reminds me of monkey bread!
I haven’t had monkey bread in so long; it does taste similar! I’m with you on the seitan making! I feel like these are way easier to make than most seitan!
These were strangely addictive, my wife loved them as well! We just did baking sheet and parchment tray and it worked out fine. Definitely adding these to my rotation!
I’m glad to hear that they still turned out well on a regular baking sheet and that you guys liked them! I’m always so happy when people try these, because they sound very weird! 🙂
I’d love to try this. What do the vinegar and cornstarch do in this recipe?
The cornstarch helps them be a little less chewy and the vinegar is used for leavening in this recipe so that they puff up in the oven (and don’t come out dense)!
These are INCREDIBLE I almost cried at first bite. It was such a struggle to not eat them all at once (I managed to only eat half the recipe)- so crisp and airy. I had some plain, some with jam, some with nut butter, all delicious. Truly a dangerous recipe since these were so quick and easy to make.
Yay!! I’m so glad that they came out well and that you enjoyed them!! Oooh! I’ll have to try dipping them in nut butters and jam; that sounds really delicious! I had someone else say that they dip them in vegan cream cheese, which also sounds really good!