High Protein Pumpkin Spice Donut Holes
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
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