Protein Packed Pumpkin Donut Holes

Modified from Dashing Dish

Ingredients

1 cup	Peanut flour (the same thing as PB2) OR 1 cup oat flour
1/2 cup	Baking stevia OR 1 cup sweetener of choice that measures like sugar
1 tsp	Baking powder
1/4 tsp	Baking soda
1/2 tsp	Salt
1/2 cup	Pumpkin
1/2 tsp	Vanilla extract
1 tsp	Cinnamon
1 tsp	Pumpkin pie spice
1/4 cup	Unsweetened almond milk (or low fat milk of choice)
4	Egg whites
Cinnamon & Sugar Coating:
2 tbs	Cinnamon
1/4 cup	Stevia or sugar substitute of choice

Preheat oven to 325 degrees. Spray a mini muffin tin with cooking spray, (or line with mini silicone liners for easy clean up!)

In a medium size bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.  Combine the wet ingredients with the dry, and mix until batter is smooth and free of lumps.

Divide batter evenly to make 16 donut holes. Bake for 20-25 minutes, or until toothpick comes out clean, and donuts are set.

Meanwhile, to make the cinnamon/sugar coating, combine the cinnamon and stevia in a small bowl. When donuts are done baking, (and are still warm) gently roll them around in cinnamon/sugar mixture. (If you are having trouble getting the coating to stick, simply spray donuts with a light coating of cooking spray!)

Nutrition

16	Donut Holes (or 6 regular size donuts for 80 calories each)
30	Calories per Donut Hole (with peanut flour)
0 g	Fat
1 g	Carbohydrate
0.5 g	Fiber
0 g	Sugar
8 g	Protein
110 mg	Sodium