Gluten Free Pumpkin Spice Protein Donut Holes

SERVING SIZE: 1 Donut Hole

YIELDS: 9 servings

– 122g canned pumpkin
– 37g vanilla whey
– 46g egg whites
– ¼ tsp baking powder
– 1 tbsp pumpkin spice
– 60g gluten free baking mix (I used Bob’s Red Mill brand)
– Stevia/Splenda to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in large mixing bowl until dough is formed.
3. Place dough into mini muffin pan greased with non-stick cooking spray, filling 9 spaces.
4. Bake for 5-10 minutes until you can stick a toothpick through and it comes out clean.
5. If desired, dust with a little powdered sugar, serve and enjoy the Donut Holes!