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Mini Vegan Pumpkin Donuts

Mini Vegan Pumpkin Donuts
Rating Love0
Yields36 ServingsDifficultyIntermediatePrep Time20 minsCook Time10 mins
Cinnamon Sugar Vegan Pumpkin Mini Donuts
Donut Batter
 1 cup all purpose flour
 2 scoops KOS chocolate protein
 ½ cup brown sugar
  cup pumpkin puree
 2 ½ tbsp melted coconut oil
 ½ cup plant-based milk
 ¼ tsp salt
 1 tsp baking powder
 1 tsp pumpkin pie spice
Cinnamon-Sugar Dusting
 2 tbsp coconut oil (for dipping)
 ½ cup granulated sugar
 ½ tbsp ground cinnamon
1

Preheat oven to 350 degrees Fahrenheit

2

Combine dry ingredients together and whisk well

3

In a small bowl, warm plant milk for 30 seconds in microwave, then add coconut oil and warm for another 30 seconds (This will help the coconut oil from not solidifying once combined with other ingredients)

4

Add the plant and oil mixture to pumpkin puree, then add in the brown sugar and mix until well combined

5

Pour into your dry ingredients and mix until just combined

6

Spoon batter into mini donut pan and bake for 10 minutes

7

Remove from oven and allow to cool for 1-2 minutes

8

While donuts are cooling, melt your 2 tbsp of coconut oil in a small bowl and in a separate bowl mix your granulated sugar and ground cinnamon

9

Coat each donut in coconut oil, then toss in your cinnamon-sugar mix, and allow to cool. Once the donuts have all been coated, toss each one again in the cinnamon-sugar since the first layer will have been mostly absorbed

10

Enjoy!

Nutrition Facts

Serving Size 2

Servings 36


Amount Per Serving
Calories 72
% Daily Value *
Total Fat 2.4g4%
Total Carbohydrate 10.6g4%
Dietary Fiber 0.5g2%
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Donut Batter
 1 cup all purpose flour
 2 scoops KOS chocolate protein
 ½ cup brown sugar
  cup pumpkin puree
 2 ½ tbsp melted coconut oil
 ½ cup plant-based milk
 ¼ tsp salt
 1 tsp baking powder
 1 tsp pumpkin pie spice
Cinnamon-Sugar Dusting
 2 tbsp coconut oil (for dipping)
 ½ cup granulated sugar
 ½ tbsp ground cinnamon

Directions

1

Preheat oven to 350 degrees Fahrenheit

2

Combine dry ingredients together and whisk well

3

In a small bowl, warm plant milk for 30 seconds in microwave, then add coconut oil and warm for another 30 seconds (This will help the coconut oil from not solidifying once combined with other ingredients)

4

Add the plant and oil mixture to pumpkin puree, then add in the brown sugar and mix until well combined

5

Pour into your dry ingredients and mix until just combined

6

Spoon batter into mini donut pan and bake for 10 minutes

7

Remove from oven and allow to cool for 1-2 minutes

8

While donuts are cooling, melt your 2 tbsp of coconut oil in a small bowl and in a separate bowl mix your granulated sugar and ground cinnamon

9

Coat each donut in coconut oil, then toss in your cinnamon-sugar mix, and allow to cool. Once the donuts have all been coated, toss each one again in the cinnamon-sugar since the first layer will have been mostly absorbed

10

Enjoy!

Mini Vegan Pumpkin Donuts

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