Pumpkin Pie Donut Holes
 
Prep time
Total time
 
These pumpkin pie donut holes have the most ridiculously soft, cake-like texture and are bursting with pumpkin pie flavor. The cinnamon-sugar coating isn’t actually sugar at all…but it is SO delicious and reminds of me of powdered sugar donut holes.
Author:
Recipe type: Snack, Breakfast
Cuisine: No-Bake, Gluten-Free, High Protein, No added sugar
Serves: 15
Ingredients
  • Protein Powder Version:
  • ½ cup dates (about 90-100 grams)
  • ½ cup pumpkin
  • ¼ cup coconut flour
  • ½ cup (1 serving, 46 grams) vanilla protein powder (I use Orgain or Vega brand)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • Pinch salt, to taste
  • Optional: 1 tablespoon vanilla protein powder + ½ teaspoon cinnamon, to coat donut holes into
  • Oat Flour Version:
  • 1¼ cups oats
  • ½ cup pumpkin
  • ½ cup dates
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract, optional
  • pinch sea salt, to taste
Instructions
  1. In a food processor or high-speed blender (such as a Vitamix or Ninja), process dates until broken down and they form a ball of "dough."
  2. Next, add the rest of the ingredients and process until combined.
  3. Roll into approximately 12-18 donut holes.
  4. In small bowl, combine 1 tablespoon vanilla protein powder and cinnamon. Roll donut holes into coating.
  5. Keep in fridge to keep firm, or the freezer for longer storage. SO delicious!!
Recipe by Audra's Appetite at https://audrasappetite.com/pumpkin-pie-donut-holes/