1/2 c. Almond Coconut Milk Blend
1/4 c. Pumpkin Purée (NOT pumpkin pie filling)
1 T. Honey
3 T. Beet sugar
1/2 c. Flapjacked High Protein Carrot Spice Pancake Mix
2 T. Coconut Flour (Or Almond Flour)
1/8 t. Almond extract
1/8 t. Cinnamon extract
1/8 t. Vanilla extract
1 t. Pumpkin Pie Spice
1 scoop Titan Whey Vanilla Wafer Protein
3 T. Almond Coconut Milk Blend
1 1/2 T. Tapioca Flour
(Optional: Cinnamon to dust donuts once glazed)
Combine wet ingredients and blend well. In a separate bowl combine dry ingredients, Fold wet ingredients into dry until a smooth batter forms. Spray donut pan with coconut oil. Place dough in a bag and cut the tip. Swirl dough into the donut pan. Bake at 350 degrees for 12-14 minutes. Remove and place on a cooling rack.
While cooling combine glaze ingredients and mix well. Place glaze in a shallow bowl and dip donuts one at a time once they are cool.
Optional: Lightly dust donuts with cinnamon while glaze is forming.
Indulge and enjoy!