Pumpkin Pronuts with Protein Icing

Donut Batter:

• 3/4 cup almond flour
• 1/2 cup Protein Milkshake Pumpkin Pie 
• 3/4 cup gluten free flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 tablespoons unsweetened cocoa
• 3 tablespoons stevia
• 1/4 cup egg whites or egg white substitute
• 1 tablespoon canola oil
• 1/3 cup water
• baking spray

Glaze (optional):

1. Mash 1/3 banana with 2 tablespoons of unrefined coconut oil
2. Mix in 1/2 a scoop of Protein Milkshake Cream Puff 
3. Heat until mixed, melted and smooth

How it's made:

1. Preheat oven to 325.
2. Mix first eight ingredients together in medium mixing bowl. Add egg whites, canola oil, stirring until well-combined. You can add a tad more or less water to achieve desired batter consistency which should be fairly thick.
3. Mist mini donut pan with baking spray. Fill each mold 1/2 full with batter with a spoon or using a Ziploc bag to “pipe” in.
4. Bake 8 minutes. Remove from pan and cool on wire rack.
5. While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon. 
6. Sprinkle some cinnamon on top of glaze and enjoy!