Gluten-free protein maple pumpkin donuts

Gluten-Free Protein Maple Pumpkin Donuts
Ingredients:
For the Donuts:
ďż˝ 1 cup gluten-free all-purpose flour

ďż˝ 1/2 cup protein powder (vanilla or unflavored)

ďż˝ 1 teaspoon baking powder

ďż˝ 1/2 teaspoon baking soda

ďż˝ 1 teaspoon ground cinnamon

ďż˝ 1/2 teaspoon ground nutmeg

ďż˝ 1/4 teaspoon ground ginger

ďż˝ 1/4 teaspoon salt

ďż˝ 1/2 cup canned pumpkin puree

ďż˝ 1/2 cup maple syrup

ďż˝ 2 large eggs

ďż˝ 1/4 cup coconut oil, melted

ďż˝ 1 teaspoon vanilla extract

For the Maple Glaze:
ďż˝ 1 cup powdered sugar

ďż˝ 2 tablespoons maple syrup

ďż˝ 1-2 tablespoons milk (dairy or non-dairy)

Instructions:
1.
Prepare the Donuts:
� Preheat your oven to 350�F (175�C) and grease a donut pan.

ďż˝ In a large bowl, whisk together the gluten-free flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

ďż˝ In another bowl, mix the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until well combined.

ďż˝ Add the wet ingredients to the dry ingredients and mix until just combined.

ďż˝ Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.

1.
Bake:
ďż˝ Bake for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.

ďż˝ Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

1.
Prepare the Maple Glaze:
ďż˝ In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Adjust the consistency by adding more milk if needed.
2.
Glaze the Donuts:
ďż˝ Once the donuts are completely cool, dip the tops of each donut into the maple glaze.