40 Calorie Pumpkin Spice Donut Holes

These 40 Calorie Pumpkin Spice Donut Holes are the perfect Fall breakfast or snack! They are so quick and easy to make and full of healthy ingredients! They are sugar free & each donut hole is full of fiber and healthy grains. You will have zero guilt after enjoying these and your whole family will love them!

Be sure to check out my Pumpkin Oat Bread and my Pumpkin Pie Protein Overnight Oats as well!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

I am so excited for Fall. Summer and Fall are my favorite seasons so it's a happy/sad time of the year in this transition haha! It was a super gloomy and rainy day today here in Florida so I stayed indoors and broke out the Fall decorations and I am in full pumpkin season now. I have been making pumpkin dishes nonstop and I can not wait to share all of the recipes with you!

Ingredients

Oat Flour - 1 3/4 cup oat flour. I use the Prozis Instant Oats Powder and it is the king of all oat flours! It acts & tastes just like regular flour and because it is so ground up, it makes your baked goods so fluffy! You can use the code KATIE10 for 10% off on their website as well.
Protein - 40g of protein powder - I used the Truvani pumpkin spice kind.
Pure Pumpkin Puree - Please make sure you get pumpkin puree and not pumpkin pie filling haha! You need 3/4 cup.
Egg - 1 large egg.
Almond Milk - 1/2 cup unsweetened almond milk, or milk of choice.
Vanilla Extract - 1 teaspoon
Baking Powder- 2 teaspoons
Salt - 1/2 teaspoon.
Sweetener - 1/4 cup of Brown Swerve, golden monk fruit, or any sugar substitute of choice.
Cinnamon - 1/2 teaspoon.
Pumpkin Pie Spice - 1 teaspoon.
Nutmeg - 1/8 teaspoon.
For the Coating - Mixture of cinnamon & monk fruit, optional, if you want a sugar coating.

I love making a little cream cheese dip for these as well! Just combine some softened cream cheese with some sweetener.

Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Mix all ingredients together in a large bowl.
Use a standard sized cookie scoop to make 28 donut holes and line them along your pan about 1/4 inch apart.
Bake for 10-12 minutes. In the meantime, make your cinnamon sugar mixture by combining all of the ingredients in a small bowl.
Allow the donut holes to cool enough to handle with your hands and roll in your cinnamon sugar mixture.

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Nutritional Perks

Here are some awesome nutritional benefits to the ingredients in these pumpkin spice donut holes:

Oats - Oats are full of whole grains and a type of fiber called beta-glucan, which helps with cholesterol, blood sugar levels, and helps keep you fuller longer. They are also loaded with vitamins, minerals, and antioxidant plant compounds.
Pumpkin - Loaded with vitamins (mainly Vitamin A) & antioxidants. It is also very low in calories and great for weight loss.
Almond Milk - Almond milk is lactose free, very low calorie, and rich in magnesium, which is very important for blood sugar levels.

How To Store Leftovers

You can keep your leftover pumpkin spice donut holes in an airtight container in a cool, dry place for up to 5 days. I kept mine in the fridge to keep it fresher a little bit longer! I like mine to be warm, so I popped them in the microwave for about 20 seconds.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Servings: 28

Calories: 40 kcal

Dietary: Dairy Free, Gluten Free, Pescatarian, Sugar Free, Vegan, Vegetarian

Description

Ingredients

For the Donuts

1¾ cup oat flour (I use the Prozis Instant Oats Powder. You can use the code KATIE10 for 10% off on their website as well.)
40 g protein powder (I used the Truvani pumpkin spice. Link to this one is above.)
¾ cup pure pumpkin puree
1 egg
½ cup almond milk (unsweetened vanilla)
1 tsp vanilla extract
¼ cup monk fruit (or sweetener of choice)
½ tsp salt
½ tsp cinnamon
⅛ tsp nutmeg
2 tsp baking powder
1 tsp pumpkin pie spice

For the Coating:

¼ cup monk fruit (or zero calorie sugar substitute of choice)
2 tsp ground cinnamon

Instructions

1
Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
2
Mix all ingredients together in a large bowl.
3
.Use a standard sized cookie scoop to make 28 donut holes and line them along your pan about 1/4 inch apart.
4
Bake for 10-12 minutes. In the meantime, make your cinnamon sugar mixture by combining all of the ingredients in a small bowl.
5
Allow the donut holes to cool enough to handle with your hands and roll in your cinnamon sugar mixture. Enjoy!

Nutrition Facts

Servings 28

Amount Per Serving
Calories 40kcal

% Daily Value *
Total Fat 0.8g2%
Cholesterol 7.7mg3%
Sodium 59.4mg3%
Total Carbohydrate 4.9g2%
Protein 2.3g5%

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

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and has slight rounding.

Keywords: pumpkin, donut holes, pumpkin spice, low calorie, breakfast

Read it online: https://cookingkatielady.com/recipe/40-calorie-pumpkin-spice-donut-holes/