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Pumpkin Doughnuts, THM E, SF

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings 14
Author Glenda Groff

Ingredients

  • Doughnut batter:
  • 1/2 cup cottage cheese blended smooth
  • 2/3 cup Lakanto Monkfruit/Allulose Sweetener
  • 3/4 cup pumpkin puree
  • 2 egg whites or 1 large egg
  • 3/4 teaspoon Vanilla extract
  • 1 cup Sprouted White Whole Wheat Flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • Frosting:
  • 2 ounces cream cheese I prefer the low fat
  • 1/3 cup almond milk
  • 1/4 teaspoon gelatin
  • 1/8 teaspoon maple extract
  • 1 tablespoon THM Gentle Sweet

Instructions

  1. Preparing the doughnut batter: In a blender jar, blend together cottage cheese, Lakanto Monkfruit/Allulose Sweetener, pumpkin puree, egg whites or 1 large egg, and Vanilla extract. Blend until smooth. Set aside. In another bowl, mix the dry ingredients together. Stir the wet and dry ingredients together just until combined.
  2. Baking: Preheat the oven to 350 degrees F. Spray a doughnut pan with Pam Spray. Fill the doughnut pan about 3/4 full. Bake for 12 minutes or until a toothpick inserted in the doughnut comes out clean. Remove from the oven and flip out onto a cooling rack. Cool.
  3. Frosting: Soften the gelatin in 1 tablespoon almond milk. Let it set 5 minutes. Heat the gelatin mixture until clear. Blend the remaining ingredients together. Spoon over doughnuts. 14 doughnuts