This recipe is almost too good to be true. You can make it into doughnuts, bread, or muffins, and top with an irresistible frosting if you want to make it a little more dessert-y. I love adding protein powder and collagen to recipes, especially when you can’t even taste it, like with these.
Ingredients
- 1 cup almond flour
- ¾ cup vanilla, chocolate or plain plant-based protein powder
- ½ cup arrowroot powder
- 1 cup collagen
- ½ tsp sea salt
- ¾ tsp baking soda
- 1 tbsp pumpkin pie spice
- ½ tsp cardamom
- 4 large pasture-raised eggs
- ¼ cup almond butter, or other nut/seed butter
- 3 tbsp ghee, grass-fed butter, or melted coconut oil
- ¾ cup pumpkin puree (fresh or canned – not pie filling)
- ¼ cup pure maple syrup or monk fruit maple syrup
- ¼ cup coconut sugar or monk fruit
- 1 tsp pure vanilla extract
- Optional: ½ cup Lily’s chocolate chips, chopped nuts, cacao nibs, or seeds
Optional ginger cardamom glaze / frosting :
- ½ cup powdered monk fruit or coconut sugar (blend granulated on high to make powdered)
- ½ cup cacao butter, melted (for glaze) or palm shortening at room temp (for frosting)
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp fresh lemon juice
- fresh zested ginger, lemon, or orange optional
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a silicone doughnut mold, line a muffin tin with liners, or spray 8×4-inch loaf pan with nonstick spray – line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
- In a large bowl, stir together the almond flour, protein powder, arrowroot, collagen, salt, baking soda, and pumpkin spice. In bowl of stand mixer, whisk together pumpkin, maple syrup, coconut sugar, ghee, nut butter, and vanilla. Mix on medium and crack eggs as it’s mixing.
- Add the dry ingredients and mix again until well combined. Fold in any desired mix-ins.
- For doughnuts and muffins: Fill ⅔ full and bake for 20-25 minutes, or until knife comes out clean. For bread: Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely. The doughnuts are more tender so let them cool for at least an hour before gently pushing the bottom of the silicone mold to wiggle the doughnuts free.
- To make glaze: melt cacao butter in a saucepan on low. Remove from heat and whisk in rest of ingredients, except fresh ginger. Alternatively cream palm shortening with remaining ingredients. Drizzle (or spread frosting) over cooled bread, muffins, or doughnuts. Zest fresh ginger over the top. Place in fridge for 10 minutes to solidify and store for up to 5 days.
- You can also pre-slice the bread without icing and store in the freezer for quick toast.
