choco
CHOCOLATE PUMPKIN DONUTS
- 8 ounces peanut butter (natural and 0 sugar) --I use Smuckers Natural
- 8 ounces canned pumpkin
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda (no substitutes)
- 1 egg
- 1 cup sugar equivalent (I used 1/2 tsp ez sweetz)
Instructions
- Preheat oven to 350 degrees.
- Measure out peanut butter, pumpkin, vanilla, unsweetened cocoa powder and add the egg.
- With an electric mixer combine ingredients well.
- Spoon into (greased) mini muffin pan or fill a 16 inch piping bag and pipe into (greased) mini/regular donut pans.
- Bake 10-15 mins (if baking in a baking pan bake for 20-25 mins)
- Let cool in the pan about five minutes and then flip them over to release cakes.
Serving 24 as mini muffins
- 69 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 net carbs each.
Entire recipe
- 1664 Calories; 120g Fat; 68g Protein; 67g Carbohydrate; 24g Dietary Fiber; 43 net carbs.
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