Ingredients:

• 1 cup pumpkin purée

• 1 tbsp. cinnamon

• 1/4 cup nut or seed butter {i used @abbysbetter french toast pecan butter}

• 1/3 cup coconut sugar

• 2 eggs

• 1/2 tsp. baking powder

• 1/4 cup vanilla protein powder {i used @nuzest_usa smooth vanilla protein}

Directions:

1. Preheat oven to 350F & spray a donut hole pan {or a regular donut pan.}

2. Place all of the ingredients into a food processor or high powered blender & blend until creamy.

3. Spoon batter {or use a cookie scoop} into the donut hole pan {makes 20 donut holes or 6 donuts in a regular donut pan}

4. Bake the donut holes for for 16-18 minutes or the regular donuts for 10 minutes! {coated mine in @wholesomesweet organic powdered sugar after they cooled}