Per Serving (2 doughnuts): Calories 108, Protein 10g, Total Fat 2.5g, Carbs 15g, Fiber 3g
1/4 tsp baking powder
1/4 tbsp truvia baking blend
1 cup Califia Almond Milk, unsweetened
1 large egg
1/2 cup canned pumpkin puree (not pumpkin pie filling)
2 tbsp truvia baking blend
1-1/2 tsp cinnamon
Preheat oven to 350° F.
Combine the FlapJacked mix, pumpkin pie spice, baking powder and truvia into a small bowl.
In another (medium) bowl, combine almond milk, egg and pumpkin puree.
Use a spoon to dollop batter into a greased doughnut pan(s). Batter should fill doughnut pan to the center, but don't cover the center. (You should have enough batter for 12 doughnuts.)
Bake for 12-14 minutes. Allow to cool for just a moment while you mix the truvia and cinnamon and place in a large resealable bag. Shake each doughnut in the sugar, tap off excess.
You will not use all of the sugar mixture- but extra helps coat the doughnuts easier. ENJOY!