Shelly's Mini Fall Spice Protein Donuts
1 cup Almond Flour (aka Almond Meal) (Trader Joe's, health food stores, online or make your own)
1/2 cup Protein Powder (I used a Cookies & Cream Whey Isolate)
1/2 cup Multigrain Pancake Mix
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
2 Tablespoons Unsweetened Coconut
1 Egg, beaten
3 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
3 Tablespoons Pumpkin Puree (not pie filling)
1 Tablespoon Canola Oil
1/4 cup Water
Super Groovy Mini Donut Pan
Preheat oven to 325. Mix all ingredients till well combined.
Spray Mini Donut Pan with Pam. Fill 1/2 full with batter (batter is the consistency of brownie batter). 
Bake 8 minutes. 
Remove from pan and cool on wire rack.
Donut Glaze4 Mini Sugar Free Chocolate Bars (or milk, dark or white chocolate)
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
Nuke for 30 seconds or so till melted. Stir to combine. Coats 12 donuts.
For colored/flavored frosting: combine SF white chocolate & 3 drops or so of food coloring, SF Syrup and nuke for 30 seconds or so till melted. Stir to combine. This time I mixed a little pumpkin puree in the white chocolate too and coated a few with that.
Dip cooled donuts into chocolate glaze and then into optional toppings.
Topping Ideas:Toasted Unsweetened Coconut
Crushed Nuts (Peanuts, Hazelnuts, Almonds)
Crushed SF Cookies
Crushed SF Candy (SF Candy Canes, SF Malted Milk Balls)
Speaking of Coffee. I bought one of those Keurig K Cup Coffee Machines the other day. I've been having fun taste testing the different varieties. 
My current favorite is the Pumpkin coffee which I used to make my Iced Pumpkin Spice Latte. Soooo good. The teas are yummy too. My evening ritual is a cup of the African Rooibos.Chocolate Donuts more your style. Here's my original version.
