Vegetarian

Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble is for Breakfast.

Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble takes 15 minutes to prepare.

Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble takes 25 minutes to cook.

Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble makes 12 servings.

The ingredients for Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble are:

1.5 cup Almond Flour
1.5 tsp Psyllium Husk Powder (or sub corn starch if not low carb)
1.5 tbsp Baking Powder
1.5 tbsp Pumpkin Pie Spice
3/4 cup Pumpkin Puree
3 eggs
3/4 cup Swerve golden
1.5 tbsp Oil (I used avocado oil but melted coconut oil works too)
**Up to ? cup of water if your batter is too thick. You want it spreadable but not pourable.

Crumble
Walnut Pieces
More Brown Sugar Substitute

Here is how you make Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble:

Heat your oven to 350 and spray a donut pan with cooking spray.Sprinkle the crushed walnuts and brown sugar in the wells of the donut pan and set aside to make the batter.Beat the eggs, oil, and sugar until well combined. Set aside.Mix all of the dry ingredients in a large bowl until each part is incorporated, then add the pumpkin and stir.Fold the dry into the wet until a batter forms.Scoop the batter into the donut wells and bake for 20 minutes or until browned.Serving Size: Makes 12 3" donutsNumber of Servings: 12Recipe submitted by SparkPeople user KYLAEHRISMAN.

The nutritional information for Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 140.9

• Total Fat: 11.7 g
• Cholesterol: 31.0 mg
• Sodium: 12.5 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 2.6 g
• Protein: 4.8 g

The dietary needs meet for Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble is Low Carb