This recipe is from a post by the beautiful Charlie Czechowski from San Francisco- Instagram at @trainingwithcharlie! She is fun to follow!
Ashton and I tried them but we modified just a bit. We doubled the recipe and since we were out of pumpkin pie seasoning used cinnamon, allspice, ginger oil, and nutmeg. We also chose to use Lakanto Monkfruit as the sweetener. Ashton was a little bummed that these weren’t baked but once we added the topping, she was a “Yes” to these tasty little treats. We also added a salted pecan on each to create a little extra crunch.
We are going to try to do these glazed and without pumpkin soon. Stay tuned!
Serving size: 10 Doughnut Holes
Macros: 81 Calories | 4.6 Net Carbs | 3.2 Protein | 2.6 Fat
INGREDIENTS:
For dough:
4 tablespoons of coconut flour
4 tablespoons of pumpkin purée
1/2 cup Miracle Noodle Fettuccine
4 teaspoons of Lakanto Monkfruit
2 teaspoon of pumpkin spice seasoning
For cinnamon sugar topping:
2 teaspoons of Lankanto Monkfruit or Swerve
1/4 teaspoon ground Himalayan sea salt
1/4 teaspoon pumpkin spice seasoning
DIRECTIONS:
1.) Drain, rinse and pat dry miracle noodles.
2.) In a food processor, place all dough ingredients. Blend until well combined.
3.) Take a tablespoon of the mixture and roll into a ball. Set aside on a plate and place in the fridge for 10 minutes.
4.) Mix the cinnamon sugar topping in a small shallow bowl. Roll each dough ball in the sugar topping.
5.) Enjoy!