Directions

1. Preheat the oven to 350°F (175°C). Lightly spray a donut pan with nonstick spray.
2. In a large bowl, beat together the egg whites, peanut butter, coconut sugar, pumpkin puree, and almond milk until smooth.
3. In a separate bowl, mix the oat flour, rolled oats, cinnamon, baking soda, and sea salt. Gradually combine the dry ingredients with the wet mixture.
4. Spoon the batter into the donut pan cavities, filling them to the top for thick donuts.
5. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack.
7. Optional: Drizzle melted dark chocolate over the donuts for an extra chocolatey touch.
8. Serve immediately, or store in the refrigerator for up to 1 week. Freeze for longer storage.