Sugar Free Chocolate Butternut Squash Donuts

Ingredients:

Donuts

1 C Butternut Squash - puréed smooth

2 Scoops Vanilla Protein Booster Powdered Drink Mix

2 Tbsp Smuckers Sugar Free Breakfast syrup. 

1 tsp Baking Powder

1/8 tsp Salt

3 Tbsp Hershey’s Cocoa 100% Special Dark Powder 

Icing

4 Tbsp Swerve Confectioners Sugar

1/2 tsp water

1/2 tsp Vanilla

Directions:

Preheat oven to 325°. In a large mixing bowl, mix together squash and maple syrup. Gradually add dry ingredients one by one. Makes it all ingredients together until you achieve a little thicker than brownie like consistency. 

Spray donut pan with cooking spray. Put cake mixture into molds. (I had to scoop and lightly press batter into the molds.) 

Bake for 15 minutes; adding 1 to 2 minutes as needed until donuts are cooked all the way through. 

Allow donuts to cool, then drizzle icing over top

Makes 6 donuts

WW Blue Program = 1 point each. 

Note:  You can substitute pumpkin or sweet potato for butternut squash. I even eliminated the chocolate and added cinnamon, pumpkin pie spice and nutmeg to make Pumpkin Spice Donuts.