Pumpkin Protein Donuts
As the weather turns colder and we find ourselves craving comfort food, it’s easy to reach for treats that might not align with our nutrition goals. That’s where these Pumpkin Protein Donuts come in—they’re the perfect blend of indulgence and nutrition! Made with Orgain Pumpkin Spice Protein Powder and just the right amount of sweetness from a white and milk chocolate drizzle, these donuts are packed with protein, making them a great snack to keep you on track while enjoying the flavors of fall. Plus, they’re easy to whip up and make the perfect pre- or post-workout snack, or even a quick breakfast with a cup of coffee.
This is my second protein donut variation (after the Chocolate Protein Donuts), and it’s quickly becoming a fall favorite. If you love pumpkin spice, you’re going to want to add this to your baking list!
Ingredients for Pumpkin Protein Donuts
- ⅔ cup King Arthur 1:1 gluten-free flour
- 2 scoops Orgain Pumpkin Spice Protein Powder
- 2 tsp baking powder
- 1 egg
- 1 tsp vanilla extract
- ¼ cup maple syrup (or coconut oil)
- 3 tbsp olive oil
Instructions
- Preheat the oven to 350°F and grease a silicone donut pan.
- In a bowl, mix your dry ingredients—flour, protein powder, and baking powder—until well combined.
- In another bowl, whisk the wet ingredients—egg, vanilla, maple syrup, and olive oil—until smooth.
- Combine the wet and dry ingredients, mixing until the batter is smooth.
- Scoop the batter into a plastic bag, cut a small hole in one corner, and pipe the batter into the donut pan, filling each mold to the top.
- Bake for 10 minutes, then allow the donuts to cool in the pan. Once cooled, enjoy them plain or drizzle with white and milk chocolate for a bit of extra sweetness!
Storage Suggestions
- Fridge: Store the donuts in an airtight container in the refrigerator for up to 5 days.
- Freezer: You can freeze these donuts for up to 3 months. Just thaw at room temperature or microwave for a few seconds before enjoying.
Ready to bake up some protein-packed fall treats?
Give these Pumpkin Protein Donuts a try, and be sure to share your creation with me on Instagram—I love seeing how you make these recipes your own!
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Pumpkin Protein Donuts
- Total Time: 20 minutes
- Yield: 6 donuts 1x
Description
A healthier take on a breakfast favorite, this Pumpkin Protein Donut has all the flavor, with less sugar and added protein. Enjoy them plain or add a little Nutella and cream cheese frosting drizzle to turn it into a late night snack.
Ingredients
- ⅔ cup King Arthur 1:1 gluten-free flour
- 2 scoops Orgain Pumpkin Spice Protein Powder
- 2 teaspoons Baking Powder
- 1 Egg
- 1 teaspoon Vanilla Extract
- ¼ cup Maple Syrup
- 3 tablespoon Olive Oil
Instructions
- Preheat the oven to 350°F and grease a silicone donut pan.
- In a bowl, mix your dry ingredients—flour, protein powder, and baking powder—until well combined.
- In another bowl, whisk the wet ingredients—egg, vanilla, maple syrup, and olive oil—until smooth.
- Combine the wet and dry ingredients, mixing until the batter is smooth.
- Scoop the batter into a plastic bag, cut a small hole in one corner, and pipe the batter into the donut pan, filling each mold to the top.
- Bake for 10 minutes, then allow the donuts to cool in the pan. Once cooled, enjoy them plain or drizzle with white and milk chocolate for a bit of extra sweetness!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
