Healthy Maple Frosted Pumpkin Donuts


Healthy gluten-free pumpkin donuts frosted with a maple glaze. These maple frosted pumpkin donuts are made high in protein and refined sugar-free.


I know, I know. I said I wasn’t going to start making pumpkin recipes until September 1st but I couldn’t help myself. And now I’m so glad I couldn’t because this pumpkin donut recipe is not only the best donut recipe I’ve ever made but also the best pumpkin recipe.

I covered these donuts in a creamy maple frosting made from protein powder, coconut oil, almond milk and sugar-free maple syrup then topped them with crushed pecans.

After making these donuts I had to run off to dinner so I didn’t get time to actually eat one (besides that one bite) so I put them in the fridge for later. When later finally came and I was able to sit down and enjoy one of these donuts, they were even better than I expected and after a day in the fridge, they hadn’t lost any flavor at all.

Healthy Maple Frosted Pumpkin Donuts

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: breakfast, dessert snack

Yield: 7 donuts

Serving Size: 1 donut

Calories per serving: 132

Fat per serving: 6g

Carbs per serving: 12g

Protein per serving: 7g

Healthy Maple Frosted Pumpkin Donuts

The best No Fry pumpkin donuts with a maple glaze.


  • 1/2 c brown rice flour
  • 1/4 c almond flour
  • 32g vanilla protein (PEScience 30% off code|]
  • 2 eggs, whole
  • 1/4 c + 2 tbsp pumpkin puree
  • 1/4 c unsweetened almond milk
  • 1/4 c coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
    Maple Glaze
  • 2 tbsp coconut oil, melted
  • 1 tbsp all natural sugar-free maple syrup
  • 16g vanilla protein powder
  • 1 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract
  • crushed pecans


  • Preheat oven to 350F and prepare a standard sized donut mold pan with non-stick spray.
  • In a large bowl, beat the eggs, pumpkin, almond milk and vanilla extract until fluffy.
  • Add in the brown rice flour, almond flour, protein powder, coconut sugar, cinnamon, baking soda and baking powder. Mix until all ingredients are incorporated.
  • Place the batter into a zip-loc bag and cut the corner to create a piping bag.
  • Pipe the batter into the donut molds. Mine filled 7 molds. Bake donuts for 10-12 minutes.
  • Once donuts are cooled, stir together the melted coconut oil, maple syrup and vanilla. Whisk in the protein until smooth. Add the almond milk and continue mixing until incorporated. Dip each donut into the glaze and top with crushed pecans.

1 Comment

[…] I published this pumpkin donut recipe on my blog last Fall and they went viral; not just online but they were an absolute hit with my friends and family. When I made these last year I frosted them with a maple protein frosting and OMG they were so good! Incase you would rather have a frosting than a cinnamon sugar coating on your donuts (both are absolutely amazing) you can get that recipe┬áhere. […]

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