Baked not fried, these cinnamon sugar pumpkin donuts are light, fluffy and loaded with pumpkin spice flavor. A perfect fall treat, these cinnamon sugar coated donuts are made gluten-free and high in protein.
If it’s not broken don’t fix it.
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 here.
Pumpkin Protein Donuts
Last year’s recipe was so good, I couldn’t imagine there was any way to make it better–so I didn’t. I remade the same recipe and decided to change the topping to a cinnamon sugar. You will love them both, I promise! But if you are looking for a completely refined sugar-free donut than I recommend the maple frosted donut or using one of the replacements provided in the recipe box.
My standard pumpkin donut recipe makes 6 donuts but as you can see, there’s a lot more donuts pictured. I doubled the recipe and made 12 and it worked out perfectly!
The actual protein donuts are made without using refined sugar or dairy, however, I coated them in real cane sugar using butter. If you want a completely refined sugar-free donut, than replacing the cane sugar with coconut sugar or granulated erythritol (something like Swerve) will also work. You can also replace the butter with melted coconut oil or even a light or vegan butter of choice. I love baking with granulated erythritol but find that it can sometimes have an overwhelming taste when used as a coating which is why I opted for granulated sugar cane–still much healthier than your average donut.