The Best Pumpkin Protein Donuts
An easy and delicious pumpkin protein donut recipe made using healthier ingredients and whey protein.
Servings: 12 donuts
Equipment
- Mixing bowls
- donut pans
Ingredients
- ½ cup gluten free baking flour 1:1
- ¼ cup almond flour
- 30g vanilla whey protein powder
- 2 eggs
- ¼ cup + 2 tbsp pumpkin puree
- ¼ cup unsweetened almond milk
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¾ tsp baking soda
- ¾ tsp baking powder
- ⅛ tsp sea salt
coating
- 2 tbsp melted coconut oil or butter
- ¼ cup coconut sugar or organic cane sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350 F° and prepare a standard donut pan with non-stick spray.
- In a mixing bowl, whisk together the pumpkin, eggs, almond milk and vanilla until light and fluffy.
- In another bowl, stir together the dry donut ingredients (flours, coconut sugar, spices, baking soda, baking powder and salt) until combined. Add the dry ingredients to the wet and stir just until no dry spots remain. Bake donuts for 10-12 minutes and let cool completely.
- Once cooled, melt the coconut oil in a microwave safe bowl. Place the sugar and cinnamon into a shallow dish and stir until combined. Brush the butter or oil onto the tops of the donuts then dip each donut into the cinnamon-sugar mixture. Serve.
Notes
these donuts are best if stored in an airtight container for up to 3 days.