Pumpkin season is here, and what better way to enjoy it than with these high-protein, nutrient-packed pumpkin donuts? Perfect for a post-workout snack or a cozy fall treat, these donuts are easy to make, low in carbs, and full of flavor.

Why You’ll Love These Pumpkin Protein Donuts

• High Protein: Each donut contains 10 grams of protein, making it a satisfying snack.
• Gluten-Free: Made with coconut flour and protein powder, these donuts are a great option for those avoiding gluten.
• Healthy Ingredients: Packed with pumpkin puree, flaxseed, and warm fall spices, they deliver a nutritious twist on traditional donuts.

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Ingredients

Dry Ingredients:

• ½ cup (60g) vanilla or unflavored protein powder*
• ¼ cup (35g) coconut flour
• 1-2 Tbsp (6-12g) ground flaxseed (optional)
• 1 ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ¼ tsp baking soda

Wet Ingredients:

• 2 eggs
• ½ cup (120g) pumpkin puree
• ¼ cup (2oz) unsweetened applesauce or an additional ¼ cup (60g) pumpkin puree
• 2 Tbsp (28g) melted coconut oil
• 1 Tbsp (15mL) milk of choice
• 1 tsp vanilla extract

Glaze Ingredients:

• 2 Tbsp softened cream cheese (use dairy-free if needed)
• 1 ½ tsp 100% pure maple syrup
• 2-3 tsp milk of choice
• Sprinkle of pumpkin pie spice

*For best results, use @thornehealth Vanilla Whey Isolate or Isopure Unflavored Whey Isolate.

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Directions

1. Prep the Ingredients:
   Set the cream cheese out at room temperature. Preheat your oven to 350°F and grease a 6-cavity donut pan.
2. Melt the Coconut Oil:
   Heat the coconut oil for 30-40 seconds or until no solid pieces remain, then set aside.
3. Mix Dry Ingredients:
   In a medium bowl, whisk together the protein powder, coconut flour, flaxseed (if using), pumpkin pie spice, cinnamon, and baking soda.
4. Combine Wet Ingredients:
   In a small bowl, whisk the eggs, pumpkin puree, applesauce, melted coconut oil, and vanilla extract.
5. Incorporate Ingredients:
   Gradually mix the wet ingredients into the dry mixture. Stir until well combined, but avoid overmixing. Finally, whisk in the milk.
6. Fill the Donut Pan:
   Transfer the batter to a piping bag fitted with a #2A round tip, or use a zip-top bag with a small hole cut in the corner. Pipe the batter evenly into the donut pan cavities.
7. Bake:
   Bake on the middle rack for 9-10 minutes. The donuts may feel slightly undercooked at 9 minutes but will firm up as they cool.
8. Cool:
   Let the donuts cool in the pan for 10 minutes.
9. Make the Glaze:
   In a small bowl, mix the softened cream cheese and maple syrup until smooth. Add milk 1 teaspoon at a time until the glaze reaches your desired consistency.
10. Glaze the Donuts:
    Dip each donut into the glaze, twisting slightly to coat, and sprinkle with pumpkin pie spice.

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Pro Tips

• Avoid overbaking for the perfect soft texture.
• Best enjoyed within 48 hours for maximum freshness!

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Nutrition Per Donut

• Calories: 150
• Fat: 9g
• Carbohydrates: 9g
• Protein: 10g

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Make It Your Own

These donuts are versatile! Add chopped nuts for extra crunch, or try a drizzle of dark chocolate for a decadent touch.

Enjoy these pumpkin protein donuts as a guilt-free treat that celebrates the flavors of fall while keeping your health goals in check!