These pumpkin protein donuts are baked in the oven and then topped with a rich chocolate glaze. They are made with almond flour and pumpkin seed protein, making them gluten free, grain free and dairy free.
I feel like it's been too long since I've shared a new donut recipe and I have yet to share a protein donut recipe...so here we are!
These pumpkin protein donuts are made with almond flour, protein powder and pumpkin puree and sweetened with maple syrup. I topped these pumpkin donuts with a chocolate glaze because who doesn't like chocolate?! That being said, you can go without the chocolate or swap it for another frosting or cinnamon sugar coating if you wish.
These donuts are super moist and tender (not dry like many protein powder recipes) and have a sweet pumpkin flavor. My whole family loves them and gets excited every time they make an appearance at the breakfast table!
Why You'll Love these Pumpkin Protein Donuts
- moist and tender
- gluten free and grain free - made with almond flour
- dairy free - no butter or milk
- paleo friendly - made with real, whole foods that are minimally processed
- baked - these pumpkin donuts are baked instead of fried, making them a healthier donut option.
Ingredients
Here's a list of what you'll need to make these healthy pumpkin protein donuts:
- almond flour - these pumpkin donuts are made with almond flour. For a nut free option, tigernut flour would be the best swap.
- arrowroot starch - for texture purposes. The best swap is tapioca starch (or cornstarch if you aren't grain free/paleo).
- plant-based protein powder - I used pumpkin seed protein, but have also tried this recipe with hemp protein powder and pea protein. All work well, but I love the flavor with the pumpkin seed protein best.
- pumpkin spice - for more pumpkin flavor, however you can use cinnamon instead.
- baking powder - for the rise
- baking soda - adds a little more fluff to the donuts
- salt - enhances the flavors
- organic pumpkin puree - I like using the Whole Foods brand of organic pumpkin. It's pretty thick and has a great flavor.
- large egg - to bind the ingredients. I have not tested an egg free version.
- maple syrup - to sweeten the donuts
- avocado oil - for moisture
- vanilla extract - for flavor
- water - thins the batter
- optional chocolate glaze - dark chocolate and coconut oil
How To Make Pumpkin Protein Donuts
These protein donuts are baked in the oven and then topped with a chocolate glaze. Here's how to make them:
- First, preheat your oven to 350 degrees F. Grease 6 slots of a donut pan (I used a silicone donut pan and greased mine with avocado oil).
- Mix the dry ingredients in one bowl and the wet in another.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Scoop the batter into your greased donut pan, filling each slot almost to the top.
- Place the donuts in the oven and bake at 350 degrees F for 20-22 minutes.
- After baking the donuts, remove them from the oven and let them cool in the silicone mold for 5-10 minutes. Then remove them from their mold and place them on a wire cooling rack. Once cooled to room temperature you can top them with the chocolate glaze.
- For the glaze: melt the dark chocolate and coconut oil. Pour it into a circular dish, slightly bigger than the diameter of a donut.
- One at a time, dip each donut into the chocolate glaze. Set the donuts back on the wire cooling rack or a sheet of parchment paper to set. You can also pop them in the fridge or freezer to get the chocolate glaze to set faster.
Tips and Tricks
- Use a plastic baggie to pipe the donut batter into the pan. Since this pumpkin donut batter is pretty thick, the easiest way to get it into the donut pan is to pipe it using a plastic baggie. Scoop the donut batter into a plastic baggie. Cut a hole on one corner of the baggie. Squeeze the batter out of the baggie and into the donut pan.
- Baking time will vary if using a different type of protein powder. I've found that if I swap pea protein for pumpkin seed protein, then I need to bake the donuts a few minutes longer.
- Cool donuts completely before adding the glaze. I like to stick my donuts in the fridge for about 20 minutes to cool completely before I top them with the chocolate glaze. After adding the glaze, I also stick them in the freezer to get the chocolate to set faster.
Storage
Any leftover donuts need to be stored in a sealed, air-tight container in the fridge. They are best eaten within 5 days.
More Gluten Free Baked Donut Recipes
Pumpkin Protein Donuts (Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 donuts 1x
Description
These healthy pumpkin protein donuts are gluten free, dairy free and paleo friendly. They are made with almond flour and plant-based protein powder and topped with a dark chocolate glaze.
Ingredients
Donuts
- ½ cup pumpkin seed protein powder (51g)*
- ½ cup almond flour (50g)
- ⅓ cup arrowroot starch (42g)
- 1 tsp pumpkin spice
- 1 tsp paleo baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup organic pumpkin puree
- 1 large egg
- 3 Tbsp maple syrup
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- 3 Tbsp water*
Chocolate Glaze
- ½ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat your oven to 350 degrees F and grease 6 slots of a silicone donut pan (I greased mine with avocado oil).
- In a large mixing bowl, combine all of the dry donut ingredients. This includes the protein powder, almond flour, arrowroot starch, pumpkin spice, baking powder, baking soda and salt.
- In a separate mixing bowl, whisk together the pumpkin puree, egg, maple syrup, avocado oil, vanilla and water.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Scoop the donut batter into a plastic bag and cut a hole in the end. Pipe the batter into the pan, filling each slot almost to the rim. You should get 6 donuts.
- Place the donuts in your preheated oven and bake at 350 degrees for 20-22 minutes. If you're using pea protein instead of pumpkin seed protein then you will need to bake the donuts a few minutes longer.
- After baking the donuts, remove them from the oven and let them cool in the silicone molds for 5-10 minutes. Then place them on a wire cooling rack and cool to room temperature before adding the glaze.
- Melt the dark chocolate and coconut oil, then pour it into a circular dish, just slightly bigger than a donut**
- Dip the donuts into the melted chocolate. Place the dipped donuts on a wire cooling rack or a sheet of parchment paper to set. You can also top with sprinkles, pumpkin spice or chopped nuts.
- Storage: Any leftover donuts need to be stored in a sealed, air-tight container in the fridge. They are best eaten within 5 days.
Notes
*I have also tested these pumpkin donuts with hemp protein and pea protein. For hemp protein, sub at a 1:1 ratio by weight (so use 51g). If using pea protein, use ½ cup (60g) of pea protein and ½ cup water (in place of the 3 Tbsp water). Pea protein is extremely absorbent, so more water is necessary.
**To melt the chocolate and coconut oil, you can either use the microwave or melt them over the stovetop. For the microwave: place the chocolate and coconut oil in a microwaveable dish. Melt on high at 20-30 second intervals, stirring between. For the stovetop: place the chocolate and coconut oil in a small saucepan. Melt over very low heat, stirring frequently until fully melted.
Katie
My family and I love these pumpkin protein donuts. Enjoy!
Liz
Would it be possible to sub collagen for the protein powder?
Katie
No, collagen has a very different texture and will bake differently. But pumpkin, hemp or pea protein will work.