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

Scale

Donuts

1/2 cup pumpkin seed protein powder (51g)*
1/2 cup almond flour (50g)
1/3 cup arrowroot starch (52g)
1 tsp pumpkin spice
1 tsp paleo baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup organic pumpkin puree
1 large egg
3 Tbsp maple syrup
2 Tbsp avocado oil
1 tsp vanilla extract
3 Tbsp water*

Chocolate Glaze

1/2 cup dark chocolate chips
1 tsp coconut oil

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Instructions

Preheat your oven to 350 degrees F and grease 8 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 ziplock bag and cut a hole in the end, then pipe the batter into the pan. This recipe make 8 donuts.
Place the donuts in your preheated oven and bake at 350 degrees for 18-20 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 frosting. They should be easy to remove form the donut pan.
Place the dark chocolate and coconut oil in a small sauce pan. Set it on a small burner and melt over low heat, stirring frequently. Once melted, remove from heat.
Dip the donuts into the melted chocolate. Place the dipped donuts on a wire cooling rack to set. You can also add sprinkles, pumpkin spice or flaked salt.
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 1/2 cup (60g) of pea protein and 1/2 cup water (in place of the 3 Tbsp water). Pea protein is extremely absorbent, so more water is necessary.