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
- 1/2 cup pumpkin seed protein powder (51g)*
- 1/2 cup almond flour (50g)
- 1/3 cup arrowroot starch (42g)
- 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
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 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.
**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.