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.
- 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*
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- 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.
*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.
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