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Pumpkin Protein Donuts

These delectable pumpkin protein donuts are a gluten-free treat packed with wholesome ingredients, perfect for autumn or year-round enjoyment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1/2 cup pumpkin seed protein powder A fantastic source of protein; substitute with whey or other plant-based protein powder if desired.
  • 1/2 cup almond flour Keep gluten-free; coconut flour can be substituted with liquid adjustment.
  • 1/3 cup arrowroot starch For texture; tapioca starch can also be used.
  • 1 tsp pumpkin spice Mix of cinnamon, nutmeg, and ginger can work if not available.
  • 1 tsp paleo baking powder Ensure it’s gluten-free.
  • 1/4 tsp baking soda Ensure it’s fresh for the best results.
  • 1/4 tsp salt Balances sweetness.
Wet Ingredients
  • 1/2 cup organic pumpkin puree Look for canned organic varieties or make your own.
  • 1 large egg Room temperature is best.
  • 3 Tbsp maple syrup Pure maple syrup adds flavor.
  • 2 Tbsp avocado oil Can substitute with olive oil.
  • 1 tsp vanilla extract Use pure vanilla for best flavor.
  • 3 Tbsp water Adjust based on batter consistency.
Toppings
  • 1/2 cup dark chocolate chips Use high-quality, usually dairy-free.
  • 1 tsp coconut oil For melting with the chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease 8 slots of a silicone donut pan.
  2. In a large bowl, combine the dry ingredients and whisk until no lumps remain.
  3. In another bowl, whisk the wet ingredients until smooth.
  4. Pour the wet mixture into the dry mixture and stir gently until just combined.
  5. Scoop the batter into a ziplock bag, snip a hole, and pipe into the greased donut pan, filling each slot about 3/4 full.
Baking
  1. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for 5-10 minutes before transferring to a wire rack.
Glazing
  1. Melt the dark chocolate chips and coconut oil over low heat in a saucepan, stirring until smooth.
  2. Dip the cooled donuts into the glaze, then let the excess drip off.
  3. Place them back on the wire rack to set.

Notes

Store in an airtight container for up to 3 days at room temperature, up to a week in the refrigerator, or freeze for up to a month.