Enjoy the tasty flavor of fall with these Pumpkin Protein Donuts! Made with fresh pumpkin puree, these donuts are not only delicious but also healthy, thanks to the added protein from vanilla protein powder.

The combination of coconut flour and egg whites gives them a light and fluffy texture, making them perfect for breakfast or a snack.

To sweeten things up, we use erythritol or monk fruit sweetener, which are healthier, low-sugar options.

With warm spices like pumpkin pie spice and cinnamon, these donuts will fill your kitchen with a cozy aroma. Let’s get started on making this yummy treat!

Print It and Run for Kitchen! Hurry Up!

Lets Go For Detail Recipe!

Lets know how to make Pumpkin Protein Donuts easily. Also I will give you a clear idea about ingredients and its alternatives.

Ingredients for Pumpkin Protein Donuts – Details

Here’s what you’ll need to get started:

Ingredient Alternatives

Here are a few swaps you can try if you’re missing an ingredient or want to adjust for dietary preferences:

• Flour Options: Instead of coconut flour, you can use oat flour, almond flour, or buckwheat flour.
• Protein Powder: Use any flavor you like—chocolate or vanilla-cinnamon flavors work great.
• Sweeteners: Instead of erythritol or monk fruit, you can use regular sugar, stevia, or brown sugar (if carbs aren’t an issue).
• Oil Alternatives: Swap coconut oil with olive oil, melted butter, or a mild vegetable oil.

Kitchen Accessories You’ll Need

Here’s a quick rundown of the tools you’ll need to make these donuts:

• Mini Silicone Donut Mold: Perfect for baking donuts because it’s non-stick and easy to clean. Silicone molds make it a breeze to pop the donuts out once they’re done baking.
• Mixing Bowls: You’ll need two—one for the wet ingredients and one for the dry ingredients.
• Whisk: Helps to mix everything together smoothly, especially for the wet ingredients.
• Spatula: Great for folding the batter and making sure you get every last bit into the donut molds.
• Measuring Cups and Spoons: Essential for precise measurements.

How to Make Pumpkin Protein Donuts

Let’s jump right in! These donuts are so easy to make, and I promise they’ll fill your kitchen with an amazing fall aroma while they bake.

Step 1. Prep the Oven and Donut Molds

Preheat your oven to 350°F (175°C). Grease your mini silicone donut mold with a little coconut oil or non-stick spray.

This will make it easier to remove the donuts after they’re baked.

Step 2. Mix the Wet Ingredients

In a mixing bowl, whisk together the pumpkin puree, egg, egg whites, coconut oil, and vanilla extract until smooth.

This forms the moist base for the donuts.

Step 3. Combine the Dry Ingredients

In a separate bowl, combine the protein powder, coconut flour, baking powder, pumpkin pie spice, cinnamon, and sweetener.

Mix everything well to avoid clumps, then gradually add it to the wet ingredients. Stir until you have a thick, smooth batter.

If the batter seems too thick, add a splash of plant-based milk or water to thin it out a bit.

Step 4. Fill the Donut Molds

Using a spoon or piping bag, fill each donut mold about ¾ of the way. They don’t rise a ton, so leaving a little room at the top is perfect.

Step 5. Bake…

Bake the donuts for 12–15 minutes or until a toothpick inserted into the center comes out clean.

Keep an eye on them to avoid overbaking, as that can make them dry.

Step 6. Cool and Add Toppings

Once they’re done, let them cool in the mold for a few minutes, then carefully transfer them to a cooling rack. This is the fun part—time for toppings!

For a light frosting, mix Greek yogurt with a small amount of cream cheese and a dash of powdered sweetener and vanilla extract.

Spread or pipe it on each donut, and add pumpkin seeds or sprinkles for a festive touch.

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Tips for the Perfect Pumpkin Protein Donuts

• Use a Good Protein Powder: Vanilla, cinnamon, or even chocolate protein powders work best. Avoid powders with strong aftertastes that could interfere with the flavor.
• Customize the Flour: Coconut flour is low-carb but absorbs a lot of moisture. Oat flour or almond flour can be swapped in for a softer texture.
• Don’t Skip the Spices: Pumpkin pie spice and cinnamon bring the perfect fall flavor. If you don’t have pumpkin pie spice, a blend of cinnamon, nutmeg, and ginger works too.

Storing Your Pumpkin Protein Donuts

Once they’ve cooled completely, these donuts are best stored in an airtight container in the refrigerator.

They’ll stay fresh for up to 5 days, making them great for a quick snack throughout the week.

If you want to keep them longer, pop them in the freezer for up to a month.

When you’re ready to eat, just thaw them in the fridge or microwave them for a few seconds for a warm treat.

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Why Pumpkin Protein Donuts?

I love using pumpkin in the kitchen, especially when fall rolls around. Pumpkin adds moisture, a cozy flavor, and lots of nutrients without piling on the sugar.

Plus, adding protein powder gives these donuts a nutritional boost, making them perfect for a quick breakfast, post-workout snack, or even a guilt-free dessert.

Nutritional Benefits

These donuts are not just tasty—they’re packed with nutrients! Pumpkin is rich in vitamins A and C, helping boost immunity and skin health.

The protein powder makes them satisfying and helps keep you full longer, making them a great snack for balancing carbs and protein intake.

Enjoy Your Pumpkin Protein Donuts!

These low carb pumpkin protein donuts are perfect for anyone who loves fall flavors without the sugar overload.

Serve them with coffee in the morning, as a midday treat, or as a post-dinner snack. They’re a hit with kids and adults alike, and you can feel good about enjoying every bite.

I hope you love this protein pumpkin donuts recipe as much as I do! Let me know if you add your own twist or toppings, and don’t forget to share these with friends—they’re a treat everyone can enjoy. Happy baking! ????