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  • Writer's pictureSharanya Raghunath

Protein Pumpkin Spice Donuts

Updated: Oct 28, 2021

I am not a donut person. I eat a donut once or twice a year and that satisfies my donut craving. Donuts are usually too sweet which is my main issue with America's favorite breakfast. So, why did I create a donut recipe for my blog? Because, [1] I love a challenge, and [2] donuts can be a very easy breakfast option for a busy morning.

These donuts are gluten free, low in sugar, and packed with protein. I use Orgain Vanilla Protein powder. You can use any protein powder of your choice but if you want to try Orgain, use my code SHARAN30 to get 30% off your first order. It stays well in the fridge for 1 week, and you can freeze these for 3 months. The chocolate glaze is perfectly shiny and it uses two simple ingredients: chocolate and coconut oil. If you live in the United States, pumpkin spice is a religion. Yes, we are crazy about all things pumpkin during the Fall. I am not a pumpkin spice latte person, but I do enjoy savory pumpkin dishes, and making a seasonal pumpkin based dessert. Most people think of pumpkin bread as the classic fall dessert but when Niam asked me about making donuts, I knew I had to make something more creative than pumpkin bread. This is also perfect for a Halloween party, especially, if you are like me who is not patient enough to make a cookie shaped like a witch's hand. :-D


2 Eggs

3 Tbs of Maple Syrup

2 Tbs of Melted Butter

1 C of Milk

1 1/2 C of Oat Flour

1/2 C of Vanilla Protein Powder

1 Tsp of Baking Soda

1 Tsp of Baking Powder

1 C of Pumpkin Puree

1 1/2 Tsp of Pumpkin Spice

1 Tsp of Vanilla Extract

Chocolate Glaze

3/4 C of Dark Chocolate Chips

1 Tbs of coconut oil

1 Tbs of Orange Zest (optional)

Chopped nuts (optional)

  • Preheat the oven for 350 F.

  • In a large bowl, add eggs, melted butter, milk, and maple syrup. Using a balloon whisk or a hand mixer, combine the ingredients.

  • Add the oat flour, protein powder, baking soda, and baking powder to the wet ingredients and combine well.

  • Add the remaining ingredients and combine everything into an even mixture. Do not over mix because your donuts will not rise.

  • Grease a donut mold. Fill each mold about half way as the donuts will rise. Bake for 12 minutes. Poke the donut with a toothpick, and if the toothpick comes out clean, your donuts are baked.

  • Let the donuts cool completely before glazing them.

  • To make the glaze, melt chocolate chips in the microwave at 30 second intervals. To the melted chocolate add the coconut oil and the orange zest. Whisk everything to make sure the chocolate and coconut oil have melted.

  • Dip the cooled donuts in the chocolate glaze and top with chopped nuts. I love using pistachios but you can use any kind of nuts. Let the glaze cool down for 30-45 mins before serving.

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