Baked pumpkin donuts paired with rich chocolate frosting. These donuts have the perfect amount of sweetness without over doing it. Feel free to dress up with sprinkles for whatever holiday is around the corner!
Who doesn’t love a good donut recipe? And if you don’t, are you really human? 😂 In all honesty, donuts are some of my favorite treats to make. Maybe it’s because they are so quick to whip up and just about fail-proof. Maybe because they are the perfect size? Or maybe it’s just because donuts are just straight fun and DELISH. Regardless, it’s always a good day when donut pan comes out.
It amazes me that these donuts are only 116 calories with the frosting because they are huge and seriously drool worthy. They have the most perfect moist cake-like texture with just the right amount of sweetness and spice. And the rich chocolate frosting is like the icing on top of the cake! Or frosting on top of the donut if you will 😉 but I’ll stop my bad humor while I’m ahead. In all seriousness though, the richness of the frosting balances out the more neutral-flavored donuts absolutely perfectly.
- Protein powder – I used PEScience Snickerdoodle protein powder for this one. PEScience is my tried and true! Quality ingredients, amazing flavor, and always bakes SO DANG WELL. I will never look elsewhere. If you need to sub, I would make sure to do so with a similar whey + casein blend.
For all PEScience products, you can use code “LaurenFitFoodie” to save 15%.
- Coconut Flour – coconut flour has different absorbent properties than other flours and for that reason there isn’t really an equal sub for it.
- Oat Flour – you can replace with all-purpose, whole wheat or almond flour too. I just the love the flavor the oat flour brings!
- Canned pumpkin
- Egg whites
- Sweetener – I used granulated stevia for baking. I always get questions on this, so for reference, it is like this one here.
- Baking powder
- Vanilla extract
- Cinnamon and pumpkin pie spice
Why You’ll Love These Pumpkin Donuts
- Ridiculous easy to make – just throw ingredients into a bowl, mix, and bake!
- Makes a small batch (of 6) but can easily be doubled or tripled
- 71 calories per plain donut and only 116 calories with the chocolate frosting
- Packed with protein
- Made with wholesome ingredients
- Delicious plain, but awesome with frosting!
Make these donuts in advance so that you can eat them chilled the next day! While they are amazing the day of, they are 10x better after refrigerating. This allows the flavors to come together and brings an amazing rich taste to the donuts!
I would also recommend putting them in the fridge for an hour or two before frosting. This helps in hardening the chocolate faster when the time comes for you to frost. It can take a little time for the chocolate to harden and make a “shell,” so what I like to do is chill the donuts first, then put the donuts in the freezer for just 5-10 minutes after adding the chocolate to go ahead and harden them; then I will store them in the fridge. It is a lot less messier this way!
Also, feel free to experiment with different types of icing! I have made these with a cream cheese frosting as well as they are equally good, just depending what kind of mood you are in 😉 but they also taste amazing without the frosting too!
As always, if you try, tag me on Instagram (@LaurenFitFoodie), because I love seeing your yummy recreations!
Pumpkin Pie Donuts
- 1 scoop (32g) vanilla or cinnamon flavored protein powder
- ¼ cup (30g) oat flour
- 2 tbsp (14g) coconut flour
- Dash of salt
- 1 tsp baking powder
- 1 tbsp granulated sweetener - I used granulated stevia for baking (see below under products for reference)
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ cup + 2tbsp (150g) canned pumpkin
- ½ cup (120g) egg whites
- 1 tsp vanilla
- 3 tbsp (42g) chocolate chips
- 1 + ½ tsp coconut oil
Pumpkin Pie Donuts
- Preheat oven to 350 °F. Spray a donut pan with cooking spray.
- In a small bowl, mix together all the dry ingredients – protein powder, oat flour, coconut flour, salt, baking powder, pumpkin pie spice and cinnamon.
- In medium sized bowl, combine the pumpkin, vanilla, and egg whites and whisk until combined.
- Add the dry ingredients into the wet ingredients and stir until completely combined. Pour batter into donut pan.
- Bake for 15-20 minutes or until toothpick comes out clean.
- When done, take donuts out and let cool on a cooling rack. For best results, I recommend refrigerating donuts once the have cooled for at least an hour before adding the frosting.
- In small bowl, add chocolate chips and coconut oil. Microwave for about 30 seconds and stir until chips are melted. Then you can either dip donuts in the frosting or spread equally amongst the donuts.
- To harden the chocolate quicker, place in freezer for 5-10 minutes after frosting. Then, keep donuts stored in refrigerator in an airtight container.
MFP entry: Lauren Fit Foodie Pumpkin Pie Donuts with Chocolate Frosting
If you choose to omit frosting:
- Nutrition per donut: 71 calories 8g carbohydrates | 1g fat | 6g protein
- MFP entry for this one: Lauren Fit Foodie Pumpkin Pie Donuts
Keep stored in an air tight container in the refrigerator for up to a week.
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Stevia In the Raw, Granulated, 9.7 oz
Bob's Red Mill Gluten Free Oat Flour, 18 Oz
Organic Coconut Flour (4 LBS) - Perfect for Gluten Free Baking, Paleo & Vegan Certified, Unbleached & Unrefined Baking Flour Substitute, 1.81 kg
HEHALI Silicone Donut Pan, 2pcs Non-Stick Mold, Silicone Donut Mold for 6 Full-Size Donuts, Bagels and More
Nutrition InformationYield 6 Serving Size 1 frosted donut (60g)
Amount Per Serving Calories 116Total Fat 4gCarbohydrates 12gProtein 6g