Pumpkin Pie Donuts with Chocolate Frosting

by Lauren

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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.

Ingredients Used

  • 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!

Pro Tip

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 with Chocolate Frosting

Pumpkin Pie Donuts with Chocolate Frosting

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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!


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

Chocolate Frosting

  • 3 tbsp (42g) chocolate chips
  • 1 + ½ tsp coconut oil


Pumpkin Pie Donuts

  1. Preheat oven to 350 °F. Spray a donut pan with cooking spray.
  2. In a small bowl, mix together all the dry ingredients – protein powder, oat flour, coconut flour, salt, baking powder, pumpkin pie spice and cinnamon.
  3. In medium sized bowl, combine the pumpkin, vanilla, and egg whites and whisk until combined.
  4. Add the dry ingredients into the wet ingredients and stir until completely combined. Pour batter into donut pan.
  5. Bake for 15-20 minutes or until toothpick comes out clean.
  6. 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.

Chocolate Frosting

  1. 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.
  2. 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.

Nutrition Information
Yield 6 Serving Size 1 frosted donut (60g)
Amount Per Serving Calories 116Total Fat 4gCarbohydrates 12gProtein 6g

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Robin December 13, 2019 - 5:23 pm

I love pumpkin year round, so these will be on repeat! The icing is so thick and gooey almost like a ganache!

Amy December 13, 2019 - 5:34 pm

I will probably still be making these in the summer they are so good. I’ve tried them with a few different toppings now because the donut base is so versatile 🙂

Heather December 14, 2019 - 2:21 pm

I’ve been eyeing up donuts for a while now and when I saw how easy these donuts were to make, I had to make it them! I made them with the Cinnamon protein powder and they were amazing! I love how you can switch whatever toppings you want too. I had some regular icing on hand so used that but plan to try the icing Lauren used next time. These are a must try!

McKinzie December 16, 2019 - 1:07 am

I absolutely love these donuts! Such a yummy recipe and great for breakfast or a quick snack!

Rachelle @squatto4moscato December 23, 2019 - 8:46 pm

I enjoyed these donuts! I did think the icing was a little bit too “fake” sweet, but that comes with the territory when making things lighter with artificial sweeteners and combined with the donut base it was still yummy. (@squatto4moscato on IG)

Lori December 24, 2019 - 4:52 pm

These donuts are bomb!! And my daughter loves then too!

Sandy Burbano December 26, 2019 - 12:33 am

These donuts are one of the best! I made these for my family for the holidays and they all loved them. Now I make these every few weeks to eat when I’m craving a donuts. Also the chocolate icing is delicious 😻

Valerie December 26, 2019 - 9:39 am

I’ve made pumpkin protein donuts before and they were pretty okay but a little dry so I think I’m gonna try out your recipe next! Looks 100 times better too lol maybe adding some mi I chocolate chips would kick it up a notch!

Mariangela April 4, 2020 - 3:17 pm

This was my first time following one of Lauren’s recipes and I’m a believer!! I have tried several different donut recipes and while some are better than others, none have nailed the donut texture quite like this recipe! I should add that instead of oat flour I used almond flour (1:1) and they were amazing. Thanks Lauren!

Cydni May 1, 2020 - 2:59 am

If you’re looking for some amazingly fluffy (i.e. not dense), protein packed, lower carb, and low fat, look no further than these Pumpkin Pie Donuts with Chocolate Frosting. With or without the icing, these are amazing (if you like pumpkin spice). Though I really think you could take the base and just change the flavor easily with different seasoning. Nutrition for my batch (with icing): 15.6C, 2.7F, and 8.3P.

Lauren May 3, 2020 - 7:08 pm

Thank you for the feedback Cydni! They really do pack a lot of volume for the macro content!

Bonnie Miller October 1, 2020 - 1:15 pm

Do you think these would work as muffins? I’m not the world’s greatest baker so I’m not sure about time, temp, etc.

Lauren October 1, 2020 - 1:18 pm

Hey Bonnie! I think they would work amazing as muffins actually! That is a great idea 😉 i’m not 100% on baking time, but I would guess it would be the same. I would still bake it at 350 F too!

Dani Wilson November 2, 2020 - 3:57 am

What can be substituted for the protein powder? I no longer use any protein powders but really want to try these?

Lauren November 2, 2020 - 1:22 pm

Just replace with more flour! Just note that the protein powder adds sweetness to it, so you will likely need to add more sweetener 🙂


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