Pumpkin Protein Donuts
Servings
8
Calories
134
It’s fall, which means time for pumpkin everything! If you’re looking for a fall treat that is packed with extra protein then look no further. These pumpkin donuts are fluffy, sweet, and gluten free! And if you don’t have a donut pan then there’s no need to worry. You can make them in a muffin tin instead and they’ll still taste amazing.
Zach Morgan
Ingredients
¾ cup Greek Yogurt (plain, nonfat)
2 eggs
â…“ cup pumpkin puree
1 cup almond flour
2 scoops BPN vanilla protein powder
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tbsp cinnamon
2 tbsp coconut sugar
½ cup powdered sugar
½ tbsp milk (or water)
Donuts
Icing
Directions
Preheat the oven to 350º F.
In a large mixing bowl whisk together wet ingredients. (yogurt, eggs, and pumpkin puree)
In a separate bowl mix together dry ingredients. Whisk dry ingredients into the wet mixture.
Spray your donut pan with nonstick cooking spray. Use a piping bag to fill the donut molds with batter about ⅔ full. (If you don’t have piping bags you can pour it with a measuring cup, just be sure not to overfill)
Bake for 18-20 minutes.
Remove from the oven and place on a wire rack to cool.
Whisk together powdered sugar and milk until it forms a thick icing. Dip each donut into icing so that it coats the top half. Set aside to cool.
Enjoy!
Recipe Note
*Macros do not include the icing macros because it varies by how much you decide to add. If you want to add it then include it as powdered sugar and weigh the donut before and after adding the icing.
Nutrition
Calories 134, Carbs 8 grams, Fat 7.5 grams, Protein 9 grams
