I don’t need to explain myself, it’s October. But, I will because I like to talk! October is the month when all things pumpkin happen and I when I kick up my running into a higher gear for a late fall season marathon. This year, I am also doing Spartan Beast in Dallas on Oct. 31st — I know, SCARY in so many ways!
The point is, I need some extra power in this month of pumpkin-mania and so I’ve pumped up my recipe with protein powder. You can use whatever type of protein powder you prefer — whey, soy, pea, or whatever! This recipe is also sugar-free, gluten-free, nut-free (pumpkin seeds are SEEDS, duh) and Paleo friendly. Enjoy!
What is your favorite pumpkin treat of the season? Please share in the comments below – XOXO, Jennifer
Sugar Free Pumpkin Protein Donuts with Cinnamon Frosting
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Enjoy the "it" flavor of October and make some muscles in the process with this easy baked donut recipe that uses protein powder. Gluten free, nut free and paleo-ish!
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Servings: 12 donuts
Ingredients
- 1/2 cup vanilla or unflavored protein powder
- 1/2 cup coconut flour
- 3 teaspoons ground cinnamon divided
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup ground flaxseed
- 1/2 cup water
- 1/2 cup milk of choice
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil
- 4 ounces light cream cheese, softened
- 1/2 teaspoon vanilla
- 2 tablespoons pumpkin seeds
Instructions
For donuts:
-
Preheat oven to 350 degrees.
-
In large bowl, mix together protein powder, coconut flour, 2 teaspoons of the cinnamon, ginger, nutmeg, salt, baking powder and baking soda until well combined.
-
In a medium bowl or large glass measuring cup, add water, ground flax seed, milk, vanilla, pumpkin puree and coconut oil; whisk until combined.
-
Add wet ingredients to dry ingredients, mixing with until just combined.
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Spoon batter into a non-stick mini donut baking pan and bake for approximately 12 minutes, or until lightly browning and springing back to the touch.
For Frosting:
-
Mix cream cheese, stevia and vanilla together until smooth.
-
Spread onto tops of cooled donuts. Sprinkle with extra cinnamon and pumpkin seeds, if desired.
I think I might need to make these before the marathon… you know, to have something to do 😀
yes, I think you DO! Btw, can’t wait to hear how marathon goes . . . I’m assuming it’s Chicago. Need to do that one someday
next time i see you at randalls, bring these, ok? 😉 we can have coffee.
That would be perfect 😉
WAIT ARE YOU TWO NEIGHBORS?
Ill bring the literal pumpkin and we can use it as a medicine ball.
We aren’t exactly neighbors but close enough to shop at the same Randall’s — get yer butt over here on aisle 9 (the pumpkin aisle)
I need a donut baking pan STAT so I can make these!
Girl, I can’t believe you DON’T have one!
I am all set for this recipe! Yay. Have all the ingredients and tools – love my mini-donut pan 🙂 Which late fall marathon are you doing?
San Antonio on Dec 6 — do you have one coming up?
Great – hope your training continues to go well! I am doing a half marathon in Niagara Falls on October 25th – I haven’t been running long, just consistently so won’t be a PR. My friend is doing the Full. Should be a fun destination 🙂
That sounds like a fun half marathon to do, and pretty! Have fun1
There are no wet ingredients listed in the recipe. How much water and milk do you use?
THANK YOU FOR CATCHING MY ERROR, not only did I forget water, milk, oil . . . I forgot pumpkin puree — my sleep deprived brain just skipped over while I was typing into my recipe app. Thanks, it should be fixed now
YOU TOTALLY made these with me in mind!!! I have made very very similar (in fact, I made something just like this this AM — kinda like my strawberry cake recipe) and um, I am addicted!! TOO addicted. I think I cannot make them anymore because I will not be able to stop eating! LOL!
I had to fight my kids off — usually there’s not much fighting for the “healthy” stuff . . . but these are super yum
Pumpkin seeds are THE best topping!! plus sugar free?! and they look this good?! Awesome recipe 🙂
Thanks Beverley — I love the pumpkin seeds on everything!
i love how these are made with coconut flour! Thats my fav! They look scrumptious 🙂
Thanks Rachel! Hope you are off to a great week!
Funny the girls were just asking me to break out the mini muffin pan again and make them donuts! I have a pumpkin recipe that I usually make but these look delicious too I think we will have to give them a try!
oooh, I hope your girls like them!
Hooray! 😀 So glad that I semi-recently acquired a donut pan! <3!!!
hail to the donut pan!
Do you know how many calories are in each donut?