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These Mini Pumpkin Spice Protein Donuts are the perfect bite-size, to fill our cravings for donuts this fall and winter. They are so soft, spongy, moist and sweet. And thanks to the added protein will keep you satiated for longer.
When the month of September arrives for me means two things, Blackberry season and the start of Fall for Pumpkin season. After three batches of this Mini Pumpkin Spice Protein Donuts, I finally nailed it. In the first batch, I could not taste the pumpkin but the spices, the second was still too dry but the third was just perfectly moist, soft, spongy, sweet, pumpkin taste and spicey without being overpowering.
Maybe for some people pumpkin spice is just for fall/autumn and winter months, but for me are so delicious that I will be making them all year round. Would you?
When I bite into these Mini Pumpkin Spice Protein Donuts, I just think of the holiday season. I feel joy!
GLUTEN FREE PROTEIN DONUTS INGREDIENTS
I think one of the best things about these mini donuts is they are gluten-free. And this time I won’t be using oat flour, but instead, I will be using a flour blend of brown rice and buckwheat both gluten-free. These flours are very absorbent, which are great because this recipe calls for quite some liquids. Feel free to change the flours, just let me know what did you use and how the Mini Pumpkin Spice Protein Donuts turn out. If you are on a keto diet you can swap the flour for almond flour or coconut flour, just bear in mind to add more liquids because coconut flour is highly absorbent.
PROTEIN POWDERS FOR DONUTS
Not all protein powders are created in the same way. Ones more dryer than the others. For this recipe, I use my favourite Iso Whey Zero in Vanilla Cinnamon Roll by BiotechUsa.
Why I do like this protein blend? For starters it is isolated one of the best proteins out there, it is sugar-free, lactose-free, gluten-free and palm oil-free. It is sweet but not overly and it is low in carbs, fat and sodium delivering 20g of protein per serving. No, this post is not sponsored! I just love it!
I use for other recipes Beef Isolate by Bulk Powders, which I love as well because give a more moist and chewy texture to baked goods, like my Double Chocolate Banana Bread. But for these mini donuts I declined for the whey. As I always say, feel free to use your favourite protein powder, just you might need to tweak the quantities or baking time.
SUGAR FREE PROTEIN DONUTS
As I always use and always will, I use my trusties’ sweeteners Erythritol, Allulose, and Stevia. They are all 100% natural zero calories; won’t raise blood sugar levels and they taste just like sugar. Feel free to swap them around with your favourite one.
HOMEMADE PUMPKIN PUREE
I use homemade pumpkin puree but you can use canned. I roast the pumpkin upside down (skin up) in the oven at 200 C fan assisted for 45min or until soft.
Leave it cool down and remove the skin before blending it whether in my KitchenAid blender or with the immersion hand blender, until smooth. If the puree feels too moist and watery, here is the best way to extract that moisture out.
Place a fine-mesh sieve over a bowl and a cheesecloth or milk bag (FYI, they will stain orange) then puree over and wrap around or use a lid and leave it there to do its thing until ready to use. Then you can whether use it or portion it in freezer bags to use it later.
PUMPKIN SPICE BLEND
I make my own Pumpkin Spice Blend using a mortar and pestle you can check the amounts in my Pumpkin Waffles Recipe. I can assure you always taste better when you do everything from scratch. But always you can use store-bought spices.
FAT-FREE CREAM CHEESE FROSTING
Certainly, you don’t have to lather any frosting if you don’t want to. But they taste much more scrumptious with it. It is simple to make, you just need few ingredients, fat free cream cheese / fat free quark (you can also make your own fat free cream cheese), Greek yogurt lactose free, powdered erythritol, vanilla extract or paste work best and cheesecake flavouring (I use My protein Cheesecake flavdrops)
Also, they look so cute decorated for Halloween, I hope you get inspired by this picture and have fun creating some scary decorations.
Well, then you are all set, let’s go and bake some Mini Protein Pumpkin Spice Donuts.
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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This is my recipe for Mini Pumpkin Spice Protein Donuts. If you like this recipe then consider sharing it with other Pumpkin lovers on social media
LOOKING FOR MORE PUMPKIN, FALL AND HOLIDAY RECIPES?
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Sugar Free Cranberry Sauce
Pumpkin Sourdough Waffles
Sugar Free Dried Cranberries
Cranberry Pistachio Snowball Truffles
Christmas Cake Donuts
Gluten Free Gingerbread Cookies
Pumpkin Bread Copycat Starbucks
PUMPKIN SPICE PROTEIN DONUTSCourse: Breakfast, Dessert, Recipes, SnackCuisine: Fitness, Anabolic, Macro FriendlyDifficulty: super easy
With 31 calories almost 0 grams of fat these Pumpkin Spice Protein Donuts are the perfect anabolic breakfast, snack, pre or post workout.
40g Iso Whey Zero – Vanilla Cinnamon Roll
30g Brown Rice Flour *
30g Wholemeal Buckwheat Flour *
1/8 tbsp Xanthan Gum
½ tsp 2g pumpkin spice
1 tsp Vanilla Extract
132g Egg Whites
140g Pumpkin Puree
50g Fat-Free Cream Cheese
50g Fat-Free Greek Yogurt
30g Erythritol, Powdered
½ tsp Vanilla Paste
20 Drops CheeseCake FlavDrops My Protein
- Pre-heat oven to 180 C fan assisted or 200 C non-fan assisted.
- Mix dry ingredients together in a medium bowl, and set aside.
- Now mix all wet ingredients: pumpkin puree (see post for homemade), egg whites and vanilla extract in another medium bowl until well combined.
- Add dry ingredients over the pumpkin mixture in parts and mix until no dry pockets are left.
- Prepare your mini donuts mold spray with coconut, avocado, or olive oil and brush thoroughly.
- Now you can add the batter to the mini donut pan with a spoon or my preferred method with a piping bag.
- Place the silicone mold over a baking sheet and bake for 9 min.
- Leave it cool fully in the mold on the baking sheet. It will continue cooking with residual heat.
- Transfer to a wire rack.
- Place the fat-free cream cheese/fat-free quark and fat-free Greek yogurt in a small bowl, along with the rest of the ingredients, and whisk until fully incorporated.
- Decorate donuts as you wish.
- * If you are on a keto diet swap the flour for almond and coconut flour. You need to adjust liquid quantities because coconut flour is highly absorbent.
16 servings per container
- Amount Per ServingCalories31
- % Daily Value *
- Total Fat
- Sodium 56.1mg 3%
- Potassium 13.4mg 1%
- Total Carbohydrate
- Dietary Fiber 0.4g 2%
- Sugars 0.5g
- Protein 3.5g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.