Frosted Pumpkin Protein Donuts Recipe
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Diet: Vegetarian, High-Protein, Vegan Option
Ingredients
Scale
- 1 cup oat flour (or blended rolled oats)
- 1 scoop (approx. 30g) vanilla or pumpkin spice protein powder
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg (or flax egg for vegan option)
- 2 tablespoons maple syrup or liquid stevia
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- For the frosting: 1/4 cup non-fat Greek yogurt, 1 tablespoon protein powder, and 1 teaspoon maple syrup
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Lightly grease a non-stick donut pan with coconut oil spray or a small amount of butter to ensure the donuts pop out easily after baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the oat flour, protein powder, pumpkin pie spice, and baking powder. Make sure there are no large clumps of protein powder for a smooth batter.
- Combine Wet Ingredients: In a separate bowl, beat the egg and then stir in the pumpkin puree, maple syrup, and vanilla extract. Mix until the texture is consistent and smooth.
- Form the Batter: Gently pour the wet ingredients into the dry ingredients. Stir them together using a spatula until just combined. Be careful not to overmix, as this can make the donuts dense.
- Fill the Pan: Spoon the batter into the prepared donut pan sections, filling each about 3/4 of the way full. You can also use a piping bag or a plastic bag with the corner cut off for a cleaner finish.
- Bake and Cool: Place the pan in the oven and bake for 12 to 14 minutes, or until a toothpick inserted comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frost and Serve: While the donuts cool, whisk the Greek yogurt, protein powder, and maple syrup together in a small bowl. Once the donuts are completely cold, dip the tops into the frosting and enjoy immediately.