Introduction

These Vegan Pumpkin Spice Protein Donuts are a delightful treat that combines seasonal flavors with a boost of plant-based protein. Soft, spiced, and lightly sweetened, they’re perfect for a cozy breakfast or snack.

The image shows three sugar-coated donuts placed on a white marbled surface. Each donut has a golden-brown color with a rough texture covered evenly with granulated sugar. One donut is in the center with a small bite taken out from its outer edge, showing the soft, light inside contrasting with the crispy sugary coating. The other two donuts are positioned in the top left and top right corners, partly cropped by the frame, maintaining the same golden texture and sugar coating. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup coconut sugar (or brown sugar)
2 teaspoons pumpkin pie spice
1 scoop Simple Pumpkin Seed Protein Vanilla
⅓ cup pumpkin puree
⅓ cup + 3 tablespoons almond milk (unsweetened)
2 tablespoons coconut oil
½ teaspoon vanilla extract
Optional: ½ teaspoon apple cider vinegar (helps activate baking soda for extra lift)
2 tablespoons coconut butter
2 tablespoons maple syrup

Instructions

Step 1: Preheat your oven to 375°F and lightly grease a 6-donut pan to prevent sticking.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, coconut sugar, protein powder, and pumpkin pie spice until well combined.
Step 3: In a separate bowl, stir the pumpkin puree, almond milk, coconut oil, vanilla extract, and apple cider vinegar (if using) until smooth.
Step 4: Add the dry ingredients to the wet mixture and mix gently until just combined. The batter should be thick but smooth; avoid overmixing.
Step 5: Pipe or spoon the batter into the donut molds, filling each about ¾ full for even baking.
Step 6: Bake for 10–12 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Allow the donuts to cool completely before glazing to prevent the glaze from melting.
Step 8: For the glaze, whisk together the coconut butter and maple syrup in a shallow bowl until smooth and glossy.
Step 9: Dip each cooled donut into the glaze, then place them on a wire rack to set.
Step 10: Let the glaze set for 15–20 minutes. Optionally, dip the glazed donuts in a brown sugar cinnamon coating for extra sweetness and spice.
Step 11: Enjoy your delicious vegan pumpkin spice protein donuts warm or at room temperature.

Tips & Variations

Use pumpkin pie spice blend for the best flavor balance, or make your own with cinnamon, nutmeg, ginger, and cloves.
Substitute almond milk with any other plant-based milk if preferred.
For a nut-free version, try using oat milk and avoid coconut butter glaze in favor of a simple powdered sugar glaze.
Adding ½ teaspoon of apple cider vinegar helps the donuts rise better by activating the baking soda.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To enjoy them warmed, gently reheat in a microwave for 10–15 seconds or in a toaster oven.

How to Serve

Three sugar-coated doughnuts are stacked on a simple white plate, with the top doughnut showing a bite taken out of it, revealing a soft, airy inside with a light beige color. The doughnuts are golden-brown with a rough sugar-crystal coating covering every surface, giving them a slightly grainy texture. The background is a white marbled texture, creating a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure your protein powder is gluten-free as well.

What protein powder works best in this recipe?

A vanilla-flavored plant-based protein powder, like pumpkin seed protein as used here, works best to complement the pumpkin spice flavors without overpowering the donut’s taste.