Vegan Pumpkin Spice Protein Donuts Recipe
These Vegan Pumpkin Spice Protein Donuts are a deliciously moist and nutrient-rich treat perfect for autumn or any time you crave a healthy sweet snack. Made with pumpkin puree, vanilla protein powder, and warming pumpkin pie spices, these baked donuts are lightly sweetened with coconut sugar and maple syrup and finished with a creamy coconut butter glaze. They offer a perfect blend of plant-based protein and cozy fall flavors while being free from dairy and eggs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 6 donuts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Dry 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
Wet Ingredients
- 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)
Glaze
- 2 tablespoons coconut butter
- 2 tablespoons maple syrup
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a 6-donut pan to prevent the donuts from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, coconut sugar, pumpkin pie spice, and protein powder until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, stir together pumpkin puree, unsweetened almond milk, coconut oil, vanilla extract, and if you choose to use it, apple cider vinegar. Mix until smooth.
- Mix Batter: Add the dry ingredients into the wet ingredients and gently mix until just combined. The batter should be thick but smooth. Avoid overmixing to keep the donuts tender.
- Fill Donut Molds: Spoon or pipe the batter into the prepared donut pan, filling each mold about ¾ of the way full to allow room for rising.
- Bake: Bake the donuts in the preheated oven for 10 to 12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Cool: Allow the donuts to cool completely in the pan before removing them. This helps maintain their shape and texture.
- Prepare Glaze: In a shallow bowl, whisk together the coconut butter and maple syrup until the mixture is smooth and glossy.
- Glaze Donuts: Dip each cooled donut into the glaze, then place them on a wire rack to allow excess glaze to drip off and set.
- Set Glaze: Let the glazed donuts sit for 15 to 20 minutes so that the glaze firms up onto the donuts.
- Optional Final Touch: For extra flavor and texture, you can dip the glazed donuts into a brown sugar cinnamon mixture after glazing.
- Serve: Enjoy your healthy, cozy vegan pumpkin spice protein donuts as a snack or breakfast treat.
Notes
- Using apple cider vinegar is optional but recommended as it helps activate the baking soda for a lighter donut texture.
- If you prefer, substitute coconut sugar with brown sugar for a different flavor profile.
- Ensure the donuts are fully cooled before glazing to prevent the glaze from melting and running off.
- You can use any plant-based protein powder, but vanilla flavor pairs best with pumpkin spice.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a nut-free option, substitute almond milk with oat or soy milk and coconut oil with another vegetable oil.
Keywords: vegan pumpkin donuts, protein donuts, pumpkin spice recipe, healthy vegan donuts, baked donuts, fall recipes
