Pumpkin Pie Protein Donuts
User Reviews
5
Pumpkin Pie Protein Donuts
Description
This recipe mixes wet ingredients including pumpkin puree, maple syrup, vanilla, and eggs with dry ingredients such as coconut flour, collagen powder, pumpkin pie spice, baking powder, and tapioca flour. The thick batter is spooned into silicone donut molds and carefully smoothed to ensure even baking. Baking at 325°F and then allowing the donuts to rest in the turned-off oven prevents burning and ensures a tender interior with a lightly firm exterior.
The donuts get a pronounced pumpkin flavor complemented by warming spices and a subtle chew from coconut flour and collagen. They are gluten-free and firm up further when chilled, developing a chewy texture. Cooling completely before removing them from molds prevents breakage. These donuts serve as a snack or light breakfast option with mildly sweet and spiced notes.
They can be topped with powdered sugar if desired and require gentle handling due to the delicate texture. Using paleo-approved protein powder is recommended to maintain compatibility with dietary preferences.
Ingredients
- ¼ cup coconut flour
- ¼ cup collagen powder
- 1.5 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 2 tbs tapioca flour
- 2 egg
- 1 teaspoon vanilla extract
- 4 tbs maple syrup
- ½ cup pumpkin puree
- ½ tbs avocado oil
Instructions
- Preheat the oven to 325F
- In a large bowl, mix together all the wet ingredients until blended.
- One by one, add in the dry ingredients and begin to mix.
- Mix until combined but no more than that. Don’t leave any flour at the bottom.
- Portion manually (with a spoon) into a silicone donut mild. You’ll need to scoop the batter as it’s pretty thick.
- Shape and smooth them out with a silicone spatula.
- Bake for 30 minutes and then turn the oven off and let them sit for another 10.
- Remove them from the oven and let them cool fully before removing them from their molds.
- Enjoy them as is or top them with powdered sugar before serving.
Notes
- The batter thickens quickly, so smooth the tops of the donuts immediately after spooning the batter into molds for an even bake.
- Tap the filled molds firmly on the counter to release air bubbles before baking.
- Let the donuts cool fully before removing from molds to prevent them from falling apart.
- Baking at a lower temperature and letting them sit in the oven after baking helps avoid burnt bottoms and produces tender donuts.
- Donuts firm up in the fridge, developing a chewier texture after chilling.
- Use paleo-approved protein powder to align with dietary needs if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 64mg | 3% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3258IU | 65% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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