Break out the sweaters and riding boots because fall has officially arrived. And you know what that means — pumpkin flavored everything! Now, we’ve all seen a few products that have no business being pumpkinized, but donuts are definitely not one of them. So, we asked our lovely friend Ciarra Siller to share her oh-so-delectable pumpkin donuts recipe with us.
Pro tip for any season: donuts will stay super fresh (and carry well) in a Stasher bag. Naturally.
Take it away, Ciarra:
This pumpkin donut recipe is not only the best donut recipe I’ve ever made but also the best pumpkin recipe. These maple-frosted pumpkin donuts are high in protein and refined sugar-free.
I covered these donuts in a creamy maple frosting made from protein powder, coconut oil, almond milk and sugar-free maple syrup then topped them with crushed pecans.
After making these donuts I had to run off to dinner so I didn’t get time to actually eat one, so I put them in them in my Stasher bag and placed them in the fridge for later. When later finally came and I was able to sit down and enjoy one, they were even better than I expected and my Stasher bag kept the donuts fresh for days.”
Because the stasher reusable storage bag is 100% plastic free — and its seal is sturdy and airtight — you can count on your baked goods to stay moist and flavorful for much longer than usual. The half-gallon Stasher is a perfect fit for a full batch of donuts or an entire pumpkin loaf! You’ll waste less in donuts AND disposable plastics.
Maple Glazed Pumpkin Donuts
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 7 donuts
Serving Size: 1 donut
Calories per serving: 132
Fat per serving: 6g
Carbs per serving: 12g
Protein per serving: 7g
- 1/2 c brown rice flour
- 1/4 c almond flour
- 32g vanilla protein powder
- 2 eggs, whole
- 1/4 c + 2 tbsp pumpkin puree
- 1/4 c unsweetened almond milk
- 1/4 c coconut sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 2 tbsp coconut oil, melted
- 1 tbsp all natural sugar-free maple syrup
- 16g vanilla protein powder
- 1 tbsp unsweetened almond milk
- 1/2 tsp vanilla extract
- Crushed pecans
- Preheat oven to 350F and prepare a standard sized donut mold pan with non-stick spray.
- In a large bowl, beat the eggs, pumpkin, almond milk and vanilla extract until fluffy.
- Add in the brown rice flour, almond flour, protein powder, coconut sugar, cinnamon, baking soda and baking powder. Mix until all ingredients are incorporated.
- Place the batter into a reusable piping bag and pipe the batter into the donut molds. Mine filled 7 molds.
- Bake donuts for 10-12 minutes.
- Once donuts are cooled, stir together the melted coconut oil, maple syrup and vanilla. Whisk in the protein until smooth. Add the almond milk and continue mixing until incorporated. Dip each donut into the glaze and top with crushed pecans.