Cinnamon Sugar Protein Pumpkin Donuts

5 from 7 votes

Moist and Fluffy Donuts made with oat and almond flour, Pumpkin Puree and high in protein

Prep Time10

Cook Time13

Total Time23

Course: Dessert

Cuisine: American

Diet: Low Calorie

Servings: servings

Author: Rena

Preheat oven to 350F and prepare a standard donut pan with nonstick spray.
Place all wet donut ingredients into a mixer and beat until smooth. Add remaining dry ingredients and mix until combined.
Pipe the batter into donut molds and bake for 11-13 minutes.
Place the coconut sugar and cinnamon in a shallow bowl and stir until combined.
Brush the top of each donut with water and dip in the coconut sugar/cinnamon mix and serve.

Make sure to spritz your donut molds with non-stick spray.
If you prefer not to coat these Pumpkin Donuts with cinnamon sugar, you can glaze them with some maple syrup or try them with some cream cheese. Oh so yummy! My kids prefer the cinnamon sugar and I love the maple syrup.
You can skip the protein in this recipe if you aren't into protein. You can always add more flour instead. Use about 1/4 cup of flour in place of the 1 scoop of protein.
Make sure to use pumpkin puree and not pumpkin pie filling.
When the donuts are looking almost done, gently prod them with the top of your finger. If the donut bounces back, they’re done. If your finger leaves a mark, the donuts need a bit longer in the oven. You can also test with a toothpick, stick one in and if it comes out clean, they are done.
Let the donuts cool for just 5 minutes before coating them in the cinnamon/sugar mix. If they are totally cool, the coating will not stick well.
If you want a quick, clean and easy way to transfer the donut batter into the molds, cut a corner in a ziplock bag and pipe the batter in that way.