Now that it’s officially fall I can bombard you with everything pumpkin and not feel even an ounce bad about it! Besides, these pumpkin donuts are so freakin’ easy to make and they turned out GORGEOUS that you should be speed racing to the recipe so you can make some of your own. Of course, these are healthier donuts than you might find at DD, but they have a surprisingly great donut texture – the crust on the outside isn’t crispy, but it’s crisp…then you bite into it and the insides are fluffy and cake-y. And don’t forget the chocolate icing and sprinkles to really give you that real donut look and feel.
One of these donuts is not like the others. It doesn’t feel bad about it because it’s just a badass little donut doing it’s own thang…gettin’ ready for Halloween. Speaking of holidays, I’m officially registered for a Thanksgiving Day turkey trot. I haven’t done one of those since my first year living in Miami so I’m kinda excited. There may or may not be costumes involved this time around.
Make sure you pick up some fall sprinkles and a donut baking pan before making this recipe! You won’t be disappointed with the results 🙂
Pumpkin Protein Donuts with Dark Chocolate Frosting
- 1 scoop Jay Robb's Vanilla Whey Protein
- 1/4 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp granulated Monkfruit sweetener (non-paleo) or coconut sugar (paleo)
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup coconut milk
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 cup dark chocolate chips (use Enjoy Life chocolate chips for paleo)
- 1 tsp coconut oil
- Pre-heat oven to 350 degrees. Spray a 6 donut pan with non-stick cooking spray and set aside.
- Mix dry donut ingredients, then add wet ingredients and mix until just combined.
- Spoon donut batter into prepared donut pan, leveling out the batter with the back of the spoon. (Alternatively, you could pipe the batter into the pan for a smoother, more even texture.)
- Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the thickest part of a donut comes out clean. Transfer donuts to a cooling rack.
- While donuts cool, melt chocolate chips and coconut oil in the microwave in 30 second increments, stirring after every 30 seconds until the chocolate is completely melted.
- Dip donuts in melted chocolate and top with sprinkles if desired. Allow chocolate to harden before serving. Store in non-airtight container in the refrigerator for 5-7 days or on the counter for 3-4 days.