Gluten-Free Pumpkin Donuts (High Protein)

Indulge in your favorite fall flavor while increasing your energy! These gluten-free pumpkin donuts are soft, chewy, and totally paleo. Whipped up in just one bowl and baked in the oven they make the perfect addition to an afternoon coffee.

It’s not often that we as moms actually sit down and enjoy a meal. In fact, what we do grab is as we’re running out the door.

Which is why having something like these high protein, gluten-free pumpkin donuts on hand makes busy days easier.

Not only do you get to bump up your protein for the day but you also get to savor the comforting flavor of pumpkin spice.

Ingredients You’ll Need

Canned pumpkin puree: make sure not to grab pumpkin pie filling to avoid the extra sugar.

Coconut flour: this flour is a gluten-free pantry staple because it’s low in carbs but gives baked goods that satiating feel.

Collagen powder:  one of the easiest ways to increase your protein intake and protein in its purest form. Collagen powder is what gives these pumpkin donuts their fuel.

Tapioca starch: tapioca flour helps bind all the batter ingredients so that the donuts hold together.

Eggs: any you have on hand is fine but ideally let them sit at room temperature before you crack them.

Vanilla extract: the purer the vanilla the more flavor you’ll get.

Pumpkin pie spice: you can use store-bought or homemade for these donuts.

Baking powder: adds a bit of fluff to the gluten-free pumpkin donuts for that classic feel.

Maple syrup: opt for real maple syrup for the best flavor and texture.

Avocado oil: any neutral oil will work here but avocado oil has a high heat point.

How To Make Them

Baked pumpkin donuts are the easiest things to whip up!

1. In a large bowl, mix together all the dry ingredients including the pumpkin pie spice.
2. One by one, add in the gluten-free wet ingredients and begin to mix.
3. Mix until combined but no more than that. Don’t leave any flour at the bottom.
4. Portion manually into a silicone donut mild. You’ll need to scoop the batter as it’s pretty thick.
5. Shape and smooth them out.
6. Bake for 30 minutes and then turn the oven off and let them sit for another 10.
7. Remove the gluten-free pumpkin donuts from the oven and let them cool fully before removing them from their molds.

Step By Step Photos

Important Teaching Tips

The pumpkin donut batter is pretty thick once it sits for a minute so you’ll need to manually shape the donuts. Take the time to smooth out the tops. Trust me, they bake batter this way.

If you can, lift the filled donut molds up and place them firmly back down on the counter to remove any air bubbles.

Don’t try to remove the baked pumpkin donuts from the molds before they’re completely cooled. They’ll just fall apart.

Sprinkling chopped pecans, or mini chocolate chips on top of the donuts before baking them is tasty.

Choosing A Protein

Collagen powder is the secret, protein-boosting ingredient in these gluten-free pumpkin donuts.

This is what gives them such a high protein hit without adding any protein powder.

Collagen is a beneficial part of bone broth and is wonderful for your hair, skin, and nails. Learn more about collagen and why you may want to boost your intake. However, unlike bone broth, it doesn’t taste like well, bone broth.

Similarly, collagen powder is odorless and flavorless. Plus, if ethically sourced is one of the purest forms of protein you can give to your kids!

I grab my collagen from Perfect Supplements because they source their collagen from pasture-raised (grass-fed) cows. So, I trust it.

Grab some collagen powder and use code mamabear10 to save some money.

Silicone Donut Molds

Silicone donut molds work best. Even greased, a traditional donut pan makes it harder to get the donuts out and you’re more likely to rip them.

The ones I use are the ones linked above. Cooking times are going to vary based on the molds.

 Topping The Gluten Free Pumpkin Donuts

One of the best things about these pumpkin protein donuts is that you can dress them up or leave them as is depending on your mood.

If you like, drizzle the donuts with:

• Dairy-free caramel sauce
• Dairy-free chocolate ganache
• Dairy-free cream cheese frosting (you’d need to pipe it or thin it)

Or dip them into a cinnamon sugar mix like these cinnamon sugar donuts.

For the photos, I actually dipped the donuts into caramel sauce and then sprinkled them with a cinnamon sugar mix for some shimmer. Super indulgent.

When I'm eating these personally though, I don't top them with anything but some chopped pecans.

Unleash Your Energy

The ultimate roundup of high protein snack recipes for hectic lifestyles. 

Trying to lose weight postpartum and not feeling ravenous was frustrating with my first.

It took a whole other pregnancy for me to realize that eating more protein was the “secret” solution.

Unfortunately, living off eggs and chicken breasts sucked after a while.

The solution? I started creating high-protein recipes that tasted more like dessert to help boost my intake.

Say goodbye to mid-day slumps, slow metabolism, and constantly feeling hungry.

I gave the protein bars to a friend of mine with a gluten allergy; I usually can't give her the food I make so I saved these for her. She absolutely loved them, she said most of the protein bars she eats are way too dry but these were great! - Stephanie

They’re the secret to helping you stay energized, enjoy what you eat, and meet your goals.

Frequently Asked Questions About Pumpkin Protein Donuts

Other Pumpkin Spice Recipes

• Pumpkin protein pancakes
• Paleo pumpkin waffles
• Pumpkin pie smoothie
• Pumpkin overnight oats

Shelby aka Mama Bear