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Pumpkin spice donuts with sugar glaze on top on a cooling rack.
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Pumpkin Pie Protein Donuts

Indulge in a bite of your favorite fall comfort. These gluten-free pumpkin donuts are soft, easy to make, and filled with pumpkin spice flavor.
Course Dessert
Cuisine American
Keyword donuts
Prep Time 5 minutes
Cook Time 30 minutes
Sitting 30 minutes
Servings 6
Calories 144kcal
Author Shelby Stover

Equipment

Ingredients

  • ¼ cup coconut flour
  • ¼ cup collagen powder
  • 1.5 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 2 tbs tapioca flour
  • 2 eggs
  • 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.
    Steel bowl with eggs, pumpkin puree and maple syrup on a blue linen.
  • 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.
    Pumpkin donut batter being poured into a pink silicone donut mold.
  • Shape and smooth them out with a silicone spatula.
    Pink donut mold with raw pumpkin donut batter in it and pumpkin spice behind it.
  • 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.
    Pumpkin donuts on a cooling rack being drizzled with caramel sauce.

Video

Notes

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.
Cooking them at a lower temperature for longer and then letting them sit in the oven makes it so that the donuts don't burn on the bottom of the mold. 
The gluten-free donuts firm up a bit in the fridge and get a chewier texture.
Make sure that the protein powder you use is paleo-approved if that's what you need.

Nutrition

Calories: 144kcal | Carbohydrates: 17g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 64mg | Potassium: 164mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3258IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg