My boyfriend’s sister and brother-in-law, Nina and Vince, brought some fresh pumpkin spice donuts over for after dinner one Sunday, and I fell in love. I immediately started scheming how I could create a protein donuts recipe, and here they are, pumpkin spice protein donuts! Soft and moist inside, with a bit of a cinnamon sugar crunch on the outside. Yuuuuummmm….
(makes 24 protein donuts)
1/2 cup butter (room temperature)
1 cup erythritol
6 packets stevia powder
2 eggs + 2 egg whites
1 3/4 cups unsweetened pumpkin puree
1 cup unflavored whey protein powder
7/8 cup white flour (1 cup minus 2 Tbsp)
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp clove
1/4 tsp salt
1 pinch of vanilla powder (or 1/2 tsp vanilla extract)
Cinnamon Sugar Coating
2 Tbsp butter
1 1/2 Tbsp erythritol (I used granulated, but you could also try powdered)
1 1/2 Tbsp sugar
1/2 tsp cinnamon
Preheat the oven to 350 fahrenheit. Cream the butter and mix in the erythritol and stevia, then add the eggs, eggs whites, and pumpkin. Mix all the dry ingredients in another bowl, then mix the dry mix slowly into the wet.
Pour the mix (in small batches) into a large ziplock bag and cut off one of the corners. Squeeze the batter into the wells of the donut tray about 3/4 full. Bake them in the oven for 15-16 minutes. Allow them to cool for a few minutes.
Mix up the erythritol, sugar, and cinnamon in a wide bowl. While the protein donut’s are still warm, brush on a little bit of butter with a pastry brush (it helps the cinnamon sugar to stick) and dip them in the bowl of cinnamon sugar to lightly coat them.
Repeat for each batch of protein donuts, and then eat them right then and there when they’re warm, or save ’em for later if you can manage it ;)
(per 1 protein donut)
94 calories 88 mg sodium
5.3 g protein 13 mg potassium
5.3 g fat 17% vitamin A
6.7 g carbs 1% vitamin C
.8 g fiber 2% calcium
1.8 g sugar 3% iron