Vegan Pumpkin Spice Protein Donuts Recipe

Introduction

These Vegan Pumpkin Spice Protein Donuts are a deliciously moist and flavorful treat perfect for autumn or any time you crave something cozy. Packed with pumpkin puree and warm spices, they offer a healthier twist with added protein for extra staying power.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup coconut sugar (or brown sugar)
• 2 teaspoons pumpkin pie spice
• 1 scoop Simple Pumpkin Seed Protein Vanilla
• ⅓ cup pumpkin puree
• ⅓ cup + 3 tablespoons almond milk (unsweetened)
• 2 tablespoons coconut oil
• ½ teaspoon vanilla extract
• Optional: ½ teaspoon apple cider vinegar
• 2 tablespoons coconut butter
• 2 tablespoons maple syrup

Instructions

1. Step 1: Preheat your oven to 375°F and lightly grease a 6-donut pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, coconut sugar, protein powder, and pumpkin pie spice until everything is evenly combined.
3. Step 3: In a separate bowl, stir together the pumpkin puree, almond milk, coconut oil, vanilla extract, and if using, the apple cider vinegar.
4. Step 4: Add the dry ingredients to the wet mixture and gently mix until just combined. The batter should be thick but smooth; be careful not to overmix.
5. Step 5: Pipe or spoon the batter into the donut molds, filling each about three-quarters full.
6. Step 6: Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the donuts to cool completely before glazing to avoid melting the glaze.
8. Step 8: Prepare the glaze by whisking together the coconut butter and maple syrup in a shallow bowl until smooth and glossy.
9. Step 9: Dip each cooled donut into the glaze, then place them on a wire rack to set.
10. Step 10: Let the glaze set for 15–20 minutes before serving. Optionally, dip the glazed donuts in a brown sugar cinnamon mixture for an extra layer of flavor.

Tips & Variations

• Substitute gluten-free flour blend to make these donuts gluten free without altering the taste significantly.
• Using apple cider vinegar helps activate the baking soda for a lighter, fluffier texture but can be omitted if unavailable.
• Add chopped nuts or dairy-free chocolate chips to the batter for extra texture and indulgence.
• For a richer glaze, warm the coconut butter slightly before whisking with maple syrup.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a microwave or oven to soften before serving. The glaze may firm up in the fridge but will soften again when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can substitute with any vegan protein powder you prefer. Choose one with a neutral or vanilla flavor for the best taste.

What if I don’t have a donut pan?

You can bake the batter in a muffin tin for round mini cakes. Adjust the baking time slightly, checking doneness with a toothpick after 10 minutes.

Vegan Pumpkin Spice Protein Donuts Recipe

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★★★★★

4.9 from 82 reviews

Delicious and healthy Vegan Pumpkin Spice Protein Donuts that combine the warm flavors of pumpkin and spice with a protein boost, perfect for a nutritious breakfast or snack. These donuts are baked to perfection, then coated with a luscious coconut butter and maple syrup glaze for a sweet finish.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 donuts 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup coconut sugar (or brown sugar)
• 2 teaspoons pumpkin pie spice
• 1 scoop Simple Pumpkin Seed Protein Vanilla

Wet Ingredients

• ⅓ cup pumpkin puree
• ⅓ cup + 3 tablespoons almond milk (unsweetened)
• 2 tablespoons coconut oil
• ½ teaspoon vanilla extract
• Optional: ½ teaspoon apple cider vinegar (helps activate baking soda for extra lift)

Glaze

• 2 tablespoons coconut butter
• 2 tablespoons maple syrup

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a 6-donut pan to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, coconut sugar, pumpkin pie spice, and pumpkin seed protein powder until well combined.
3. Mix Wet Ingredients: In a separate bowl, stir together pumpkin puree, almond milk, coconut oil, vanilla extract, and optional apple cider vinegar until smooth.
4. Combine Batter: Add the dry ingredients to the wet ingredients and mix gently until just combined. The batter should be thick but smooth; be careful not to overmix to maintain fluffiness.
5. Fill Donut Pan: Pipe or spoon the batter into the donut molds, filling each about ¾ full for proper rising during baking.
6. Bake the Donuts: Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
7. Cool Completely: Allow the donuts to cool completely in the pan before removing to a wire rack to prevent the glaze from melting upon contact.
8. Prepare the Glaze: In a shallow bowl, whisk together coconut butter and maple syrup until you achieve a smooth, glossy glaze.
9. Glaze the Donuts: Dip each cooled donut into the glaze, then place on a wire rack to allow excess glaze to drip off and set.
10. Set the Glaze: Let the donuts rest for 15–20 minutes so the glaze can fully set and become slightly firm.
11. Optional Finishing Touch: For extra flavor and texture, dip the glazed donuts in a brown sugar cinnamon coating after glazing.
12. Serve and Enjoy: Enjoy your vegan pumpkin spice protein donuts as a wholesome treat anytime!

Notes

• Ensure donuts are completely cooled before glazing to prevent melting.
• Using apple cider vinegar activates the baking soda, helping the donuts rise better and become fluffy.
• You can substitute coconut sugar with brown sugar if preferred.
• For extra flavor, dust glazed donuts with cinnamon sugar or chopped nuts.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: vegan pumpkin spice donuts, protein donuts, healthy pumpkin donuts, plant-based donuts, baked donuts, pumpkin protein snack