Vegan Pumpkin Spice Protein Donuts
Real pumpkin puree, coconut sugar and a scoop of Simple Pumpkin Seed Protein Vanilla come together for a fluffy, perfectly spiced donut that feels indulgent but fuels you, too. Baked instead of fried and finished with a dreamy coconut-butter maple glaze, they’re the kind of treat that satisfies your sweet tooth and sneaks in real-food nutrients. Soft, cozy, lightly sweet and seriously addictive. Meet your new favorite fall bake.
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 (helps activate baking soda for extra lift)
- 2 tablespoons coconut butter
- 2 tablespoons maple syrup
DIRECTIONS
- Preheat oven to 375°F and lightly grease a 6-donut pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt, coconut sugar, protein powder and pumpkin pie spice until evenly combined.
- In a separate bowl, stir together the pumpkin puree, almond milk, avocado oil, vanilla and (if using) apple cider vinegar.
- Add the dry ingredients to the wet and mix until just combined. The batter should be thick but smooth—avoid overmixing.
- Pipe or spoon the batter into your donut molds, filling each about ¾ full. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing to prevent the glaze from melting.
- For the glaze: In a shallow bowl, whisk together coconut butter and maple syrup until smooth and glossy. Dip each cooled donut into the glaze, then place on a wire rack.
- Allow 15–20 minutes for the glaze to set.
- If desired, dip the donuts in a brown sugar cinnamon coat after dipping into the glaze.
- Enjoy!
