Maple-Glazed Pumpkin Spice Protein Donuts
Sarah Wilkins
Sarah Wilkins
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103 Calories
4 g Carbs
15 g Protein
3 g Fat
Total Time
6 servings

When it's fall, I want all things maple, apple, caramel, pumpkin spice, and everything nice! These incredible protein doughnuts help satisfy a few of those cravings with a maple glaze, moist pumpkin cake, and spices of the season: cinnamon, nutmeg, ginger, and cloves. This scores as one of my top five favorite protein-doughnut recipes! It's deceiving how unhealthy these taste!

Donut Ingredients

  • 60 g unflavored whey protein powder
  • ½ cup granular erythritol
  • 3 tbsp coconut flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ⅛ tsp ground cloves
  • 2 large egg whites
  • ¼ cup pumpkin, canned
  • 1 tbsp extra virgin coconut oil
  • ¼ tsp table salt

Glaze Ingredients

  • 30 g unflavored whey protein powder
  • 3 tbsp confectioners erythritol
  • 2 tbsp sugar-free maple syrup
  • 1 tbsp unsweetened almond milk
  • ½ tsp maple extract


  1. Preheat the oven to 325 degrees F.
  2. Whisk together the dry ingredients.
  3. In a separate bowl, mix in the wet ingredients. The batter will be thick, almost like a dough.
  4. Spoon the batter into a Ziploc bag, seal it, and cut off one corner to make a piping bag.
  5. Coat six wells of a doughnut pan with cooking spray.
  6. Pipe the batter into the wells using your "piping bag" (or an actual piping bag if you have one).
  7. Bake the doughnuts for 8-12 minutes or until firm.
  8. Meanwhile, combine the ingredients to make the glaze and put glaze in fridge.
  9. Once donuts have cooled, spread with glaze and enjoy!
  10. Store in the fridge for up to one week or in the freezer up to one month (without glaze).