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Gluten-Free Pumpkin Protein Donuts with Maple Cream Cheese Glaze

15 minutes
6 servings
11-15 Grams


  • ¼ cup Almond flour
  • ¼ tsp Baking soda
  • 1 tsp Pumpkin pie spice
  • ½ tsp Cinnamon
  • ½ c Pumpkin puree
  • ¼ c Unsweetened applesauce
  • 2 Eggs
  • 1 tsp Vanilla extract
  • ½ cup French Vanilla BiPro
  • 1 Tbs Cream cheese (softened)
  • ½ Tbs Pure maple syrup
  • 1 Tbs Skim milk


  1. Preheat oven to 350°F and grease donut pan with nonstick spray.
  2. Mix together protein powder, almond flour, baking soda, cinnamon, and pumpkin pie spice and set aside. In another large bowl whisk together eggs, pumpkin puree, applesauce, and vanilla extract.
  3. Combine the dry ingredients into the wet ingredients until a smooth batter is formed.
  4. Fill donut pan by piping batter into donut cavities.
  5. Bake for 12-15 minutes or until a toothpick comes out clean.
  6. Transfer to a cooling rack and allow to cool while making the glaze.
  7. Whisk together cream cheese, maple syrup, and skim milk.
  8. Once donuts are cooled dip each one into the glaze. Serve immediately.

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