Now that it is December I guess I am going to have to use a little less pumpkin in my recipes and get a little more festive with Christmas recipes. Well actually, I lied. Because this recipe does use a little bit of pumpkin in it and it tastes warm and fall-like to me. But, who cares. They are gingerbread protein donuts and they are delicious no matter what.
I used my sample pack from PES again and decided to use their snickerdoodle protein powder. It is AWESOME! Seriously. I didn’t think it was possible to pretty much exactly mimic the flavor of a snickerdoodle in a protein powder, but they did it. The cinnamon flavor of it went perfect in these gingerbread donuts.
Then to make these moist cake donuts even better, I made a vanilla glaze for them. What would a donut be without a sweet glaze to go with it? Probably sad and lonely. That’s what. However, just because the glaze is sweet doesn’t mean its full of sugar. It is actually really simple and healthy. It is just some vanilla Sweet Spreads coconut butter and 1/2 a scoop of vanilla protein powder mixed with a little bit of milk.
Just bake the donuts, let them cool, mix the glaze, dip them in the glaze and devour! In my opinion, that final step was my favorite part. I probably could have eaten all six of them if I hadn’t had a little bit of self control.
Gingerbread Protein Donuts
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 donuts 1x
Description
Healthy gingerbread protein cake donuts topped with a vanilla glaze. These donuts are moist, fluffy, and super easy to make!
Scale
Ingredients
Gingerbread Donuts
- 1/2 cup (60g) whole wheat flour
- 1 scoop (31g) snickerdoodle protein powder (or vanilla)
- 1/4 cup Truvia baking blend*
- 1 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3/4 tsp. baking powder
- 1/2 cup (120g) pumpkin puree**
- 1 tbsp. olive oil (or other oil of choice)
- 1/4 cup milk (I used unsweetened almond)
- 1 whole egg
- 1/2 tsp. vanilla extract
- 1 tbsp. molasses
Vanilla Glaze
- 1 heaping tbsp. (20g) vanilla coconut butter (I used Sweet Spreads)
- 1/2 scoop (17g) vanilla protein powder
- 2 tbsp. milk (I used unsweetened almond milk)
Instructions
- Preheat oven to 350F. Mix flour, protein powder, stevia, cinnamon, ginger, nutmeg, and baking powder in a bowl. In a separate bowl mix pumpkin, olive oil, egg, milk, vanilla extract and molasses.
- Combine wet and dry ingredients. Gently stir together until combined. Be careful not to over mix. Pour batter into a piping bag or plastic bag. Cut the end off and pipe donut batter into a donut pan sprayed with cooking spray. Bake for 11-12 minutes or until a knife comes out clean.
- Once donuts are done cooking, let completely cool. While donuts are cooling, make vanilla glaze.
- Heat coconut butter in the microwave until soft. Add protein powder and milk. Mix together until a smooth glaze forms.
- Dip each of the 6 cooled donuts in the glaze. Put in fridge for a few minutes to let the glaze set if desired. Enjoy!
Notes
* Truvia is a sugar + stevia blend. Can be substituted for 2 tbsp. of regular granulated sugar + 2 tbsp. sugar free sweetener (such as erythritol or splenda).
** Pumpkin can be substituted for an equal amount of Greek yogurt, mashed banana, or applesauce.
Nutrition
- Serving Size: 1 donut (with glaze)
- Calories: 110
- Sugar: 2
- Fat: 5
- Carbohydrates: 9
- Fiber: 2
- Protein: 7
Lisa says
yay!!! a protein that i own!!!!