Ingredients
For the Donuts:
- 1 cup oat flour (or blended rolled oats)
- 1 scoop (approx. 30g) vanilla protein powder (whey or plant-based)
- ½ cup pumpkin puree (or substitute with blended cottage cheese for a different flavor base)
- ⅓ cup liquid egg whites (or 1 whole egg)
- ¼ cup maple syrup, honey, or zero-calorie sweetener
- 1 tsp pumpkin pie spice (or cinnamon)
- 1 tsp baking powder
- A splash of milk (almond, oat, or dairy) if the batter is too thick
For the Glaze:
- ¼ cup powdered sugar (or a sugar-free powdered sweetener)
- 1–2 tsp milk or water
- ½ tsp vanilla extract
Instructions
1. Prep and Preheat
- Preheat your oven to 350°F (175°C) and thoroughly grease a donut baking pan with cooking spray.
2. Mix the Dry Ingredients
- In a large bowl, whisk together the oat flour, vanilla protein powder, pumpkin pie spice, and baking powder.
3. Add the Wet Ingredients
- Stir in the pumpkin puree, egg whites, and sweetener. Mix until a smooth, thick batter forms. If it feels too dry, add a splash of milk one tablespoon at a time.
4. Bake
- Spoon or pipe the batter into the greased donut cavities, filling them about 3/4 full.
- Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for a few minutes before transferring them to a wire cooling rack.
5. Make the Glaze and Coat
- In a small bowl, whisk together the powdered sweetener, milk, and vanilla extract until smooth.
- Drizzle or dip the cooled donuts into the glaze. Let them set for a few minutes, then enjoy!
Nutritional Profile (Per Donut, estimated for 6 servings)
- Calories: ~110 kcal
- Protein: ~7g
- Carbohydrates: ~18g
- Fiber: ~2g
- Sugars: ~6g
- Fat: ~1.5g