11 Grams of Protein/ 7.5 Grams of Carbohydrates/3 Grams of Fiber/105 Calories/3.3 Grams of Fat
Prep Time: 5-10 Minutes
Bake Time: 10-12 Minutes
Servings: 6 Donuts
While we love being on the grind and putting our blood sweat and tears into our bodybuilding and fitness goals, we also love taking the time to enjoy the sweeter things in life. The holidays are filled with family, celebration and a plethora of amazing food and treats. And while we like to indulge from time to time, we really love when we can enjoy amazing seasonal treats while still maintaining our diet plan.
Meg Gunther, our resident recipe ninja, has created another awesome protein-packed treat that is not only a great way to add needed nutrients to your diet, but also features our seasonal Pumpkin Spice flavor, meaning that you can savor the holidays without sacrificing your gains.
“These were so fun and easy to make,” enthuses Gunther. “Each donut is packed with protein and low in fat.” Which means these tasty treats are a guilt-free way to enjoy a seasonal favorite. Have these with coffee in the morning, or enjoy them as sweet treat after a meal. These donuts are even packable, meaning you can take them with you for those mornings you have to rush out the door!
Our seasonal Pumpkin Spice flavor is now available for all of your fall recipe and protein drink needs. Follow along as we share recipes from our favorite influencers and True Nutrition Athletes.
Cream Cheese Maple Glaze
- 1 tbsp cream cheese
- 1/2 tbsp pure maple syrup
- 1-2 tbsp low fat coconut milk (or milk of your choice)
- 1/2 cup of Pumpkin Spice Whey Protein Isolate
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 tsp vanilla
- Donut Baking Pan
- Preheat your oven to 350°F. Grease your donut pan with coconut oil or butter (just so the donuts don’t stick to the pan) and set aside.
- Mix all dry ingredients (protein powder, coconut flour, baking soda, pumpkin pie spice and cinnamon) together in a large mixing bowl. In a smaller bowl, combine wet ingredients (pumpkin, applesauce, eggs and vanilla) and whisk together. Add wet ingredients to the dry and whisk together until well incorporated.
- Transfer batter to a large Ziploc bag – we will use this as a piping bag. Snip a very small hole in one of the bottom corners of the bag and evenly pipe batter into donut pan. I like to tap the pan on my counter top to level out the batter and ensure there are no air bubbles.
- Transfer donuts to oven to bake for 10-12 minutes or until a toothpick inserted into the donut comes out clean. After the donuts have finished baking, remove pan from oven and remove donuts from pan for cooling.
- While donuts are cooling, prepare the glaze. This will look like hardly anything, but a little goes a long way, especially since there are only 6 donuts per batch. Combine all ingredients in a small flat bowl which is wide enough to dip an entire donut in. Carefully pick up each of the donuts and dunk the tops into the glaze for a light coating. Serve immediately or store in an airtight container, placed in the refrigerator.