Coffee Cheesecake Protein Pumpkin Donuts

Happy Halloween!

I couldn’t let October go by without giving you a pumpkin recipe! It’s just not in my nature.

These Donuts are baked (hope you have a donut pan!!) & have a simple espresso cheesecake glaze.


If you’re sick of eggs and scrambles and frittatas, make a batch of these puppies and eat two of them for breakfast with a side of some sausage or bacon. I calculated the nutritional info per donut (subject to change depending on the protein powder you use) so you can see how awesome the breakdown is!


PER DONUT: 108 calories; Protein: 10.9 g; Carbohydrates: 7.7 g (Fiber: 2 g; Sugars: 4.2 g) Fat: 3.6 g

Protein Pumpkin Donuts with Coffee Cream Cheese Glaze

Makes 6 donuts


  • 1/2 cup vanilla protein powder
  • 2 tbs coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/2 cup pumpkin purée
  • 2 eggs
  • 1/4 cup plain nonfat Greek yogurt

Coffee Cream Cheese Glaze

  • 2 tsp maple syrup
  • 1 tsp instant espresso powder
  • 1 tbsp cream cheese (can use Neufchâtel)


  1. Preheat oven to 350 degrees. Spray your donut pan with cooking spray.
  2. Mix together protein powder, coconut flour, baking powder, baking sofa, salt, allspice, & cinnamon in a mixing bowl. Add pumpkin purée, eggs, and Greek yogurt, & mix until smooth.
  3. Pour batter into the baking pan and bake donuts for 11-13 minutes.
  4. While donuts are baking, make Glaze- Whisk all Glaze ingredients together until completely combined and smooth. Once donuts are finished let them cool and dip in the Glaze. Let set and then enjoy!


Be inspired,




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