Mini Baked Pumpkin Donuts

I am beyond ready for fall to officially be here, so I gave my original vegan pumpkin donut recipe (which I'll be posting SOON) a twist for some added protein.

Let me know what you think!


1 cup all purpose flour

2 scoops KOS protein powder

1/2 cup brown sugar

1/3 cup pumpkin puree

2 1/2 tbsp melted coconut oil

1/2 cup plant milk

1/4 tsp salt

1 tsp baking powder

1 tsp pumpkin pie spice

Cinnamon Sugar Dusting

2 tbsp coconut oil

1/2 cup sugar

1/2 tbsp ground cinnamon


Preheat oven to 350 Degrees Fahrenheit

Combine dry ingredients together: flour, protein powder, baking powder, salt, and pumpkin pie spice and mix until evenly mixed

In a small bowl, warm plant milk for 30 seconds and add melted coconut oil and heat for an additional 30 seconds. This will help prevent the coconut oil from quickly solidifying once it gets combined with the other ingredients

Add the plant milk and coconut oil to pumpkin puree and brown sugar, mixing until well combined. Then add into dry ingredients and mix until flour mixture is fully coated

Spoon into mini donut pan and bake for 10 minutes. Remove from oven and allow to cool for 1-2 minutes.

While the donuts are cooling, melt coconut oil in a small bowl and in a separate small bowl combine sugar and ground cinnamon

Coat each mini donut in coconut oil, toss in cinnamon and sugar, and then allow to cool. Once all the donuts have been coated, go through and coat again with another layer of cinnamon and sugar. Enjoy!


Makes ~36 mini donuts

72 calories / 2 donuts

2.4g F / 10.6g C / 1.9g P / 0.5g Fiber