MAPLE GLAZED PUMPKIN SPICE PROTEIN DONUTS
What’s your favorite donut flavor? For me, it’s definitely maple glazed. So of course, I have to make these Maple Glazed Pumpkin Spice Protein Donuts! It took several tries, but the texture of these gluten-free pumpkin spice protein donuts is perfect – dense enough to break apart, yet tender and cake-y. I also love how the maple glaze hardens into a sweet shell! Hard to believe it’s low in sugar 😉 These definitely rank along with all my favorite donut recipes: Glazed Lemon Protein Donuts, Mint Chip Protein Donuts, Gingerbread Protein Donuts, Carrot Cake Protein Donuts, Apple Cider Protein Donuts… yes, I love donuts okay!
Did you know? Protein is by far the most filling macronutrient, more so than even high-fiber carbs or healthy fats! (source) That’s why adding a boost of protein to your baked goods gives them staying power and helps you feel satisfied for longer.
These Maple Glazed Pumpkin Spice Donuts get there protein from LIV Body Lean Vegan Protein, an all-natural, plant-based pea protein. I love the flavors this brand comes in (like Pumpkin Spice), but most of all, I love that they use no artificial ingredients and test for heavy metals. As a bonus, Lean Vegan Protein provides probiotics and organic superfoods! You can use my code “NOEXCUSES” for 20% off all LIV Body products 🙂
Though I have not tested it in this specific recipe, it’s typically no issue to substitute soy isolate or another vegan protein blend for the pea protein. This recipe should also work with a whey protein blend or casein protein powder!
To keep the carbs down, I used a combination of gluten-free baking flour and coconut flour. If you don’t have coconut flour, you can substitute twice as much gluten-free baking flour (half a cup). If you don’t have gluten-free baking flour, any of the following will work: all-purpose flour, cake flour, fine oat flour (oats blended into a flour), sweet white sorghum flour, white whole wheat flour, or cassava flour. I cannot recommend almond flour as it tends to lack the binding properties necessary for this recipe.
To sweeten these yummy donuts, I used a monk fruit brown sugar alternative. I just love the hint of molasses flavor! Feel free to use any reduced-calorie brown sugar alternative, like Lakanto Golden, Sukrin Gold, Swerve Brown, or Truvia Sweet Complete Brown. Baking stevia, granulated erythritol, granulated monk fruit, or a granulated sugar like coconut sugar will also work, but won’t taste as rich. If using stevia extract or drops, please refer to the brand-specific conversion chart!
For a moist and tender donut, I combined 100% pure canned pumpkin and a little vegan buttery spread. You can totally sub coconut oil for the buttery spread if you prefer! I used egg white in the pictured version, but have also tested the recipe with flax eggs (three tablespoons of ground flax plus one half cup warm water). I am sure a vegan egg replacer would work as well!
The maple glaze combines powdered monk fruit sweetener, pure maple syrup, vegan buttery spread, and a hint of maple extract for added maple flavor (optional). You can use any powdered sweetener for the glaze, such as Swerve Confectioner’s, Lakanto Powdered, or powdered sugar. If you find the glaze is too sweet with the powdered sweetener, you can substitute part of the powdered sweetener for tapioca starch or cornstarch! You can also swap the maple syrup for sugar-free pancake syrup, though it might not taste as authentic. Maple extract is usually by the vanilla extract in the baking aisle.
Here’s the printable recipe for these Maple Glazed Pumpkin Spice Protein Donuts! Don’t forget to rate and comment below to let me know how you liked them 🙂
This post contains affiliate links and is sponsored by LIV Body.
Maple Glazed Pumpkin Spice Protein Donuts
- 50 g vegan protein powder I used LIV Body Lean Vegan Protein in Pumpkin Pie flavor, code NOEXCUSES for 20% off
- 1/2 cup calorie-free brown sugar sweetener* I used one that measures 1:1 like sugar
- 1/3 cup (40g) gluten-free baking flour*
- 1/4 cup (30g) coconut flour* or half a cup more gluten-free baking flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt optional
- 3/4 tsp. ground cinnamon*
- 1/4 tsp. ground ginger*
- 1/4 tsp. ground nutmeg* or 1 1/2 tsp. pumpkin pie spice
- 1/2 cup (4 large) egg whites* or 3 tbsp. ground flax + 1/2 cup warm water
- 1/2 cup 100% pure canned pumpkin
- 1 tbsp. melted vegan buttery spread* or coconut oil
- 1/2 cup calorie-free powdered sweetener* I used one that measures 1:1 like sugar
- 2 tbsp. pure maple syrup or sugar-free pancake syrup
- 1 tbsp. melted vegan buttery spread* or coconut oil
- 1/4 tsp. pure maple extract optional
*See blog post above for more substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through spices) in a medium mixing bowl. Can substitute 1 ½ tsp. pumpkin pie spice for individual spices.
- Mix in wet ingredients (through melted buttery spread). Dough will be thick and crumbly.
- Press dough into six well-greased wells of a nonstick donut pan, or a lightly greased silicone donut mold.
- Bake donuts for 30-35 minutes until firm to the touch.
- Meanwhile, combine ingredients for the maple glaze, whisking until smooth and glossy.
- Once donuts have cooled, smother with glaze and enjoy! Leftovers will keep in an airtight container in the fridge at least one week, or in the freezer at least a month (without glaze).
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