Protein Donuts

Pumpkin Spice it Up!

by SaraSolomon - April 21st, 2015

I confess I've had a few Krispy Kreme Donuts back in the day. I can vouch it's nothing more than a circular lump of glazed dough that you might as well just superglue to your thigh.

So I decided to invent a healthy protein donut!

This recipe yields ~ 7 donuts

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Nutritional Facts

Serving Size: 1 Donut (with no icing)

  • Calories: 140

  • Protein: 6.8 grams

  • Carbs: 11.6 grams

  • Fat: 7.2 grams 

Serving Size: 1/4 of Cream Cheese Icing

  • Calories: 33

  • Protein: 2.9 grams

  • Carbs: 2.15 grams

  • Fat: 1.4 grams 

Serving Size: 1/3 of Chocolate Icing

  • Calories: 74

  • Protein: 5 grams

  • Carbs: 1.3 grams

  • Fat: 5.2 grams

Cooking Instructions

Donut Ingredients:

  • 1 scoop of BSN Syntha-6 Cinnamon Bun Whey

  • 3/4 of a cup of quinoa flour

  • 1 tsp of baking powder

  • 1 tsp of baking soda

  • 1/4 tsp of salt (I like Himalayan salt)

  • 1 tsp of cinnamon

  • 1/2 tsp of nutmeg

  • 2 eggs

  • 1/4 tsp vanilla extract

  • 1/4 cup of canned pumpkin

  • 1/4 cup of unsweetened vanilla almond milk

  • 2 TBSP of extra virgin coconut oil

Cream Cheese Icing Ingredients (Makes enough icing for 4 donuts):

  • 1/2 scoop BSN Syntha-6 Whey (Cinnamon Bun Flavour)

  • 1 TBSP unsweetened vanilla almond milk

  • 2 TBSP vegan cream cheese , such as Toffuti. (I melted it in the microwave first for 5 seconds before adding it) or you can use a soy-free version, such as "Daiya Dairy-Free Cream Cheese Style Spread". You could also use low fat cottage cheese!

Chocolate Icing Ingredients (Makes enough icing for 3 donuts):

  • 3/4 scoop BSN ISOBURN whey (Chocolate Milkshake Flavour)

  • 1 TBSP extra virgin coconut oil

  • 1 TBSP unsweetened vanilla almond milk


  1. Preheat your oven to 350 degrees F.

  2. Spray your donut pan with non-stick cooking spray.

  3. Mix all the dry ingredients in a bowl - The BSN Syntha-6 Whey, quinoa flour, baking powder, baking soda, salt, cinnamon and nutmeg.

  4. Mix all the wet ingredients in another bowl - the eggs, vanilla extract, canned pumpkin, almond milk and coconut oil.

  5. Whisk the moist ingredients into the dry ingredients. Do not over mix. Stir until just combined (or else the donuts will be rubbery).

  6. Pour the batter into a large Ziploc bag. Cut an opening in 1 corner of the bag and pipe the batter into each donut mold (but only 1/2 to 3/4 full). If you overfill each mold, the donut holes will close when you bake it.

  7. Bake for 8-10 minutes or until the donuts spring back when you touch them. Let them cool before icing them.

  8. To make either flavor of icing, simply mix the ingredients together by hand.

  9. Ice your Donuts (once cooled). I placed my iced donuts into the fridge for 5 minutes to set the icing. They are best served fresh. I did, however, keep mine in the fridge for a few days, and they still tasted great.

  10. Enjoy!

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WOW! I must try this recipe!!!