Pumpkin Pie Donuts with Cinnamon Cream Cheese Frosting
If you’re like me this time of year, I just want to eat and drink everything pumpkin flavored… Coffee, muffins, donuts, and even pumpkin beer! (Yes I said pumpkin beer – it’s delicious!)
Now, the problem with all these things is that they’re usually fairly calorie dense and loaded with sugar. That said, I’ve always believed in balance and not giving up the things I love… and when you find healthier ways of doing that, you don’t have to give those things up!!
Baking healthier can be a tricky thing; sometimes it works out and sometimes it doesn’t. I used a mix of coconut flour with Quest Nutrition’s multi-purpose mix for the base of the donut, which helped keep calories down while adding some protein… And in this case, it worked out 🙂
These pumpkin pie donuts are so rich and flavorful you will quickly forget they’re better for you than the real thing!
With all the fall flavors you love – cinnamon, clove, nutmeg, and of course pumpkin, all topped with a decadent cinnamon cream cheese – this will become a seasonal favorite.
TIP: I like to pair my donut with a cup of coffee in the morning (or decaf at night, warmed up with a serving of vanilla halo-top). YUM!
Pumpkin Pie Donuts Ingredients:
For the Donuts:
3 scoops (1 cup) Quest Nutrition multi-purpose powder
3/4 cup coconut flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. clove
1/4 tsp. nutmeg
1/2 cup cane sugar
1/2 cup light brown sugar
3/4 cup light coconut milk
1 1/4 cup pure pumpkin puree
1 tsp pure vanilla extract
For the Cinnamon Cream Cheese Frosting:
2 tbsp. unsalted butter, softened
4 oz. light cream cheese, softened
1/2 tsp pure vanilla extract
1/2 cup powdered sugar
1 scoop Quest Nutrition multi-purpose powder
2 tbsp. unsweetened vanilla cashew milk
1 tsp. cinnamon
2 6-count donut pans
- Preheat oven to 350°. In a large bowl add Quest powder, coconut flour, baking powder, salt, cinnamon, clove, and nutmeg. Whisk until fully incorporated, then set aside.
- In a stand mixer or using a hand mixer, add sugar and brown and sugar and start to mix on low. Slowly add coconut milk until fully combined. Add eggs one at a time until combined. Then add in pumpkin puree and vanilla.
- Once all of those are fully incorporated start to slowly add dry ingredients into the wet, a little bit at a time. When everything is completely combined, turn off mixer.
- Spray donut pans with cooking spray (don’t forget this step or they won’t come out of the pan). Pour batter into each donut well about 3/4 full. Should make 12 equal sized donuts.
- Place filled pans into the oven and bake for about 15-17 minutes, until toothpick comes out clean. Let cool in pan for about 5 minutes and then carefully remove from pan and place on wire rack to completely cool.
- In the meantime, you can prep the frosting. Combine butter, cream cheese, and vanilla in a medium sized bowl. Using a hand mixer mix on medium to fully combine. Add Quest multi-purpose powder and mix. Add cashew milk and cinnamon, mix until all ingredients are fully incorporated (you can add more milk for desired constancy). Refrigerate until ready to use.
- When donuts are cooled measure out 1 tablespoon frosting for each donut and spread evenly. Repeat until you’ve frosted all donuts. Makes 12 frosted donuts.
Serving Size: 1 pumpkin donut with 1 tbsp. frosting
Fat: 4 g
Carbohydrates: 26 g
Sugar: 21 g
Fiber: 4 g
Sodium: 59 mg (w/o add salt)
Protein: 11 g
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