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
2 eggs
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
cooking spray
2 6-count donut pans


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutritional Information:

Servings: 12
Serving Size: 1 pumpkin donut with 1 tbsp. frosting

Calories: 193
Fat: 4 g
Carbohydrates: 26 g
Sugar: 21 g
Fiber: 4 g
Sodium: 59 mg (w/o add salt)
Protein: 11 g


EMILY NESS is a full-time food and lifestyle author who’s passionate about developing simple yet mouth-watering recipes that anyone can make. Since founding her website CookingUpHappiness.com in 2013, she’s went on to share her passion for cooking healthy and tasty recipes with the thousands of people around the world.
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Emily Ness - Cruise

Sharing a passion for food and fitness to live a healthy lifestyle - with the occasional hint of chocolate.