High Protein Pumpkin Donuts

I asked Santa for a donut pan this year to make protein donuts and whipped up my first batch last night.  They turned out amazing, definitely worth a try when looking for a “sweets” replacement!

High Protien Pumpkin Donuts


  • 2 scoops IsoNatural Vanilla (or ISOFLEX)
  • 1/2 cup Coconut Flour
  • 1/2 cup Almond Flour
  • 1/2 cup Almond Milk
  • 1 cup pure Pumpkin Puree
  • 1/4 tsp Sea Salt
  • 4 Eggs
  • 1 tbsp Honey
  • 2 tsp Vanilla Extract
  • 1 tbsp Cinnamon or Pumpkin Pie Spice
  • 1/2 tsp Baking Soda
  • Sugar free natural sweetener such as Stevia, Swerve or Truvia
  • 1/2 cup Coconut Oil (melted)


  1. Preheat oven to 350°.
  2. Grease a standard donut pan with coconut oil or spray.
  3. In a large bowl mix all ingredients together except for the sweetener until well combined.
  4. Add in sweetener until batter reaches desired sweetness (I used 2 tsp of Swerve).
  5. Pour the batter into the donut wells until they are about 2/3 full.
  6. Bake at 350 for 20 minutes or until toothpick comes out clean.
  7. Allow to cool for 5 minutes and then remove from pan.
  8. Dip the donuts into melted coconut oil then into a cinnamon/Swerve or Truvia mix to coat.
  9. Best kept stored in the refrigerator.
Allison Taylor

Allison is an NPC figure competitor, fitness model, and personal trainer who has a love for sports, cooking and motivating others to live a healthy and active lifestyle. She is currently working on earning her IFBB pro card, and loves spending spare time creating recipes that are delicious and healthy without sacrificing flavor.

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