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Mini Pumpkin Spice Protein Donuts with Salted Caramel Frosting







SERVING SIZE: 1 mini donut

YIELDS: 12 servings

Measurement Style:


Batter Ingredients:
– 60g canned pumpkin puree
– 25g vanilla whey
– 7g fat free sugar free cheesecake pudding mix
– 10g coconut flour
– 1/4 tsp baking powder
– Stevia/Splenda to taste (I used about 1 tsp)
– 1/4 tsp cinnamon
– 1/4 tsp butter flavoring
– water to cake batter consistency

Icing Ingredients:
– 30g whipped cream cheese
– 5g caramel syrup
– a pinch of salt

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.


  1. Preheat oven to 350 degrees F.
  2. Combine all batter ingredients in a bowl, then add water until cake batter consistency is reached.
  3. Pour batter into greased mini donut pan (a mini muffin pan would work great too).
  4. Bake for 10-15 minutes (check with toothpick until done), then let cool.
  5. Combine all icing ingredients in a small bowl until smooth.
  6. Ice the Mini Pumpkin Spice Protein Donuts and enjoy!