Donuts are probably my favorite food. I would pick a donut over probably just about any other food (chocolate is a close second. Chocolate frosted donut? Problem solved!). Have I continued to eat donuts after surgery? Yup. Only…they make me feel super icky and full – too full.
I found an idea for protein donuts and the wheels started turning. Was this too good to be true? Could I actually pull this off? Could I eat donuts that were healthier and full of protein, my main food group?
No – not too good to be true. Yes – I could (and did!) pull this off. Yes – I can eat donuts that are full of protein (still in moderation of course).
After searching the small baking supply section at Target for about 15 minutes (while what I was looking for was right in front of me), I had what I needed – a donut pan.
I was excited all day Sunday to make donuts, but I first needed to accomplish most of my to-do list and also find a recipe (crucial to this whole process). I found one that sounded promising and tweaked it a little to suit my taste.
They definitely didn’t come out like a traditional donut – these are denser and a little more solid, possibly because they’re baked and not fried. Either way, they taste phenomenal! I can’t wait to play around with more recipes (which I will obviously post here when I am done!)
Because I love everything pumpkin, I decided to start with pumpkin donuts. They remind me of fall for sure (even though it’s spring…shhh). Pair this with a little drizzle of maple syrup and you’ll be in heaven!
- 1 cup pure pumpkin puree (not pumpkin pie filling!)
- 3 egg whites
- 2 tbsp. coconut oil, melted
- 5 scoops vanilla protein powder (I used FitMiss Vanilla Chai)
- 1 tsp. baking powder
- 1 tsp. ground nutmeg
- 1 tbsp. ground cinnamon (if you’re not a huge cinnamon fan, decrease this to ½ tbsp.)
- Preheat the oven to 350F. Grease your donut pan with coconut oil or cooking spray.
- In one bowl, mix the pumpkin, egg whites, and coconut oil until well combined.
- In another bowl, mix the protein powder, cinnamon, nutmeg, and baking powder.
- Mix the content of the bowls together by slowly adding dry ingredients to the wet ingredients.
- Refrigerate the batter for 5 minutes.
- Pour batter into each donut tin. (I ended up with 6 donuts, but I also forgot baking powder makes things rise, so I know I put too much in – you’ll want 8-9 donuts).
- Bake for 8-10 minutes or until a toothpick inserted into donut comes out clean.
- Allow to cool for about 5-10 minutes and remove from pan.
- Drizzle a little maple syrup on top and enjoy! These should keep in the refrigerator for a few days (if they make it that long).
Recipe adapted from Worth Every Chew!
Share with me: what’s your favorite kind of donut?