Baked Pumpkin Spice Protein Donuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Pumpkin Spice Protein Donuts

YOUR SOLIN GENERATED RECIPE

Baked Pumpkin Spice Protein Donuts

Enjoy a moist, spiced donut that blends the autumn warmth of pumpkin and pumpkin spice with a protein boost. These baked treats are a satisfying option any time of day — light enough for breakfast or as a refreshing, guilt-free dessert for lunch or dinner.

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NUTRITION

448kcal
Protein
45.1g
Fat
5.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pumpkin Puree (122g)

1 scoop Vanilla Protein Powder (30g)

3 large Egg Whites (~99g)

1/2 cup Oat Flour (50g)

1/4 cup Nonfat Greek Yogurt (62g)

1 tsp Baking Powder (4g)

1 tsp Cinnamon (2.6g)

1/2 tsp Ground Ginger (1g)

Pinch Nutmeg

Pinch Cloves

Dash of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a donut pan.

  • 2

    In a large bowl, whisk together the pumpkin puree, egg whites, and Greek yogurt until smooth.

  • 3

    In a separate bowl, combine the oat flour, protein powder, baking powder, cinnamon, ground ginger, nutmeg, cloves, and salt.

  • 4

    Gradually fold the dry ingredients into the wet mixture, stirring until just combined; avoid over-mixing to keep the donuts light.

  • 5

    Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the donuts are set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the donuts to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Baked Pumpkin Spice Protein Donuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Pumpkin Spice Protein Donuts

YOUR SOLIN GENERATED RECIPE

Baked Pumpkin Spice Protein Donuts

Enjoy a moist, spiced donut that blends the autumn warmth of pumpkin and pumpkin spice with a protein boost. These baked treats are a satisfying option any time of day — light enough for breakfast or as a refreshing, guilt-free dessert for lunch or dinner.

NUTRITION

448kcal
Protein
45.1g
Fat
5.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pumpkin Puree (122g)

1 scoop Vanilla Protein Powder (30g)

3 large Egg Whites (~99g)

1/2 cup Oat Flour (50g)

1/4 cup Nonfat Greek Yogurt (62g)

1 tsp Baking Powder (4g)

1 tsp Cinnamon (2.6g)

1/2 tsp Ground Ginger (1g)

Pinch Nutmeg

Pinch Cloves

Dash of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a donut pan.

  • 2

    In a large bowl, whisk together the pumpkin puree, egg whites, and Greek yogurt until smooth.

  • 3

    In a separate bowl, combine the oat flour, protein powder, baking powder, cinnamon, ground ginger, nutmeg, cloves, and salt.

  • 4

    Gradually fold the dry ingredients into the wet mixture, stirring until just combined; avoid over-mixing to keep the donuts light.

  • 5

    Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the donuts are set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the donuts to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!