- 1/2 cup vanilla or cinnamon protein powder
- 1/2 cup pumpkin puree
- 1/3 cup Greek yogurt
- 1/4 cup milk
- 3 tablespoons liquid egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- Preheat the oven to 350 degrees Fahrenheit.
- Coat two doughnut pans with cooking spray.
- Combine all of the doughnut ingredients in a large bowl and mix just until everything is incorporated. Portion the batter into doughnut pans.
- For regular-size doughnuts, bake for 18 to 20 minutes; for mini doughnuts, bake for 12 minutes.
- Meanwhile, prepare frosting and refrigerate until using. Warm to room temperature before frosting the doughnuts.
- Once the doughnuts are cooled, frost and serve, or refrigerate in a sealed container until ready to serve.
More from Protein Powder Cooking:Protein Powder Cooking...Beyond the Shake: 200 Delicious Recipes to Supercharge Every Dish with Whey, Soy, Casein and More by Courtney Nielsen © 2016 Ulysses Press.
In Protein Powder Cooking…Beyond the Shake: 200 Delicious Recipes to Supercharge Every Dish with Whey, Soy, Casein and More, Courtney Nielsen demonstrates that protein powder isn’t just for shakes. Readers can create quick-and-easy protein packed meals, snacks, and desserts with 200 recipes that incorporate protein powder into them. If you’ve been looking for ways to add more protein to your diet and still enjoy tasty foods, this book is perfect for you. The following excerpt is from Chapter 5, “Doughnuts and Scones.”
Nutrition for Doughnut (without frosting):
- 124 calories
- 3 g fat
- 18 g carbs
- 2 g fiber
- 7 g protein