Healthy Baked Pumpkin Protein Donuts with Oat Flour and Greek Yogurt

Name: Healthy Baked Pumpkin Protein Donuts with Oat Flour and Greek Yogurt
Prep time: 15 min
Cook time: PT-492419H53M5S
Total time: PT-492419H53M5S
Ingredients: 1 cup pumpkin puree (not pumpkin pie filling); 3 large eggs; ¾ cup plain Greek yogurt (2% for best texture); ¼ cup neutral oil, like avocado or canola oil; ¼ cup light brown sugar, packed; ¼ cup white sugar; 2 teaspoons vanilla extract; 1 cup all-purpose flour (spooned and leveled); 1 cup oat flour (spooned and leveled); 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ¼ teaspoon nutmeg; ¼ teaspoon cloves; ½ cup mini chocolate chips; 1 teaspoon coconut oil

October 12, 2025

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These Healthy Baked Pumpkin Protein Donuts are soft, fluffy, and packed with fall flavor! Made with oat flour and Greek yogurt, they’re a nutritious, higher-protein breakfast or snack you’ll want all season long.

Nut Free, Soy Free

If you grew up loving those Entenmann’s chocolate donuts with the hard shell on the outside, you’re going to love this recipe! Consider it a fall twist on those classic chocolate-covered donuts. But also, with a list of more nutritious, better-for-you ingredients, while also being SO DANG DELICIOUS!!!

These Healthy Baked Pumpkin Protein Donuts are…

Easy to make in 1 bowl
Delicious
Made with better-for-you ingredients
Fun to make!
Super cozy for fall

These baked pumpkin protein donuts are soft, fluffy, and packed with cozy pumpkin flavor. Made with oat flour and Greek yogurt, they’re higher in protein than traditional donuts, making them a satisfying snack.

Ingredients You’ll Need to Make Healthy Baked Pumpkin Protein Donuts

You’ll need 10 main ingredients to make the base of this recipe, including:

Pumpkin puree adds natural sweetness, moisture, and classic fall flavor. Plus, pumpkin is packed with vitamins A, C, E, fiber and more!
Eggs help bind the ingredients and provide structure.
Greek yogurt boosts the protein in these donuts, while keeping them tender. You can’t taste the tang. Use 2% Greek yogurt for a smoother texture with less tang. You can also use vanilla Greek yogurt for a sweeter donut or plain Greek yogurt.
Oil is necessary in this recipe to keep it light and fluffy. Substituting it with more pumpkin or applesauce will totally change the texture. Use a neutral-tasting oil like avocado oil (what I used) or canola oil. No, seed oils won’t kill you.
Brown sugar and white sugar properly balances the flavor in this recipe. I found when I only used brown sugar the molasses taste was too strong and when I only used white sugar there wasn’t enough oomph there. Using both does require an additional ingredient, but it’s worth it!
Vanilla extract adds a sweet, aromatic note to complement the pumpkin.
Oat flour provides a naturally gluten-free flour option (if using certified gluten-free oats) and a soft, slightly nutty texture. Plus, oats provide fiber to make this a more filling snack.
All-purpose flour helps keep these donuts fluffy and not too dense. If you’re gluten-free, us a gluten-free flour blend instead of the all-purpose flour. Using 100% oat flour will make these a bit more crumbly and dense.
Baking powder & baking soda are the leavening agents that make the donuts rise and stay light. Yes, you need both.
Classic fall spices, including cinnamon, nutmeg, ginger add those quintessential flavors that give the donuts warmth and depth.
For the chocolate topping you’ll melt together chocolate chips and coconut oil. The coconut oil hardens when chilled, helping the topping set. You can skip and just dust with powdered sugar, if you’d like.

Healthy Baked Pumpkin Protein Donuts Ingredients

Kitchen Tools Needed to Make These Baked Pumpkin Donuts

Mixing bowls (large and medium)
Whisk or spoon for mixing
Silicone donut pan makes removal easy and prevents sticking. Aesthetically I love these, but I have the ones linked first.
Baking sheet (I put the donut pans on the baking sheet because they can be flimsy)
Measuring cups and spoons
Spatula
Cooling rack

How to Make High Protein Baked Pumpkin Donuts

This recipe can be made in 1 bowl, which I love…

First, get the oven and donut pan ready.

Preheat the oven to 350°F (175°C) and lightly grease your donut pan.

Now prepare the batter…

Mix the “wet” ingredients together in a large bowl. Combine the pumpkin puree, Greek yogurt, eggs, sugars, and vanilla extract until smooth.

Create a well in the center of the bowl and then add your dry ingredients right in. Whisk together the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Then combine the wet and dry ingredients. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Fill the donut pan.

There are 2 ways to easily fill the donut pan without making a mess. I do not own a piping bag, so I just use a plastic baggie. Place a plastic baggie in a large mug and fold the top over the sides. Spoon the batter into the bag until it’s full. Seal the bag and cut the bottom corner off. Then you’ve made a DIY piping bag!

Fill each donut cavity about 3/4 full.

Bake!

Bake 12–15 minutes, or until a toothpick inserted in the center comes out clean.

Let the donuts cool in the pan for about 5 minutes, then transfer to a cooling rack.

Add optional glaze or toppings if desired.

For a chocolate coating, melt chocolate and coconut oil in a microwave-safe bowl in 30-second intervals. Dip the cooled donuts in the chocolate and then return to the cooling rack. Let the chocolate harden before serving. To quicken the process you can refrigerate.

You can also dust the *fully cooled* pumpkin donuts with powdered sugar.

How to Store the Baked Protein Pumpkin Donuts

To stay fresh for 5 days, store in an airtight container in the refrigerator.

Tips for the Best Donuts

Do not over-mix the batter! When you over-mix batter, you over-work the gluten. This can lead to a dense end product. Lightly mixing keeps the donuts light and fluffy!
Use room temperature ingredients for more even mixing.
Silicone donut pans are easiest, but lightly greased metal pans work too.

FAQs about Healthy Baked Pumpkin Protein Donuts

Can I make these gluten-free?

Yes! Use certified gluten-free oat flour to ensure they’re safe for a gluten-free diet and a gluten-free flour blend to substitute the all-purpose flour.

Can I use almond flour instead of oat flour?

I have not tested a substitute with almond flour. This will change the texture.

Are these donuts high in protein?

Yes! Thanks to Greek yogurt and eggs, these donuts have a higher protein content than traditional baked donuts, making them a great snack option that will be more filling than a traditional donut. If you make 12 donuts, each donut will have 5.5g protein.

Can I make mini muffins instead of donuts?

Absolutely! Bake at the same temperature but reduce the time to ~10–12 minutes, depending on size of your pan. I made muffins with chocolate chips folded in too – worked beautifully!

Can I skip the sweetener?

Why? Some added sugar can be a part of a well-balanced diet and these are intended to be a sweet snack or dessert.

These Healthy Baked Pumpkin Protein Donuts are the perfect balance of cozy fall flavor and nutritious ingredients. Soft, fluffy, and lightly sweet, they’re a snack or dessert you can feel good about—and they might even disappear faster than traditional donuts!