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 snack or dessert you’ll want all season long.
Author:Chelsey
Prep Time:15 minutes
Cook Time:15-18 minutes
Total Time:30-33 minutes
Yield:12 donuts 1x
Category:Dessert
Ingredients
Scale
Wet 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
Dry Ingredients:
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
For chocolate coating:
½ cup mini chocolate chips
1 teaspoon coconut oil
Instructions
Preheat the oven to 350°F. Spray a donut pan with nonstick oil spray and set aside.
In a large bowl, mix together the pumpkin puree, eggs, Greek yogurt, oil, brown sugar, white sugar and vanilla extract until smooth and creamy.
Carve out a cavity in the center of the bowl and add the all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Gently fold dry ingredients into wet until just combined (don’t overmix).
Add the batter into a piping bag or plastic bag and cut off the tip. Pipe or spoon batter into each cavity, filling until about ¾ full.
Bake for 15-18 minutes, until set and springy.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
For chocolate coating:
Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals to melt the chocolate, mixing in between.
Dip the top of the donut in the chocolate and transfer to a wire cooling rack for the chocolate to harden.