Pumpkin Protein Donuts with Cheesecake Frosting Skip to content
 

Pumpkin Protein Donuts with Cheesecake Frosting

Pumpkin Protein Donuts with Cheesecake Frosting

Soft, fluffy, high-protein, and completely gluten-free, these Pumpkin Protein Donuts are the cozy fall treat you’ll want on repeat. Made with Bob’s Red Mill 1:1 flour and a high-quality vanilla beef protein powder, they taste like a bakery donut while giving you a little protein boost in each bite. And the Pumpkin Cheesecake Frosting? Next level.

If you want a comforting fall recipe that’s easy, delicious, and perfect for kids, pregnancy, or clean-ish baking… this is the one.


Ingredients You’ll Need:

Dry Ingredients

Wet Ingredients

  • 1 cup pumpkin purée (not pumpkin pie mix)

  • ½ cup brown sugar

  • ¼ cup cane sugar

  • 2 large eggs

  • ⅓ cup melted butter or coconut oil

  • ½ cup buttermilk (or milk + 1½ tsp lemon juice)

  • 1 ½ tsp vanilla extract


How to Make:

1. Prepare your pan

Preheat the oven to 350°F and grease your donut pans well.

2. Mix dry ingredients

Whisk together the gluten-free flour, protein powder, baking powder, baking soda, salt, and pumpkin spice. Set aside.

3. Mix wet ingredients

In a large bowl, whisk the pumpkin purée, sugars, eggs, melted butter/oil, buttermilk, and vanilla until smooth and fully combined.

4. Bring the batter together

Add the dry ingredients to the wet and mix until just combined.
The batter should be thick but still easy to scoop.
If it feels too thick (GF flour absorbs quickly), add 1–2 tbsp of milk.

5. Fill your donut mold

Pipe or spoon the batter into each donut cavity, filling each about ¾ full.

6. Bake

Bake for 11–13 minutes, or until the donuts spring back when lightly pressed.

Cool in the pan for 5 minutes, then transfer to a wire rack.
Gluten-free donuts firm up as they cool, don’t skip this part!! 


Cheesecake Frosting 

Ingredients:

  • 1 block of cream cheese

  • 4 oz Greek yogurt

  • 1/2–1 cup powdered sugar (depending on your sweetness preference)

  • 1 tsp vanilla bean extract

Instructions:

    1. In a medium bowl, add cream cheese, Greek yogurt, powdered sugar, and vanilla bean extract.

    2. Blend with a hand mixer until smooth and creamy.

    3. Spread over cooled pumpkin donuts once cooled! 


Tips!

  • Use room-temperature eggs — helps GF baked goods rise better.

  • Avoid overmixing — keeps texture light and cake-like.

  • Do not overbake — protein + GF flour dries quickly.

  • Let them cool fully — the structure sets as they rest.

 

Enjoy!! & be sure to tag us when you make them at @livehealthillie (: 

by Lauren Fitzpatrick – November 20, 2025