Protein Pumpkin Donuts with Cashew Frosting

These Protein Pumpkin Donuts with Cashew Frosting are so soft, sweet, and will keep you full thanks to some added protein. Make them for a crowd and be dubbed a donut connoisseur. 

Protein Pumpkin Donuts with Cashew Frosting

It’s so crazy that I’m sitting here, sipping some Malbec, waiting for my veggies to roast, and writing to you about these Protein Pumpkin Donuts with Cashew Frosting, formerly known as Glazed Protein Pumpkin Donuts. Let’s take a little trip to the past for a second…

Last October when I shared these donuts originally, they were a total accident. I had just made them one night, and had zero plans of TBB-ing them (new verb). The only reason I shared them, was because thefeedfeed sent me a direct message on Instagram asking for the recipe so that they could feature me, after I’d posted a photo of them. Having an internal freakout, I scurried to gather the recipe. I re-made the donuts, shot them, and made a blog post for them.

I like this version way better, though.

Protein Pumpkin Donuts with Cashew Frosting

I guess I wasn’t expecting people to love pumpkin donuts like that. Boy, what the heck do I know.

I ended up hosting an event at a local Kate Spade store for their October line that featured some cute Magnolia Bakery-themed products (they’d partnered with the bakery that month). I made a huge batch of these donuts, broke them into pieces, and served them on cute cupcake papers at the event. The store customers that came through that night fell in love with the donuts. And, I’m pretty sure you will, too.

Protein Pumpkin Donuts with Cashew Frosting Protein Pumpkin Donuts with Cashew Frosting

For anyone unfamiliar with cashew frosting, it’s a popular technique that vegans use to make vegan-friendly frosting when baking. You might be shocked to see the ingredients (just cashews, coconut oil, vanilla extract, and maple syrup). Seriously, friends… this stuff is good. EVEN MY DAD LIKED IT. And at first, he shunned them. “Cashew frosting?! Ew” he exclaimed. *takes bite* “Nevermind.”

The first time I made it, I got a little impatient, and ended up with cashew chunks in the frosting. TIP: when you feel like you’re done blending, you’re not. Just keep blending until you achieve a smooth texture.

Trust me, you will be so surprised by this frosting. I’ve always been a little skeptical, but once I gave it a whirl, I’m never going back. Plus, I feel better knowing that my frosting is made of “real” ingredients. Store-bought frosting gives me a stomach ache within five minutes (literally), so this is a better option for me (and anyone with tummy troubles).

Protein Pumpkin Donuts with Cashew FrostingProtein Pumpkin Donuts with Cashew FrostingProtein Pumpkin Donuts with Cashew Frosting

Protein Pumpkin Donuts with Cashew Frosting 

Protein Pumpkin Donuts with Cashew Frosting
 
Prep time
Cook time
Total time
 
Serves: 12 donuts
Ingredients
For the donuts:
  • 1⅓ cups all-purpose flour
  • ½ cup brown sugar
  • 2 tsp baking powder
  • 1 scoop vanilla protein powder
  • 3 eggs
  • 3 tbsp almond milk (or whichever milk you prefer)
  • 1 cup pumpkin (or pumpkin puree)
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp nutmeg
  • 2 tbsp coconut oil
For the frosting:
  • 1 cup cashews, soaked for an hour
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • ⅓ cup maple syrup
Instructions
  1. Pre-heat the oven to 350 and grease a donut pan.
  2. Combine the flour, brown sugar, 2 tsp baking powder, and protein powder in a large bowl. Stir to combine.
  3. Add in eggs, almond milk, and pumpkin. Stir to combine.
  4. Add in cinnamon, pumpkin pie spice, nutmeg, and coconut oil, and stir to combine.
  5. Add batter to a greased donut pan. Make sure each hole is filled to the top.
  6. Bake for 10-12 minutes.
  7. While donuts are baking, assemble the cashew frosting.
  8. Combine soaked cashews, coconut oil, vanilla extract, and maple syrup in a blender. Blend until completely smooth.
  9. Let donuts cool for 10 minutes before handling. Frost each donut evenly and top with cinnamon.
 

Pin this recipe to Pinterest!

Pumpkin Protein Donuts with Cashew Frosting

 

Plus, I’m sharing a few more Fall-inspired recipes that you’ve got to make this season from my bloggin’ girlfriends! These ladies know how to celebrate Autumn, people. Check it out:

Autumn Breakfast Bowl

Autumn Breakfast Bowl by rachLmansfield

The most delectable Autumn Breakfast Bowl made with our favorite fall ingredients & topped with Creamy Pumpkin Almond Butter for an easy & healthy breakfast.

Honey Crisp Apple Scones

Honey Crisp Apple Scones by In It for the Long Run

Fill your house with the scrumptious smell of apple cinnamon scones. These dairy-free scones are perfectly moist on the inside and have a crisp cinnamon crunch.

Cinnamon Apple Muffins

Cinnamon Apple Muffins by Fit Mitten Kitchen

Dairy-free and whole wheat Cinnamon Apple Muffins! These guys are bursting with so much flavor. Perfectly soft, filled with lots of apples and cinnamon, plus topped off with a delicious oat streusel.

Vegan Pumpkin Cake

Vegan Pumpkin Cake by The Almond Eater

A delectable 3-layer Vegan Pumpkin Cake that’ll please even non-vegans. It’s topped with a cinnamon-y cashew-based icing that’s both light and flavorful.

 

The Ultimate Guide to Breakfast On-The-Go

Comments

  1. says

    I really need to invest in a donut pan! I don’t love fried donuts but my local bakery at home makes unreal blueberry cake donuts.
    I’m a fan of pumpkin for baking because it makes everything so nice and moist. As far as pumpkin spice a little goes a long way but I do really like it.
    Georgie recently posted…Pineapple Ginger MargaritaMy Profile

    • The Blissful Balance says

      I went the longest time without one, all I had was a mini donut pan which was not good enough for me haha.

    • The Blissful Balance says

      I feel ya! Starbucks kind of shoves it in our faces haha. What’s your favorite way to use pumpkin seeds?

    • The Blissful Balance says

      I loveee a sugar glaze. Especially when it gets to that point of dryness where it cracks and then oozes. yum!

    • The Blissful Balance says

      LOL that’s so funny you say that, I always [secretly] think about how excited I’m going to be the day I pick things out for my registry. Is that horrible? hahah

  2. Barbie says

    Would this work with a different flour?
    Alomond, Coconut, Tapioca?
    And a different milk? Like almond or coconut?

    • says

      I know it would work with almond milk, but I am unsure as to if those types of flour would work because I only tested it as shown (but I work with almond milk allll the time). I have only worked with almond flour for gluten free baking, I’d say it’s worth a try!

  3. says

    Oh wow, so I probably am not patient enough about making cashew cream. I think I have something to learn from this lesson. Thanks Christina for reminding me to be patient and re-sharing this while you’re on vacation. :) We have cashews, and now I just need to go get more pumpkin. AND YES! When people like the ‘healthier versions’, I always think, ‘THANK YOU Lord!’ It’s awesome.
    Emily recently posted…Strawberries n’ Cream Smoothies and More Summer Smoothies!My Profile

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