Oct 3, 20191 min read

Pumpkin Chocolate Chip Protein Donuts with Cream Cheese Frosting

Macros per donut (w/o sprinkles): 136 calories-> 13P/12C/4F Makes: 6 donuts

Prep time: 10 minutes

Cook time: 15 minutes

IT'S PUMPKIN SPICE SEASON YOU GUYS!! Protein, pumpkin, chocolate, donuts... need I say more? Not to mention these macros are to DIE for. You won't believe they're healthy.

Happy spooky szn ya'll. May the gains be ever in your favor.

INGREDIENTS:

For donuts->

1/4 cup (30g) All Purpose Flour
1 scoop (32g) UXO Whey Refit Vanilla Milkshake Protein Powder
1 whole egg
1 egg white
1/2 cup (120g) canned pumpkin
1 Tbsp Unsweetened Apple Sauce
1 Tbsp Stevia
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice
2 tsp Cinnamon
1 tsp Vanilla Extract
30g Ghiradelli Bittersweet Baking Chips

For frosting->

2 oz Fat-Free Cream Cheese (softened)
1 scoop (32g) UXO Vanilla Milkshake Protein Powder
1/4 cup (60mL) Fat-Free Evaporated Milk

STEP 1:

Preheat oven to 350 degrees. In a large bowl, combine all donut ingredients, and stir until you have reached a cake batter-like consistency.

STEP 2:

Fold in chocolate chips last

STEP 3:

Evenly distribute donut batter into silicone donut mold (I bought mine off of Amazon. Click on photo for the link) and bake for 15 minutes.

STEP 4:

While donuts are cooking, combine all ingredients for the protein frosting.

STEP 5:

Stir until evenly mixed. (Ensure your cream cheese is at full room temperature-otherwise it will have clumps in it like mine does :)))))

STEP 6:

Do not overcook your donuts! Check at about 12 minutes, as different ovens may bake differently, and overcooked donuts will come out dry. Allow donuts to cool before frosting them.