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High Protein Pumpkin Breakfast Donuts

Servings: 6

  1. Preheat your oven to 350ºF (177ºC) and lightly grease your donut pan.
  2. In a large bowl, combine the oat flour, chia seeds, monk fruit sweetener, baking powder, sea salt, and pumpkin pie spice.
  3. Add the soy milk, coconut oil, and pumpkin puree. Mix well and transfer to a piping bag or a large ziploc bag with the corner sliced off. Pipe the batter into the donut pan using a circular motion.
  4. Bake for about 15 minutes, or until golden brown. Remove from oven and let cool. Once cooled, drizzle with melted coconut butter. Enjoy!
  • 1/2 cup Oat Flour
  • 1 cup Chia Seeds
  • 1/4 cup Monk Fruit Sweetener
  • 1 1/2 tsps Baking Powder
  • 1/8 tsp Sea Salt
  • 2 tsps Pumpkin Pie Spice
  • 2/3 cup Unsweetened Soy Milk
  • 2 tbsps Coconut Oil (melted)
  • 1/2 cup Pureed Pumpkin
  • 2 tbsps Coconut Butter (melted)


No Donut Pan

Use a muffin tin instead

No Monk Fruit Sweetener

Use coconut sugar instead


Store in an airtight container in the fridge up to 4 to 5 days, or freeze for longer.

Serving Size

One serving is equal to one donut.