Pumpkin Cheesecake Protein Donuts
There’s something magical about fall baking: the warmth of pumpkin spice in the air, a batch of golden donuts cooling on the counter, and the coziness of knowing you’ll have something sweet (but nourishing) waiting for you all week. These Pumpkin Cheesecake Protein Donuts check every box: fluffy yeast-raised donuts, a creamy cheesecake filling, and a little protein boost to keep them balanced.
They taste like a bakery treat but sneak in extra goodness… thanks to protein powder, pumpkin purée, and a lighter cream cheese filling. Whether you’re meal prepping for the week, planning a weekend baking project, or just looking for a high-protein snack that feels special, this recipe is a keeper.
This post may contain affiliate links, please read our privacy policy for details.
Shop the Tools
*You can use this gallery to link affiliate products or replace it with LTK or Shop Style widgets.
why you’ll love this recipe:
- All the fajita flavors in a cozy, one-dish format
- Hidden protein boost from cottage cheese (you’d never guess it’s there!)
- One-dish convenience – everything bakes together with minimal cleanup
- Family-friendly and kid-approved flavors
- Perfect for meal prep – tastes even better the next day
Recipe Tips
Reduce the pumpkin purée before adding—it removes excess moisture and makes the dough more stable.
Don’t skip the second rise. It’s what gives these donuts their signature fluffy, bakery-style texture.
Filling hack: If you don’t have a piping bag, use a zip-top bag with the corner snipped off.
Ingredient Swaps:
- No bread flour ? All-purpose works just fine, just expect a slightly less chewy bite.
- No monkfruit sweetener ? Use coconut sugar, cane sugar, or another 1:1 granulated sweetener.
- No pumpkin pie spice ? Mix cinnamon, nutmeg, ginger, and cloves.
- Dairy-free option ? Swap butter for vegan butter and cream cheese for a dairy-free version.
- No protein powder ? Leave it out, and add 2 extra tablespoons of flour.
Meal Prep Tip: Want to save time? Make the dough the night before and let it do its first rise in the fridge overnight. The next day, just shape, rise, and bake. It’s the easiest way to wake up to fresh, cozy donuts without spending your whole morning in the kitchen.
Storage: These donuts stay fresh at room temperature for about two days in an airtight container. For longer storage, keep them in the fridge for up to four days, or freeze individually for up to two months. To enjoy later, just warm them in the oven at 325°F for a few minutes to bring back that soft, fluffy texture.
Kid-Friendly Option: Skip the filling for a simple pumpkin donut. Serve alongside cream cheese or Greek yogurt for dipping—kids love customizing their own!
Troubleshooting:
- Dough didn’t rise? Check that your yeast was fresh and your milk wasn’t too hot (anything above 115°F can kill yeast).
- Donuts came out dense? The dough may have been under-kneaded or didn’t rise long enough — give it more time in a warm spot.
- Filling leaked out? Be sure the donuts are fully cooled before filling, and pipe gently until just plump, not overstuffed.
- Too sticky to handle? Lightly flour your hands and work surface, but avoid adding too much extra flour to the dough.
Frequently Asked Questions
Are these Pumpkin Cheesecake Protein Donuts healthy?
Totally. They’re baked instead of fried, sweetened with monkfruit so they’re lower in sugar, and the protein powder gives them an extra boost. They taste like a cozy fall treat but won’t leave you feeling weighed down.
Can I make Pumpkin Cheesecake Protein Donuts without protein powder?
Yes! If you don’t have protein powder on hand, just swap in 2 extra tablespoons of flour. The donuts will still come out soft, fluffy, and perfectly spiced.
Can I make these donuts dairy-free?
Definitely. Use a dairy-free butter and swap in a plant-based cream cheese. I’ve tested it and the donuts still bake up beautifully with that creamy pumpkin filling.
How long do Pumpkin Cheesecake Protein Donuts last?
If you’re making them ahead, here’s what works best: keep them at room temp for 2 days, store them in the fridge for up to 4 days, or freeze them individually wrapped for up to 2 months. Just warm them up in the oven for a few minutes to make them taste freshly baked again.
Try These Recipes Next:
Pumpkin Cheesecake Protein Donuts
Ingredients
- 2 ¾ cups bread flour or all-purpose flour
- 2 tbsp vanilla protein powder
- 2 ¼ tsp instant yeast
- ¼ cup monkfruit sweetener
- ½ tsp salt
- ½ tsp pumpkin pie spice
- ½ cup pumpkin purée reduced on stove, 5 minutes
- ½ cup warm milk ~110°F
- 2 large eggs
- 3 tbsp butter softened
Filling:
- 6 oz cream cheese or Greek yogurt cream cheese
- 2 tbsp maple syrup
- 2 tbsp pumpkin purée reduced on the stove
- ½ tsp cinnamon
Instructions
- Warm the milk to about 110°F. Stir in yeast and 1 tbsp of the sweetener. Let sit 5–7 minutes until foamy.
- In a stand mixer, combine flour, protein powder, remaining sweetener, salt, pumpkin purée, eggs, butter, and yeast mixture. Knead 6–8 minutes until smooth and tacky (slightly sticky but pulls away cleanly).
- Transfer to a greased bowl, cover with a towel, and let rise in a warm spot for 1–1.5 hours until doubled in size.
- Punch down the dough and roll it to ½-inch thick. Cut 3-inch rounds or weigh out 75g pieces, rolling into balls and flattening slightly. Place 2 inches apart on a baking sheet.
- Cover and let rise 30–45 minutes until puffy.
- Preheat oven to 350°F. Bake for 12–14 minutes until golden and hollow-sounding when tapped. Cool fully on a wire rack.
- Beat cream cheese, maple syrup, pumpkin, and cinnamon until smooth. Transfer to a piping bag.
- Insert piping tip into the side of each donut and gently fill until plump.
- OPTIONAL BUT RECOMMENDED: Roll warm donuts in cinnamon sugar for extra flavor.
Awsome! I made those for my family and it turned out perfect and fluffly.
these were great! everyone in my family absolutely loved them, will have to be a staple for the fall!