Pumpkin Cheesecake Protein Donuts
Fluffy Pumpkin Cheesecake Protein Donuts with a creamy filling. Baked, high-protein, meal-prep friendly, and the perfect cozy fall dessert.
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SERVINGS: 12
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
Enable step-by-step mode- 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.