Celebrating the fall season? Make sure you do it right! Try our protein donut recipe including I-PLX & 5 muscle-building isolates + probiotics.

Try it out and tell us what you think!

Protein Pumpkin Donuts

½ cup whole wheat pastry flour

1 scoop I-PLX vanilla protein powder

¼ Truvia baking blend (stevia + sugar mixture) *

1 tsp. baking powder

½ tsp. cinnamon

Pinch of salt

¼ cup + 1tbsp. milk (I used unsweetened almond)

½ cup canned pumpkin puree

1 whole egg

1 tbsp. coconut oil, melted

½ tsp. vanilla extract

Chocolate Glaze

½ cup dark chocolate chips (or milk chocolate chips for sweeter)


*If you don’t have or can’t find the Truvia baking blend at the store, you can substitute for 1/3 cup granulated sugar (more or less depending on preferred sweetness.)


  1. Preheat oven to 350F.
  2. Add flour, protein powder, Truvia/sweetener, baking powder, cinnamon and salt to a large bowl. Mix. In a separate bowl, whisk together milk, pumpkin puree, egg, melted coconut oil and vanilla extract.
  3. Gently stir together wet and dry ingredients until a smooth, thick batter forms. Spoon batter into a plastic piping bag (or gallon Ziplock bag).
  4. Spray a 6-spot donut pan with non-stick spray. Cut tip off of piping bag and pipe batter into the donut pan.
  5. Bake for 10 minutes or until a knife comes out clean.
  6. Microwave chocolate chips and coconut oil for about 45-60 seconds. Mix. Microwave again if needed to melt completely and make a smooth glaze.
  7. Let donuts completely cool. Once cooled, place in the freezer for about 5 minutes to make them slightly cold before glazing. This will allow the glaze to stick and harden quicker.
  8. Dip each donut in the glaze. Let harden and enjoy!


Nutrition per donut including chocolate glaze (1 out of 6): 165 calories, 8 protein, 20 carbs, 8 fat, 3 fiber, 7 sugar