Protein Donuts: Pumpkin Chocolate Chip Recipe

By Jon Klipstein, U.S. Army Combat Veteran & Founder of Die Tryin Co., and David Ortiz, Recipe Tester & U.S. Army Combat Veteran

PROTEIN DONUTS THAT AREN'T A SAD COMPROMISE

Donuts and "macro-friendly" don't usually belong in the same sentence. These flip that. Baked, not fried, packed with real protein, and topped with a cream cheese protein frosting — pumpkin chocolate chip protein donuts that taste like fall and actually fit your goals.

Our athlete Jenna put these together, and they come out soft, cakey, and loaded with chocolate. Here's the full recipe.

WHY THESE PROTEIN DONUTS WORK

A bakery donut is deep-fried sugar with basically zero protein. These are baked, use canned pumpkin and applesauce instead of oil for moisture, and build real protein into both the donut and the frosting with Post Iso whey isolate. Same craving handled, far better macros. For where treats like this fit into your day, see our complete guide to protein.

Macros per donut: ~13g protein, 12g carbs, 4g fat. Eat two and you're in the same ballpark as most protein bars on the shelf — except these actually taste like dessert.

INGREDIENTS

For the donuts:

• 1 scoop vanilla Post Iso (any quality vanilla whey works)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1/2 cup (120g) canned pumpkin
• 1 egg + 1 egg white
• 1 tbsp unsweetened applesauce
• 1 tsp vanilla extract
• 30g (about 2 servings) dark chocolate chips

For the cream cheese protein frosting:

• 2 oz fat-free cream cheese, softened to room temperature
• 1 scoop vanilla Post Iso
• ~1/4 cup fat-free evaporated milk (add gradually)
• Sprinkles, optional

You'll also need a nonstick donut mold/pan.

HOW TO MAKE THEM

Step 1: Preheat your oven to 350°F.

Step 2: In a bowl, combine all the donut ingredients except the chocolate chips. Whisk until you reach a smooth, cake-batter consistency.

Step 3: Fold in the dark chocolate chips.

Step 4: Pour the batter into a nonstick donut mold and bake for 12–15 minutes, until set and springy.

Step 5 — Frosting: While the donuts bake, mix the softened cream cheese with a scoop of Post Iso, then add the evaporated milk a little at a time, whisking until you hit a smooth frosting consistency.

Step 6: Let the donuts cool about 10 minutes, dip each one in the frosting, and finish with sprinkles. Done.

TIPS

• Use mini chocolate chips. They spread more evenly through the batter than the big ones, so you get chocolate in every bite.
• Grab a silicone donut mold. No greasing needed, fully nonstick, and the donuts pop right out clean.
• Don't overbake. Whey sets fast — pull them at 12 minutes and check, so they stay soft and cakey.
• Soften the cream cheese first. Room temperature is the difference between smooth frosting and lumps.
• Add the milk slowly. Too much at once and the frosting gets runny — you can't easily take it back out.
• No donut pan? Bake the batter as muffins instead — same recipe, just adjust the time up a few minutes.

FREQUENTLY ASKED QUESTIONS

Are protein donuts actually good for you?

They're a smarter version of a donut — baked instead of fried, higher in protein, and lower in sugar and fat than a bakery version. Still a treat, just one that fits your macros instead of blowing them.

What are the macros in these protein donuts?

About 13g protein, 12g carbs, and 4g fat per donut. Two of them stack up nutritionally to most protein bars — with a lot more satisfaction than a wrapper.

What protein powder works best for baking donuts?

A clean whey isolate like Post Iso. Vanilla plays well with the pumpkin spice, and isolate bakes smoother than gritty cheap blends.

Can I make these without a donut pan?

Yes — pour the batter into a muffin tin and bake them as protein muffins. Add a few minutes to the bake time since they're deeper.

How do I make the cream cheese protein frosting thicker or thinner?

It's all in the evaporated milk. Add less for a thick, pipeable frosting; add more, a splash at a time, for a thinner dip. Start thick — you can always loosen it.

How should I store protein donuts?

Keep them in an airtight container in the fridge for up to 4–5 days (especially with the cream cheese frosting), or freeze the un-frosted donuts and frost when you're ready to eat.

READY TO GEAR UP?

These donuts run on the protein you build them with. Post Iso is our ultra-filtered whey isolate — clean macros, no bloat, and it bakes and shakes great. Got a sweet tooth? Try our protein brownies next, dig into the protein guide, or take the quiz to build your stack.

ALWAYS FORWARD.