I have been told that this recipe is The Best for Protein Pumpkin Crumb out there.  Where “There” is I couldn’t tell you.  But, to be honest with you, there are few Pumpkin Crumb Doughnuts that I will turn down.  They make a great “On The Go” Snack.  No time for breakfast?  Take a doughnut to GO!  Need to satisfy a sweet tooth?  This a a great choice.  I believe everyone should be able to have something sweet that won’t knock you off your game or in many cases your goal.

This recipe is a combination of many that I have come across over the years and tweaked to include the change in sweeteners and the addition of Protein.

We will be talking about baking with Protein Powders in future posts but suffice it to say most doughnuts made with protein powders are normally not as moist as they should be and tend to have a cardboard or whey, soy or pea protein taste.  For that reason it’s important to learn how your chosen protein will react when combined to make a baked product.

This pumpkin doughnut is high protein and sugar free.

Sugar Free Alternatives

This recipe has alternatives for the sugar that would normally be added to a doughnut of this type. Today, we will be incorporating a granular white and brown sugar alternative that measures 1:1 with regular sugar in order to keep your ingredient volume intact.

Making Doughnuts With Other Flours

You could also make this doughnut low in carbs or gluten free by using other substitutions. Make this recipe gluten free by using gluten free flour instead of regular flour. Or, low carb with the use of Carbalose flour. Lastly, many may want to a ‘keto friendly’doughnut by using a keto friendly flour. Caution:  Depending on the type of flour you choose you will need to increase or decrease the oil and moisture as well as add xanthan gum to provide elasticity and stickiness in our doughs and batters.  It will take a little experimentation.


The Recipe for the Sugar Free High Protein Pumpkin Crumb Doughnut


2 cup /248g all purpose flour
*(Optional) 1/2 Cup protein isolate concentrate (I use Genepro https://body-fit-nutrition.com/supplements/ )
2 tsp baking powder
1 tsp salt
tsp baking powder
1/2 cup/100g cup sugar substitute (I use Stevia or Sukrin1 
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp cloves
2 Xl egg, room temperature
3 Tbl melted butter, unsalted or 1/4 cup canola 
1/2 cup sour cream (full fat) *can use greek yogurt
8oz Pumpkin puree
1 tsp vanilla


2 cups all purpose flour
2 cups sugar free brown (I use Sukrin Gold http://Sukrin_gold)
2 tsp cinnamon 
Melt 4 tbsp butter (if not enough you can add more)

Chocolate drizzle

Up to 1 cup of sugar free white chocolate coatings https://www.amazon.com/Confectionery-House-Wilbur-Sugar-Coatings
1-2 tsp canola oil to thin
**See alternate drizzle in Notes

  • Spray the wells and tops of a 6-cavity doughnut pan, set aside;
  • Preheat the oven to 320F, rack in the middle. (Be sure to check your oven temp with a oven thermometer and if necessary adjust the temp up or down.)
Make The Topping
  • in a bowl add the butter, flour, light brown sugar and cinnamon. Mix with a fork or gloved hands until well coated and crumb pieces start to form. You should be able to pinch some with your fingers and have it form a crumb.  If your crumbs do not stick together as you would like add a tbsp more of melted butter. Set aside;
  • NOTE –  this makes quite a bit of streusel as we like a lot on our doughnuts. (Freeze access for future use)
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar substitute and melted butter. Add in the egg, one at a time, scraping down the sides until well-blended (2-3 minutes). Add in the vanilla and sour cream then turn and blend.
  • In a separate bowl sift together the flour, protein, baking powder salt and cinnamon. Shut the mixer off and add in the flour mixture, half at a time. Mix on low just until combined. Do not over mix;
  • Remove from the mixer and scrape the sides and bottom to incorporate. The batter should not be too thick. Consistency should be just a little thicker than cake batter. To thin batter, add water 1 tbsp at a time;
  • Pour the mixture into a large piping bag, twist it up and cut off the tip. Pipe the doughnut mixture into the wells. Fill them 3/4 full. Evenly divide the streusel topping and place on each doughnut. (About 1 tbsp) You want to mound the streusel topping then spread it out. Press down so the coating sticks to the dough. 
You Are Ready To Bake 
  • Bake for 10-15 minutes or until golden brown and test with a toothpick or skewer comes out clean. Remove the pan from the oven and allow the donuts to rest in the pan for a few minutes or until slightly cooled. Carefully take a small flat rubber spatula and run around each doughnut the carefully remove on to a cooling rack, baking tray or plate to cool completely.
Decorate (Optional)
  •  Once cooled, put the chocolate in a microwave safe bowl or squeeze bottle and melt in the microwave in short blasts to avoid overheating. 10 sec blast and stir after each until completely melted. Decorate to your hearts content.

* When Baking With Protein
I would not recommend using protein powders that are used in protein shakes. You can use a Collagen Protein http://www.vitalproteins.com  or Whey protein isolate concentrate. The product I useis a Medical Grade Hydrolyzed Whey Isolate 30g of protein per tbsp.

**Alternative Drizzle
If you do not have chocolate you can make a glaze.

  • Whisk together 1 cup sugar free powdered sugar (I use Sukrin powdered  https://www2.netrition.com/sukrin_icing.html.  Swerve would also be a good choice or make your own. 
  • 1 1/2 Tbsp milk and drizzle on top of the donuts.
  • 1 tsp butter

This recipe makes between 22-24 pieces


Always interested in your feedback.  If you make these please post your pics, questions and comments. 


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