Healthy Pumpkin Spice Maple Donuts (V, GF)

Healthy Vegan Maple Pumpkin Donuts

These healthy fall inspired donuts are low-cal, low-sugar and packed with plant-based protein!

Healthy Vegan Maple Pumpkin Donuts


Fall is here and I AM HERE for it! Fall is absolutely my favorite season of the year.

The weather is perfect. The food is perfect. The clothes are perfect. Okay, mine aren’t but my Pinterest boards are. that’s all that really matter anyway. You can practically smell the pumpkin spice wafting in the air. All the basic white girls are ecstatic…. me included.

These donuts come together in about 15 minutes which is perfect for when the fall hankerings hit. Maple AND Pumpkin Spice? Yeah, I’m sold. Plus- it’s low in sugar and high in protein. You really can’t get a donuts like this in the stores!

So what makes it high in protein? NUTS. This one isn’t for the nut intolerant. Sorry friends.

There is peanuts (butter), almonds (flour), and powdered peanut butter (flour)

These three come together to make a perfect high protein snack!

What makes this treat low-sugar? ZERO added sugar. I chose to add monk fruit sweetener instead of organic cane sugar BUT feel free to swap it out. Also, maple extract is your friend, my friends.

I REALLY hope you love this recipe as much as my family does! If you decide to make it, please do share your creation on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world and I’d love to show you mine!

Healthy Pumpkin Spice Maple Donuts (V, GF)

These healthy fall inspired donuts are low-cal, low-sugar and packed with plant-based protein!

Course Breakfast
Keyword High Protein, low-carb, maple donuts, vegan
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 14 servings
Author Kelly


  • 1 tbsp Flax Egg 1 tbsp ground flaxseed + 3 tbsp water
  • 1/4 cup Peanut Butter
  • 1/2 cup Pumpkin Puree
  • 1 tsp Vanilla
  • 1/2 cup Unsweetened Dairy-Free Milk
  • 1 cup Almond Flour
  • 1/4 cup Powdered Peanut Butter
  • 1 1/2 tsp Baking Powder
  • 1 tsp Monk Fruit Sweetener
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt

Peanut Butter Maple Glaze

  • 1/4 cup Peanut Butter
  • 1 tsp Coconut Oil
  • 1/8 tsp Maple Extract


  1. Preheat your oven to 350 degrees. Spray a mini donuts pan with cooking spray and set aside.

  2. In a high speed blender (or standing mixture) add all the wet ingredients and blend until combined. You may need to scrape the sides down once.

  3. Add all of the dry ingredients and blend again until just combined.

  4. In your greased pan, add a heaping tbsp of batter to each mold. You should get 12 to 14 donuts. 

  5. Bake at 350 for 12-14 minutes. Mine were perfect after 13.

  6. Let cool in the pan for 20 minutes before inverting onto a cooling rack. 

  7. To make the glaze: add the ingredients to a microwave safe bowl. Heat for 40 seconds until warm. Stir to fully combine the ingredients before dipping the cooled donuts into the glaze.

  8. Best kept in the fridge for up to 5-7 days.... if they last that long.


  1. Rachael
    September 20, 2018

    Is there anything you can substitute for the powdered pb? I’m allergic to legumes & peanuts.

    1. Kelly
      September 20, 2018

      protein powder or more flour!

  2. Jenni
    October 18, 2018

    Could I use an egg instead of the flax egg? Thanks!

    1. Kelly
      October 18, 2018

      Hi jenni! You can absolutely use an egg instead. I hope you like them!

  3. kevin
    October 21, 2018

    Hey Jenni, can i use coconut flour instead of almond flour?

    1. Kelly
      October 22, 2018

      Hi there, coconut and almond flour have different absorbent properties. You can try using oat flour instead of the almond!


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