Pumpkin Donut Bites

Pumpkin Protein Donut Holes with Cinnamon Sugar

I’ve been on a homemade donut kick lately (hello Peanut Butter Chocolate Healthy Donuts and Maple Gluten-Free Donuts). However, with fall finally upon us, I knew I really wanted to create a pumpkin version. After many tests, these Pumpkin Protein Donut Holes have quickly become a favorite in our house! Made with cottage cheese for a bit more protein (it also gives them the BEST taste and texture), they bake up soft, fluffy, and perfectly spiced. Then I roll them in a sweet cinnamon sugar coating for a cozy, donut-shop feel, only with better-for-you ingredients that truly make for my favorite fall snack or treat!

Why You’ll Love This Recipe

• Quick & easy – Just blend, bake, and roll in cinnamon sugar. The batter comes together in minutes, and they’re ready in about 25 minutes total!
• Higher-protein – Thanks to cottage cheese, each donut hole has 3-5 grams of protein to help keep you full and energized.
• Better-for-you ingredients – Made with simple, wholesome items like pumpkin puree, maple syrup, and olive oil (or butter/coconut oil), these provide a lighter option than fried donuts without sacrificing texture or flavor. 
• Dreamy fall flavors – Warm pumpkin spice and cinnamon sugar make these the coziest treat for autumn mornings and snacks, especially when paired with warm coffee. 
• Kid/family-friendly – My kids love making these with me. They’re such a great breakfast or fun after-school snack!

RELATED: Protein Donuts

Ingredients

You only need a handful of simple ingredients for these pumpkin spice donut holes, most of which you probably have on hand! 

For the Protein Donut Holes

• All-purpose flour – Use the spoon and level technique for the perfect light, cakey texture. Substitute a 1:1 all-purpose gluten-free flour to keep the donuts gluten-free.
• Pumpkin spice – Use a store-bought blend or make your own (see notes below for a quick homemade version).
• Baking powder – Helps the donut holes rise and stay soft. Make sure it’s fresh for the best results! 
• Pumpkin puree – Adds moisture, flavor, and that classic fall taste. Look for pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. 
• Cottage cheese – I like using full-fat cottage cheese, but any will work. The higher the fat content, the more flavorful and moist your doughnuts will be. 
• Maple syrup – Naturally sweetens the donut holes while keeping them moist and adding a subtle maple taste. 
• Egg – Binds everything together. I haven’t tested this recipe with egg substitutes, and I can’t guarantee your results if you do! 
• Vanilla – Adds depth and enhances the other ingredients.
• Olive oil – For moisture and flavor, so our donut holes are never crumbly. Melted butter or coconut oil will also work. 

For the Cinnamon Sugar Topping

• Butter – Melted for dipping so the cinnamon sugar sticks. It also adds extra richness!
• Cinnamon & sugar – Rolled on after baking, this makes them extra-pretty, warm, and sweet. 

You’ll Also Love: Baked Glazed Doughnuts

How to Make Your Own Pumpkin Spice Blend

If you don’t have a jar of pumpkin spice on hand, no worries! You can easily make a quick homemade version with spices you probably already have in your pantry. For this recipe, you’ll just need 2 teaspoons of pumpkin spice total. Here’s how to create the exact amount, although I recommend making more to use in Pumpkin Spice Creamer, Pumpkin Pie Overnight Oats, and Gluten-Free Pumpkin Bars, too:

How to Make Pumpkin Protein Donut Holes

These protein donut bites are SO easy to make! You’ll need a mini muffin pan, a blender, a large mixing bowl, a cookie scoop, and a small bowl or plate. Here’s how to make high-protein donut holes: 

1. Create the batter – Whisk the dry ingredients in a large bowl. Blend the pumpkin puree, cottage cheese, maple syrup, egg, and vanilla until smooth, then stir in the oil. Pour the wet mixture into the dry, and mix just until combined.
2. Bake – Use a small cookie scoop to portion the batter into a greased mini muffin tray (about 1 to 1 ½-inch rounds). Bake until a toothpick inserted in the center comes out clean.
3. Cool – Let the donut holes cool in the pan slightly. Then, transfer them to a wire rack for another 5-10 minutes.
4. Coat – Mix the cinnamon and sugar in a bowl. Dip each donut hole in melted butter, followed by the cinnamon sugar mixture, making sure to coat them evenly. Enjoy warm! 

Tips

• Don’t Overmix the Batter – Stir just until the dry and wet ingredients are combined. Overmixing can make the donut holes dense instead of soft and fluffy.
• Use Full-Fat Cottage Cheese – It gives the best creamy texture and adds extra protein. Low-fat versions can make the batter too watery.
• Scoop Evenly – Using a small cookie scoop helps keep the donut holes the same size so they bake evenly. If you overfill the muffin pan, they’ll just look like mini muffins! Don’t stress, if this happens, though. They’ll still be tasty. 
• Don’t Rush the Cooling Time – Let the donuts cool for at least 5-10 minutes before coating to avoid them falling apart or becoming soggy.
• Handle with Care! These donuts are very light, so hold them gently as you roll them in the sugar.
• Coat While Warm – Roll the donut holes in butter and cinnamon sugar while they’re still slightly warm so the topping sticks. If they’re cool, it will slide right off! 

Variations 

Gluten-Free – Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Then, just be sure to double-check that all other ingredients are certified gluten-free.

Dairy-Free – Use dairy-free cottage cheese, and replace the butter in the coating with melted coconut oil or vegan butter.

Powdered Sugar Coating – Instead of cinnamon sugar, roll the donut holes in powdered sugar for a sweeter taste. 

Chocolate-Dipped – Dip the cooled donut holes halfway in melted dark or milk chocolate, then let them set on parchment paper for a decadent option.

More Protein – Add a scoop of vanilla or unflavored protein powder to the dry ingredients for even more protein (you may need 1-2 extra tablespoons of milk or water if the batter gets too thick).

Fall Spices – Boost the fall flavors by adding a pinch of extra cinnamon, nutmeg, or ginger to the batter.

Toppings – Sprinkle chopped nuts, shredded coconut flakes, chocolate shavings, or sprinkles over the donuts for a pretty appearance. Or, make Halloween-themed treats by adding candy eyes, spiders, and other fun edible decorations. I like to look for these in the baking aisle of my grocery store! 

How to Store

For the best results, let the donut holes cool completely before storing. Then, transfer them to an airtight container, and keep them in the fridge for 2-3 days. They taste great chilled, but I also like to warm them in the microwave for a few seconds to bring back that fresh-baked flavor. 

To freeze, skip the cinnamon sugar coating, and place the cooled protein donut holes in a freezer-safe container or bag for up to 2-3 months. When you’re ready to enjoy, thaw in the fridge overnight, then roll in melted butter and cinnamon sugar before serving for the best texture and taste.

Healthy Pumpkin Recipes You’ll Love

• Creamy Pumpkin Pasta Recipe
• Pumpkin Smoothie Recipe
• Pumpkin Oatmeal Cookies
• Mini Pumpkin Pies
• Pumpkin Ice Cream 
• Pumpkin Crunch Squares

Discover even more options with these 45+ healthy pumpkin recipes! 

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• Cottage Cheese Pancakes
• Cottage Cheese Waffles
• Cottage Cheese Brownies
• Cottage Cheese Muffins
• Cottage Cheese Cinnamon Rolls
• Cottage Cheese Egg Bites

Find 35+ cottage cheese recipes for breakfasts, lunches, and dinners secretly full of protein!