This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!
Deliciously fluffy, baked Pumpkin Collagen Donuts made better-for-you with simple ingredients and the added benefits of collagen protein! These pumpkin donuts are topped with melted chocolate for a little oomph and a whole lot of flavor.
Pumpkin Collagen Donuts
These delightfully festive donuts are everything you want in a pumpkin donut. They’re tender, fluffy, and moist. They’re easy and quick to make. And they’re topped with the easiest “icing”: melted chocolate! I tweaked my recipe for pumpkin muffins and added Ancient Nutrition Collagen Peptides to this better-for-you version.
What You’ll Need + Substitutions
For the donuts…
- Whole wheat pastry flour makes for the fluffiest muffins and baked donuts. You can also use regular all-purpose flour. If you’re looking for a whole wheat option, I recommend doing a mix of 50% whole wheat + 50% all-purpose.
- Ancient Nutrition Collagen Peptides Vanilla is a multitasking superfood that benefits our skin, joints, and gut. The vanilla flavor pairs perfectly with the cozy spices and pumpkin in these donuts.
- Baking powder + baking soda leaven the donuts.
- Salt + cinnamon + ginger + nutmeg + cloves add that cozy pumpkin spice flavor we all know and love. You can also use a pumpkin pie spice mix in place of the spices (but you’ll still want to add salt).
- Coconut sugar is a low GI sugar that can be easily used in place of traditional cane sugar, and I love it in this recipe. If you’d prefer, you can also use a white granulated sugar, raw sugar, or a brown sugar (not packed) in place of the coconut sugar.
- Egg binds the ingredients together. I haven’t tested this recipe with any egg replacements.
- Vanilla extract adds flavor.
- Olive oil lends to the moistness of these donuts. Feel free to use your favorite baking oil. If you choose to use liquid coconut oil, make sure the rest of the ingredients (milk, egg, etc) are room temperature; that way, the coconut oil doesn’t solidify mid-mixing.
- Plant-based milk also keeps things moist. You can use your favorite milk – oat, almond, cow’s, etc.
- Pumpkin purée adds pumpkin flavor to the donuts. Be sure you don’t use pumpkin pie filling – the cans are often next to each other at the store.
For the chocolate topping…
- Chocolate chips are easy to melt and use for the topping. You can use your favorite semi-sweet or dark chocolate chips OR chop up a bar of chocolate to melt.
- Coconut oil thins out the melted chocolate, making it perfect for dipping the donuts. You can use refined or unrefined (refined will have no coconut flavor).
What Are Collagen Peptides?
The Ancient Nutrition Collagen Peptides add so many benefits to these donuts! The peptides help support resilient skin, flexible joints, a healthy gut, and strong nails and hair.
I love baking with collagen, because it works seamlessly in so many recipes. You can’t detect it in any way in these donuts, and you’ll love the ease of consuming your collagen peptides via chocolate dipped pumpkin donuts 😉
More Protein Recipes
- 3/4 cup (84g) whole wheat pastry flour (see Note 1)
- 1/4 cup (28g) Ancient Nutrition Collagen Peptides (I used vanilla)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 cup (43g) coconut sugar (see Note 2)
- 1 large egg, room temp
- 1 tsp vanilla extract
- 3 Tbsp olive oil (see Note 3)
- 2 Tbsp plant-based milk (or regular milk - I used oat milk)
- 1/2 cup (116g) pumpkin purée (not pumpkin pie filling!)
- 2/3 cup (124g) semi-sweet or dark chocolate chips (dairy-free if needed)
- 1 Tbsp coconut oil (see Note 4)
- Preheat your oven to 350°F and prepare a six-well donut pan with non-stick spray.
- In a medium bowl, whisk together the flour, collagen, baking powder, baking soda, salt, and spices until combined; set aside.
- In a large bowl, whisk together the coconut sugar and egg. Whisk in the vanilla, olive oil, milk, and pumpkin purée until everything is totally combined.
- Add the dry ingredients to the liquid ingredients and gently stir until just combined - do your best to not over mix the batter.
- Pipe the batter into your prepared donut pan, filling nearly to the top of each well. I like to add a gallon ziploc bag to a tall glass, add the batter to the bag, and then snip one of the bottom corners to pipe the batter.
- Bake at 350°F for 10-11 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 3-5 minutes before turning out onto a cooling rack - the donuts should pop out when you turn the pan over and shake in the air. Allow the donuts to cool completely before adding the chocolate topping.
- Once the donuts are completely cool, you'll melt the chocolate. In a small, microwave-safe bowl, add the chocolate chips and coconut oil. Heat in 30-second intervals, stirring each time, until the chocolate is totally melted. If the chocolate isn't runny enough to dip the donuts, add a bit more oil.
- Dip the top of each donut in the melted chocolate and quickly turn over. Be careful with this step as the donuts are very tender. If you wish, you can also spoon or drizzle the chocolate over the donuts.
- Store leftover donuts in an airtight container at room temperature (or in the refrigerator if you don't plan to eat them all within a day).
- Flour: whole wheat pastry flour makes these donuts extra fluffy and tender. You can also use all-purpose flour OR a mix of 1/2 AP + 1/2 whole wheat (or white whole wheat) flour.
- Sugar: coconut sugar is low GI and tastes less sweet than cane sugar. You can use white cane sugar, raw sugar, or brown sugar (not packed) in its place.
- Olive oil: feel free to use your favorite baking oil. Melted coconut oil works, but you will need to make sure the rest of your ingredients (egg, milk, etc) are room temperature.
- Coconut oil: you can use a refined coconut oil for no coconut taste.