If you love pumpkin spice donuts, then It's time to try these delicious pancake mix donuts with real pumpkin and brown sugar topping! Thanks to my new favorite protein pancake mix, this is a gluten-free donut recipe!
I received free samples of Naked Nutrition products mentioned in this post. I was compensated for this blog post. My views on this product are my own.
Pancake Mix Donuts (Pumpkin Spice Donuts)
After some searching on Pinterest, I saw a unique use for pancake mix. Donuts?! Two of my favorites in one! Just in time for the fall season, I had to make it pumpkin-flavored of course. In this recipe, I used Naked Nutrition pancake mix and it did not disappoint! In just one serving (2 scoops) of the mix, it provides 22g of protein. One of the values of Naked Nutrition is its clean labeling. The brand also keeps the sugar content lower than most other leading brands with 5 grams total sugar and only 3g added sugar (within the recommendation for less than 10% daily value of added sugar).
For this pancake mix donuts recipe, I did a 1:1 ratio of milk and pumpkin puree. If you want to use another pancake mix brand do the same for the liquid content in the package directions. For example, if the recipe calls for 2 cups of liquid to be mixed with 2 cups of mix, use 1 cup of milk and 1 cup of pumpkin puree for the liquid portion.
To make these gluten-free donuts using the Naked Cake mix I used 2 cups of the mix to make 6 donuts. Four scoops of pancake mix call for ½ cup water to prepare pancakes, and to make the donuts 8 scoops came out to roughly 2 cups of mix.
If you're not a pumpkin fan, try applesauce and make some tasty apple spice donuts!
Want to cut down the sweetness? Omit the brown sugar topping which is completely optional. Personally, I enjoyed them without the topping just as much.
If you have food allergies or intolerances, this pancake mix and recipe are both soy and gluten-free.
Pump it up with more protein!
If the pandemic got you starting a new exercise or sport, or if you feel that you could benefit from better nutrition alongside your long-term fitness, adequate protein is a must! Starting to lift weights or train for your next 5k? Your body could require a minimum of 1.2g of protein per kilogram of body weight. For example, a 150-pound individual would want to aim for a minimum of 82 grams of protein daily. If you are doing more intense training at the gym or if you are like my husband training for his next ultra race, your protein needs could range from 1.5g to 2g protein per kilogram of body weight.
In addition to including more protein in your meals, something else to consider is the timing of protein. Of course, we want to aim for adequate amounts each meal (roughly 20 grams), but we also want to reach for a protein-rich snack or meal about 15 minutes after a workout.
Our body needs to replenish lost nutrients and build/repair our muscles during this timeframe. Some good examples of protein food sources are lean poultry or fish, legumes, eggs, and dairy. Another great option especially for the on-the-go people (yes you!) is protein powder. Add it to your favorite smoothies, milk in your cereal, and even creamy soups! Additionally, protein powders are even in baking (and yes, pancake mix form!), and what better way to amp up your favorite goodies?
Pumpkin Spice Donuts with Pancake Mix
If you love pumpkin spice donuts, then It's time to try these delicious pancake mix donuts with real pumpkin and brown sugar topping! Did I also mention they are gluten free donuts?!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups (about 200g) protein pancake mix; I used Naked Nutrition Naked Cake mix
1 teaspoon pumpkin pie spice
1 tablespoon raw sugar
½ cup whole milk (or your preferred milk source)
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
¼ cup semi sweet chocolate chips (optional)
Topping:
2 tablespoons brown sugar
½ teaspoon cinnamon (or pumpkin pie spice)
Instructions
Preheat oven to 350 degrees Farenheit. Set aside a greased donut mold pan.
In a large mixing bowl combine the dry ingredients. Set aside. In a medium mixing bowl combine all of the wet ingredients; stir well until thoroughly mixed. Fold in the chocolate chips.
Scoop the donut batter into donut molds (or use a Ziploc bag with a corner snipped off to squeeze out). Fill to the top of the mold.
Bake for 10-12 minutes or until cooked in the middle. Test it by inserting a knife or toothpick into the donut; if it comes out clean it should be done. While the donuts bake, combine the brown sugar and spice in a shallow bowl. Set aside.
Once the donuts are cooked in the middle, remove them from the oven and let them cool for a few minutes. Transfer to a cooling rack or additional cookie sheet. Once cooler to the touch, dip in the brown sugar topping to coat.
Notes
These donuts provide 15 grams of protein each! Want to cut down on sugar? Omit the brown sugar coating. To keep the donuts lasting longer than on the shelf for a couple days, refrigerate them in a storage container for up to a week.
