Salted Caramel Pumpkin Donuts

September 15, 2018

Macros (per donut): 8g Protein, 1g Fat, 6g Carbs, 71 calories


80g Quick Oats (ground in a blender)

1 tsp. Baking Powder

1/2 tsp. Baking Soda

2 scoops Magnum Quattro (Salted Freakin' Caramel)

1 tsp. Cinnamon

1/4 tsp. Salt

280g Canned Pure Pumpkin Puree

2 Egg Whites (126g)

2 Whole Eggs

1 tsp. Vanilla Extract

1/4 Cup Unsweetened Almond/Cashew Milk

*Optional add ins: mini chocolate chips, walnuts, shredded coconut, blueberries



Pre-heat oven to 385 degrees. Combine dry ingredients. Mix wet ingredients and combine with dry. Pour into a greased (with coconut oil spray) donut mold/pan. Bake for 10-12 minutes, or until a toothpick poked in comes out dry!

Optional: Make a protein frosting! Mix 2 tbsp. low fat cream cheese OR Greek yogurt with more Quattro, PB, or whatever your heart desires

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