Step 1

Preheat the oven to 350ºF and grease 10 wells of a non-stick donut pan. If yours only holds 6 like mine, you may need to work in batches.

Step 2

In a large bowl, whisk together the pumpkin, butter, sweetener, eggs, and vanilla extract until well combined.

Step 3

Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Add water 1 tablespoon at a time until you have a thick but easily scoopable consistency. It should be like a thick cake batter.

Step 4

Spoon the batter into the prepared pan, filling the donut wells about 3/4 full. Bake 15 to 20 minutes, or until the tops are just firm to the touch.

Step 5

Remove and let cool in the pan 15 minutes before transferring to a wire rack to cool completely.

Step 6

In a shallow bowl, whisk together the sweetener, pumpkin pie spice, and cinnamon. Brush the donuts with the melted butter on both sides, then dip into the sweetener mixture.

Step 7

You can also simply sprinkle the sweetener mixture overtop the donuts.