Buffy's Bulletin

The possibilities of whipping up tasty treats with Buff Whey – our 100% whey protein isolate powder – are never ending! That's exactly why one of our buff-est friends, JamaRR Royster, aka @pancakegawd on Instagram, stays in the kitchen working on amazing goodies for you all to try. 

Just in time for Halloween, we decided to bring you a tasty – and protein-packed – recipe for Dark Chocolate Pumpkin Donuts. They use our super delicious tasting Chocolate Brownie Buff Whey, and are super macro-friendly. Enjoy whipping these up, and eating them, of course!

Dark Chocolate Pumpkin Donuts by JamaRR Royster

ESTIMATED SERVING & NUTRITION INFO:

Makes up to 12 donuts
Macros per donut: 142 Cals
8g Protein| 1.2g Fat | 23g Carbs 


DONUT INGREDIENTS:

100g of all-purpose flour
2 scoops of Fudge Brownie Buff Whey
20g of granular sugar or substitute
20g of Hershey’s dark chocolate cocoa powder
1 tsp of baking powder
1 tsp of pumpkin pie spice
½ tsp sea salt
2 eggs
160g of canned pumpkin or pumpkin puree
1 tsp of vanilla extract


ICING INGREDIENTS:

50g of powdered sugar or substitute (Swerve)
5g of Hershey’s dark chocolate cocoa powder
1-2 dashes of cinnamon or pumpkin pie spice
2 tbsp milk of choice


DIRECTIONS:

Preheat the oven to 350 degrees.

In a large bowl, mix up all the dry ingredients to avoid clumping.

In a separate bowl, whisk together all of your liquid ingredients. It's okay if it's not a completely smooth mixture. The butter will not completely mix into the rest of the liquids, and that is to be expected.Add the liquid mixture into the large bowl with the dry ingredients, and use a silicone spatula to mix it all up until you have a smooth batter. Spray a donut pan with nonstick butter spray and fill your molds about halfway. The batter is pretty thick, so a helpful tip is to spoon the mixture into the mold and then dip your fingers in cold water to use your fingers to evenly spread the batter around. The batter will be sticky if your fingers aren't wet! Add to the oven and bake for 10 minutes. While those are in the oven, make the icing by whisking together all of the icing ingredients. You'll want to add one tablespoon of milk at a time while mixing. If you add it all in at once, it won't mix as well.Remove the donuts from the oven and let them cool for 10-15 minutes.Dip donuts into icing and enjoy immediately (icing will still be runny) or set in the fridge for 10-20 mins and enjoy later. 

Snag the protein we used in this recipe below!

Buff Whey

$48.00

Meet your daily protein targets easily with Buff Whey – our 100% Whey Isolate Protein Powder. One single scoop delivers 24 grams of fast-digesting protein. Optimal protein intake supports muscle recovery from intense workouts, builds strength, and promotes long-lasting muscle gain.

In this formula, we've ditched concentrates, casein, or blends (found in lower quality protein powders), and added protease enzymes to further aid in digestion.

Our delicious flavors taste fantastic mixed with water before or after a workout, baked into a tasty protein-packed treat, or blended into a smoothie or milkshake.

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