Cranberry Orange Protein Donuts — High-Protein Citrus Treat

These Cran-Orange Protein Donuts are a perfect treat for crisp fall days. They’re low carb-friendly, high in protein, and bursting with seasonal flavor. Fresh cranberries and bright orange zest bring lively texture and aroma to each bite. Follow this easy recipe to make a dozen donuts that balance wholesome ingredients with classic holiday taste.

The inspiration for this recipe comes from seasonal produce. Cranberries are abundant in stores as we approach Thanksgiving, and oranges add a bright, citrusy lift that complements their tartness. Together the two create a classic autumn pairing that’s both fresh and comforting.

I baked these in nonstick donut pans sold as a two-pack so you can make a full dozen at once. A pair of pans saves time and makes it easy to share these seasonal treats with family or guests.

Cran-Orange Protein Donuts
Yields: 12 donuts

Ingredients

1/2 cup applesauce
1/2 cup honey
1/2 cup raw sugar or sugar alternative
1 scoop vanilla protein powder
2 whole eggs
1 tablespoon orange zest
1 drop orange essential oil (optional)
1 2/3 cups flour (Kodiak cake mix, whole wheat, almond, or blend of choice)
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped fresh cranberries

For the glaze:

1 cup powdered sugar
1/2 tablespoon orange zest
3 tablespoons milk

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the applesauce, honey, raw sugar or substitute, vanilla protein powder, and eggs. Whisk until smooth and evenly combined.

Add the orange zest, flour, baking powder, salt, and milk. Stir just until the batter comes together; avoid overmixing.

Gently fold in the chopped fresh cranberries so they’re evenly distributed through the batter.

Transfer the batter to a large zip-top bag, seal, and cut one corner to pipe. Pipe the batter into prepared donut pans, filling each cavity about three-quarters full.

Bake for 10–12 minutes, or until the tops are golden and a toothpick inserted into the donut centers comes out clean.

Let the donuts rest in the pan for about 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely.

While the donuts cool, make the glaze: whisk together the powdered sugar, orange zest, and milk until smooth. Add a drop of orange food coloring if you prefer a more vivid glaze.

Dip each cooled donut into the glaze, allow excess to drip off, then return them to the rack so the glaze can set. Serve and enjoy.

These donuts are great fresh but also store well in an airtight container for a day or two. Reheat briefly if you prefer them warm. The recipe is flexible—swap flours or adjust the sweetness to suit your dietary needs without losing the bright cranberry-orange flavor that makes these a seasonal favorite.