In a food processor, combine 1 cup of pitted Medjool dates, 1 cup of almond flour, ½ cup of protein powder, and 1 tablespoon of pumpkin spice. Pulse until finely blended. Add ½ cup of pumpkin puree, ¼ cup of cashew or almond butter, 1 teaspoon of vanilla extract, and 2–3 tablespoons of dairy-free milk. Process until a thick dough forms.

Evaluate the dough's consistency; if too dry, add more dairy-free milk or pumpkin puree. If too wet, sprinkle in oat flour. It should be moldable yet slightly sticky.

Scoop portions with your hands or a donut mold, pressing each into shape. Aim for about 12 donuts of consistent thickness.

Arrange the donuts on a parchment-lined plate and chill in the refrigerator for at least 30 minutes.

Once chilled, enjoy your Vegan Pumpkin Protein Donuts! Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.