It’s that time again, once again for the Secret Recipe Club reveal. After a crazy weekend with too many commitments, it was nice to have something so nice to look forward to baking. Truth is, I made these the day I first got my assignment for this month, but then decided that yesterday, it would be wonderful to make them again, because well…. they are just that good. And this time I made them into actual donuts. Which I didn’t think would make them better, but they were.
My blog assignment for November was Sweet as Sugar Cookies. I loved her blog, it is filled with sweet treats and yummy desserts (along with some other delicious savory dishes.) A few favorites were Salted Honey Lavender Shortbread, Pumpkin Chai Bubble Bread, Butterscotch Yams and Spicy Peanut Butter Meatballs.
In the end, the Pumpkin Chai Donuts won out because of my passion for all three. Pumpkin, Oh yeah, Chai? Yep! Donuts… I love donuts!
I originally made them exactly the way she made them, into little mini muffin gems – they were amazing, so tender and moist and delicious. This time, I did a little of both, a few mini muffins gems and a few donuts. You can do it whichever way you wish.
The only change I really made to the whole recipe, was the cooking time and temperature. I really wanted a moist donut with the wonderful pumpkin and chai flavor to be the focus. I achieved that.
- 3 cups all-purpose flour
- 2½ teaspoons of baking powder
- ¼ teaspoon of baking soda
- 1 teaspoon of salt
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground allspice
- ⅓ cup of milk
- 1¼ cup of pure pumpkin puree
- 10 Tablespoons of unsalted butter, room temp
- ¾ cup of light brown sugar
- 2 large eggs (I used 3 medium)
- 6 teaspoons of chai spice (see recipe below)
- ¾ cup of sugar
- melted butter for dipping the donuts
- 4 teaspoons of ground cinnamon
- 4 teaspoons of ground ginger
- 2 teaspoons of cardamom
- 2 teaspoons of cloves (or allspice)
- ½ teaspoon of white pepper
- Combine all the spices and mix well. The results will be more than you need, but you can use it for all sorts of things. Store in a spice jar or mason jar (I tripled it and put it in a small mason jar)
- Preheat your oven to 350 degrees.
- Grease your donut pans, or if you are making mini donut muffins, grease your mini muffin pans.
- In a large bowl, whisk together the first six dry ingredients.
- In another bowl, combine the milk and the pumpkin puree.
- In another bowl, beat the butter with the brown sugar until light and fluffy. Add the eggs, individually scraping down the sides of the bowl as needed.
- Add the dry flour ingredients a little at a time, alternating between the pumpkin mixture until well combined. Batter will be thick.
- I used a mini ice cream scoop to fill the mini muffin tins.
- For the full size donuts, I put the batter into a baggie and cut off the tip to use as a piping bag. I piped the batter into the donut pan.
- Bake for 13-16 minutes, or until a toothpick inserted comes out clean.
- Melt about a half cup of butter or so.
- In a bowl, whisk together the sugar with the chai spice you made.
- Allow the donuts or muffins to cool for about 10-15 minutes.
- Remove them from the pan, and dip them into the melted butter, and the toss in the sugar-spice mixture, until coated.
- You can start eating them immediately, but best to give them about 10 minutes to cool down a little more.