A moist, soft, fluffy donut with the wonderful flavors of pumpkin and chai spice. Pumpkin Chai Donuts are the most perfect Fall treat!
Course Muffin and Donut Recipes
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 12-16 donuts
For the batter:
2 ½teaspoonsof baking powder
¼teaspoonof baking soda
½teaspoonof ground nutmeg
¼teaspoonof ground allspice
1 ¼cupof pure pumpkin puree
10Tablespoonsof unsalted butterroom temp
¾cupof light brown sugar
2large eggsI used 3 medium
For the Sugar coating:
6teaspoonsof chai spicesee recipe below
melted butter for dipping the donuts
Sweet as Sugar Cookies' Chai Spice Blend
4teaspoonsof ground cinnamon
4teaspoonsof ground ginger
2teaspoonsof clovesor allspice
½teaspoonof white pepper
To Make the Chai Spice:
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)
For the donuts:
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.
For the Chai Sugar Mixture:
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.