Autumn Morning Maple Frosted Chai Pumpkin Donuts

Maple Frosted Chai Pumpkin Donuts wrap all your favorite fall flavors into a breakfast appropriate treat perfect for cozy autumn mornings.

Sometimes my baking adventures are inspired by something I eat.  Other times, they’re inspired by a tool or a new piece of bakeware. And in the case of these baked chai pumpkin donuts with maple glaze, it was a little bit of both.

These donuts were inspired by a recent cake from Half Baked Harvest that I made for dinner with friends.  Eating the cake, all I could think about was how tasty the flavor combination would be as a breakfast treat.

I was obsessively thinking about the spicey chai and fall pumpkin flavors being dipped into a steamy, creamy cup of coffee when I happened across the most precious donut pan while wandering around Target.  In this serendipitous moment, I made the impulse purchase and went straight home to whip up these cute little chai pumpkin donuts.  Along with the impulse donut pan purchase, I also scooped up this #squashgoals spatula for a little orange flair in my kitchen.

While this donut recipe was 100% inspired by Half Baked Harvest, I revised the spice flavorings some and modified the structure of the batter to make the donuts a little sturdier and less cake-like by swapping full eggs for egg whites.  After all, these donuts need to withstand the necessary coffee dunk! 

While I was 100% delighted with the end result of the chai pumpkin donuts I was slightly disappointed with my donut mold.  The donuts released cleanly from the mold after cooling a bit on the counter.  However, the mold has intricate details that were lost during the baking process and further covered by the maple frosting.

Enjoy these donuts! They’d make a great fall breakfast or brunch treat. And if you’re looking for other pumpkin treats, check out my salted caramel apple pavlova or pumpkin spice scones.

Alyssa

Maple Frosted Chai Pumpkin Donuts

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 18 donuts

Ingredients Method

Ingredients

  

• For the donuts:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ginger
• 1 teaspoon cardamom
• 1/4 teaspoon ground black pepper
• 1/2 cup coconut oil
• 3/4 cup brown sugar packed
• 1 1/2 teaspoons vanilla extract
• 3 egg whites
• 1 cup 100% pure pumpkin puree
  
• 
  
• For the frosting:
• 2 cups powdered sugar
• 2-3 tablespoons half & half
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• pinch of salt
• 1/2 teaspoon maple extract optional (but it adds extra maple flavor)

Method

 

1. Preheat your oven to 350F and lightly grease your donut mold with a baking spray then set aside.
2. In a medium bowl whisk together the flour, baking powder, soda, salt, and spices.
3. In a separate bowl whisk together the coconut oil, brown sugar, vanilla extract, eggs and pumpkin puree. Pour the wet ingredients into the dry and stir together until fully combined.
4. Place the mixture into a large piping bag and use it to fill the donut molds to about two-thirds full.
5. Bake the donuts for 15-17 minutes, until a cake pin inserted into the donut comes out clean.
6. Allow the donuts to cool for 5-10 minutes then remove them from the pan, placing them in a wire cooling rack.
7. Repeat the process, filling the mold again with the remaining batter (don't forget to clean & grease your mold in between bakes).
8. While the donuts are baking, make the maple glaze, you're looking for it to be the consistency of hair gel, which makes it the perfect thickness for dipping.
9. While the donuts are slightly warm, dip the top of them into the glaze and place them back onto the rack. Wait a 2-3 minutes and dip them a second time for an extra-thick glaze.
10. Donuts can be stored in the fridge for up to 3 days.