Maple Frosted Chai Pumpkin Donuts
Prep time
Cook time
Total time
Author: Alyssa
Serves: 18 donuts
Ingredients
- For the donuts:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ginger
- 1 teaspoon cardamom
- ¼ teaspoon ground black pepper
- ½ cup coconut oil
- ¾ cup brown sugar, packed
- 1½ 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
- ½ teaspoon vanilla extract
- pinch of salt
- ½ teaspoon maple extract, optional (but it adds extra maple flavor)
Instructions
- Preheat your oven to 350F and lightly grease your donut mold with a baking spray then set aside.
- In a medium bowl whisk together the flour, baking powder, soda, salt, and spices.
- 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.
- Place the mixture into a large piping bag and use it to fill the donut molds to about two-thirds full.
- Bake the donuts for 15-17 minutes, until a cake pin inserted into the donut comes out clean.
- Allow the donuts to cool for 5-10 minutes then remove them from the pan, placing them in a wire cooling rack.
- Repeat the process, filling the mold again with the remaining batter (don't forget to clean & grease your mold in between bakes).
- 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.
- 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.
- Donuts can be stored in the fridge for up to 3 days.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/maple-frosted-chai-pumpkin-donuts/