Her Modern Kitchen

Eating & Living in Austin, Texas

donut

Autumn Morning Maple Frosted Chai Pumpkin Donuts

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

Maple Frosted Chai Pumpkin Donuts frosted

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.

Maple Frosted Chai Pumpkin Donuts baked

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.

Squash Goals Spatula

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! 

Maple Frosted Chai Pumpkin Donuts Detailed view

Maple Frosted Chai Pumpkin Donuts mid-frosting

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.

Maple Frosted Chai Pumpkin Donuts close up

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.

Maple Frosted Chai Pumpkin Donuts
 
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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
  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.

 

Gingerbread Donut Holes

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Gingerbread Donut Holes are bite-sized morsels of fluffy baked donuts glazed with a delicate vanilla-maple frosting. They’re so good, I bet you can’t eat just one!

Gingerbread_Donut_Holes Drying

When I was home in New York for Thanksgiving, we visited an upstate staple, Tim Horton’s which is a Northern donut and coffee shop. My go-to order at Tim Horton’s is a simple french vanilla coffee with a single Timbit on the side (aka a donut hole) on the side. In November, the seasonal TimBits are Gingerbread Donut Holes! Gingerbread is a seasonal flavor that I absolutely adore which made these donut holes my perfect match!

The Timbits were so delicious, I could have eaten a whole box of Gingerbread donut holes — luckily for me, Timbits come pre-portioned — so as long as I only order ONE.  Also, lucky for me, I went to Tim Hortons 3 times during the week I was home so I was able to enjoy the Gingerbread Timbits a few times before heading back to Austin.

Gingerbread_Donut_Holes-7

Gingerbread_Donut_Holes-Bite

 

But, even though I had my fair share of Timbits while I was in New York, I still craved the gingerbread donut holes when I returned home to Austin. This craving inspired me to create a healthier version of the Gingerbread TimBits so I didn’t feel guilty eating 2 or 3 with my coffee in the morning.

Gingerbread_Donut_Holes_Bite

My Gingerbread Donut Holes are made with half whole wheat flour for a boost of whole grains.  I also incorporated Greek yogurt into the batter to sub out some of the butter for an extra boost of protein and a fluffy lift!  Unlike traditional donut holes which are fried, I baked mine in a mini muffin pan!

To pay homage to New York, I frosted my gingerbread donut holes with a vanilla-maple glaze which has just a slight hint of maple syrup! The maple plays so nicely with the gingerbread flavor, adding just a touch of sweetness to the baked donut holes!

Gingerbread_Donut_Holes-Bite

I loved cozying up next to the fireplace in the morning with a steamy cup of coffee and a few of these gingerbread donut holes, and I hope you do too! They’d also be perfect as a Christmas morning snack while you watch the family open gifts!

Enjoy!

Gingerbread Donut Holes Pinterest

5.0 from 4 reviews
Gingerbread Donut Holes
 
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Serves: 40
Ingredients
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ginger
  • 1½ teaspoons cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ¼ cup greek yogurt
  • 2 tablespoons molasses
  • 3 teaspoons vanilla extract, separated
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 3½ cups confectioner's sugar
  • 3 tablespoons pure maple syrup
  • ½ cup half and half or heavy cream***
Instructions
  1. Preheat oven to 350*F
  2. Lightly grease a mini muffin pan with shortening or butter and set aside
  3. In a medium-sized bowl, sift together the flour, sugar, baking powder, baking soda, spices, and salt
  4. In a small bowl, whisk together the eggs, milk, yogurt, molasses and 1 teaspoon vanilla extract
  5. Slowly drizzle in the melted butter while whisking to incorporate. Do this slowly as not to cook the eggs
  6. Once combined, pour the wet ingredients into the dry ingredients and mix until combined
  7. Fill the muffin tins two-thirds of the way full with batter*
  8. Bake in the oven for 9-10 minutes
  9. Remove from oven and allow the donuts to cool for 5-10 minutes before removing them the pan*
  10. While the donuts cool, make the glaze
  11. In a small bowl, whisk together the confectioner's sugar, maple syrup, remaining 2 teaspoons vanilla extract, and half and half (or cream, if using)
  12. Once donut holes have cooled slightly, dip the tops of the donuts into the glaze, let excess drip off then place the donut holes on a wire rack**
  13. Allow the glaze to set for about 5-minutes before dipping a second time
  14. Store in a cool dry place for 2-3 days
Notes
*You'll need to bake these donut holes in 2 sets if you have only 1 mini muffin pan as this recipe makes close to 40 donut holes. Be sure to wash the muffin pan and grease it again for your second set
** I dip my donut holes twice because it creates a thicker glaze which is more reminiscent of what you'd find on a bakery-style donut hole.
***You need to use cream or half & half. If you use milk, the glaze won't result in a thick frosting which is needed in order for the frosting to stay put on top of your donut holes. When making the frosting, add the liquid slowly until the glaze reaches the consistency of a shampoo or shower gel. That's when you'll know it's perfect for dipping.