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Pumpkin & Chai-Spiced Donuts

Glazed pumpkin chai spiced donuts on tan plate on stone background
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These fluffy Pumpkin & Chai Spiced Donuts are packed with sweet pumpkin & warm chai spices, then dunked in a tangy pumpkin glaze! The ultimate festive treat!

Ingredients

Scale

For the Donuts:

  • 2 1/4 cups (220g) oats, blended into a fine flour*
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup + 2 tablespoons (107 g) almond butter
  • 1/4 cup + 2 tablespoons (65 g) pumpkin puree
  • 1/2 cup (63g) brown sugar or coconut sugar
  • 1 1/4 cup (295 ml) unsweetened non-dairy milk

For the Pumpkin Glaze: (Optional)

  • 1 cup (125 g) powdered sugar
  • 1 tablespoon pumpkin puree
  • 1 tablespoon lemon juice
  • pinch of salt
  • 1-4 teaspoons plant milk or water

Instructions

  1. Prep: Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).
  2. Dry + Wet: Whisk the oat flour, all of the ground spices, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, pumpkin, sugar, and milk together, until the sugar has dissolved. Add the wet ingredients to the center of the dry ingredients and combine.
  3. Bake: Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 “donuts”. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 3-5 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.
  4. Make the Glaze: Whisk the sugar, pumpkin, lemon juice, salt, and 1 teaspoon of milk together in a small bowl, until the sugar has dissolved. If the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.
  5. Drizzle & Serve: dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve & enjoy; leftovers will keep at room temperature for up to 3 days.

Notes

  • Oat Flour:  you can easily make oat flour by adding your oats to a blender and processing for 30-45 seconds, until a fine and fluffy flour forms. If you have pre-made oat flour, go by weight. Using equal volume of flour is roughly the same as well.
  • Chai Spice: if you already have a chai spice blend (not tea mix with milk powder or sugar), use 1 1/2 tablespoons of that instead of all the ground spices listed
  • Substitutions: almond butter can be swapped for any other drippy nut or seed butter. I used almond milk for this recipe, but any other plant based milk will work too. I have not tested this recipe with any other flours.

Find it online: https://frommybowl.com/pumpkin-chai-spiced-donuts-vegan/