Pumpkin Chai Donut Holes

This recipe could be made into actual donuts, but I don’t have the requisite pan for that, so I’m going to take the easy path and use my mini-muffin pan, and just CALL them donut holes!  Hah, I don’t know why I feel sinister/tricky about this ‘deception’ that I’m freely admitting to. 😛

Chai Spice Blend (this makes more than needed for the donut recipe, so try using it with other things too!  If you like it, multiply the recipe and keep it in a mason jar – they are the BEST!  I’ve completely stopped buying plastic containers, and store everything in mason jars now.  Seriously, everything, not just when doing actual canning; I use them to store craft supplies, dry food, everything that comes in a plastic bag that isn’t resealable, my homemade broth I make on the back burner on my cooking days, EVERYTHING.     …sorry about the tangent)

  • 4 tsp ground cinnamon
  • 4 tsp ground ginger
  • 2 tsp cardamom
  • 2 tsp cloves (or allspice)
  • 1/2 tsp white pepper

Donut Batter (or ‘donut hole’ batter, but that sounds weird AND takes longer to type, so forget it)

  • 3 c. flour
  • 2.5 tsp baking powder (2 + 1/2 tsp)
  • 0.25 tsp baking soda (1/4 tsp)
  • 1 tsp salt
  • 0.5 tsp nutmeg (1/2 tsp)
  • 0.25 tsp allspice (1/4 tsp)
  • 1/3 c. milk
  • 1.25 c. pumpkin purée (1 + 1/4 c.)
  • 10 Tbs unsalted butter, room temperature
  • 3/4 c. light brown sugar
  • 2 large eggs (or 3 medium)

Preheat oven to 350 F.

Grease your donut / mini muffin pans.

In a large bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.

In a medium bowl, combine milk and pumpkin purée.

In electric mixer, beat butter and brown sugar until light and fluffy.  Add eggs individually, scraping down the sides between each.

In increments, alternately add the dry mixture and the pumpkin mixture to the electric mixer until everything is homogeneous.  Batter will be thick.

Fill your pans appropriately.  (According to the lady who made both kinds, a mini ice cream scoop is good for the mini-muffin tins; for donuts, put the batter into a baggie and cut off the tip, like a makeshift icing-piping bag, and pipe the batter into the donut pan.)

Bake 13-16 minutes, or until a toothpick inserted comes out clean.

The icing/sugar/glaze/frosting/whatever:

  • 6 tsp Chai Spice
  • 0.75 c. sugar (3/4 c.)
  • melted butter (about 1 stick)

Remove donuts from oven and allow to cool 10-15 minutes.

During this time, melt about 1/2 c. butter.  Be sure to use a bowl big enough for dipping!

In a different bowl, also big enough for dipping, whisk together 3/4 c. sugar and 6 tsp Chai Spice.

Remove slightly-cooled donuts from pan, dip in melted butter, and toss in sugar-spice mixture until coated.

If possible, let them cool for another 10 minutes before eating. 😀

Source: http://dailydishrecipes.com/pumpkin-chai-donuts/,
who sourced/adapted from
who sourced/adapted from
http://sundaysweets.blogspot.com/2011/03/pumpkin-doughnut-muffins.html … oh, internet *sigh*


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