Name: Pumpkin Chai Doughnuts Recipe
Total time: 30 min
Yield: 2
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These pumpkin doughnuts are coated in sugar and spice and taste very nice

How to make Pumpkin Chai Doughnuts Recipe

Kathy Knudsen

Crawler

American

<p>These pumpkin doughnuts are coated in sugar and spice and taste very nice</p>

Vegetarian

Plain flour

Baking powder

Ground cinnamon

Ground ginger

Ground nutmeg

Brown sugar

Pureed cooked pumpkin

Milk

Unsalted butter,  melted,  cooled

Maple syrup,  to serve

Caster sugar

Vanilla chai tea powder

Preheat oven to 180c/160c fan forced. Lightly grease two 12-hole non-stick doughnut pans with 7cm-diameter rings. Sift flour, baking powder, cinnamon, ginger and nutmeg into a large bowl. Stir in brown sugar. Make a well in the centre.

step 1

Combine the pumpkin, milk and butter in a bowl. Add to the dry ingredients and stir well to combine.

step 2

Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe into the prepared pans, dividing evenly among them. Smooth the surface with the back of a spoon dipped in water. Bake for 15 minutes or until a skewer inserted in the doughnuts comes out clean. Set aside in the pans for 2 minutes, then turn onto a wire rack to cool slightly.

step 3

Meanwhile, for the topping, combine the sugar and chai powder in a large sealable plastic bag.

step 4

Working with 1 hot doughnut at a time, brush lightly with butter and place in chai-sugar bag. Seal bag and gently shake to completely coat doughnut. Remove doughnut, shaking off excess sugar, and return to wire rack. Drizzle doughnuts with maple syrup and serve warm.

step 5

Taste