pumpkin chai donuts

September 17, 2012

Yes, siree bob.  I have officially proclaimed it Fall.  The first pumpkin recipe of the season marks the beginning of my favorite time of the year.  Not original, I know.  But thoroughly adored, nonetheless.  

So...pumpkin chai donuts.  Vegan! Gluten-free!  Warm, spicy and sweet.

What's that?  You want to hug one?   Shhyah.  I did, too.  In fact, I did hug about a half a dozen with my face.   Just doing what I can to give fall the warmest welcome possible, folks.

Pumpkin Chai Donuts

vegan, gluten-free

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
3/4 cup granulated sugar
1/3 cup of coconut oil
3/4 cup coconut milk (I used full-fat)
1 teaspoon apple cider vinegar
1 1/4 cup pureed pumpkin
1 teaspoon vanilla extract 
1/2 teaspoon natural maple extract (optional)
1 teaspoon cinnamon
1 bag Chai tea

for topping
3 tablespoons Earth Balance vegan butter, melted and cooled
cinnamon and sugar mix

  1. Preheat the oven to 330 degrees. Grease donut pan with coconut oil; Set aside.
  2. Mix together flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, salt and the contents of one bag of Chai tea until thoroughly integrated.
  3. Add pumpkin, vanilla, vinegar, milk and oil and mix until well blended. Bater will be thick!
  4. Spread batter into prepared donut pan and bake for about 15-20 minutes until tops are golden brown. 
  5. Allow to cool 5 minutes before removing from the pan. 
  6. Dip into melted butter and swirl in cinnamon-sugar mixture.