Baked Pumpkin Chai Doughnuts

If you want to make a simple, healthier doughnut, it's possible with these baked pumpkin doughnuts.

IMG_2678.jpg

I love doughnuts! Bob's at the Old Farmers Market at the Grove in Los Angeles makes my favorite old fashioned doughnut. 

On the occasional Saturday, early in the morning, I would head over to Bob's with a book, have a doughnut and coffee. Part of the enjoyment was the location, quiet of the morning and that sweet chocolate icing.

I loved that routine.

New to making doughnuts and largely disappointed with the local offerings wherever I am, I decided to make my own.

What's special about these doughnuts is the olive oil and the chai I used to make them. They also happen to be dairy free.

I found this recipe by Valerie Bertinelli on the Food Network to be really simple and easy. These were high moisture cake doughnuts and the chai icing created an amazing flavor combination. I ditched the salt in this recipe -- wasn't needed.

Baked Pumpkin Chai Doughnuts (approx 16 doughnuts)

  • 2 cups all-purpose flour
  • 2 teaspoons Oscar's Chai (on Treatmo)
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 additional cinnamon (there is cinnamon in Oscar's Chai)
  • 2 teaspoons baking powder 
  • 15 ounces fresh made pumpkin puree
  • 1 1/2 cups raw cane sugar 
  • 1/3 cup Kämen Food organic olive oil
  • 4 tablespoons (1/2 stick) unsalted butter (I used vegan butter)
  • 1 teaspoon vanilla extract 
  • 3 large eggs 

 

Chocolate Chai Icing

  • 3/4 cup powdered sugar
  • 2 tablespoons melted butter (use vegan if you want to keep this recipe dairy free)
  • 1 tablespoon cacao
  • 1 teaspoon Oscar's Chai 
  • A tablespoon or two of barely warm milk (any kind dairy or non dairy) to smooth.

Directions

Need: A 6-cup nonstick doughnut pan

Preheat the oven to 350 degrees F.

Whisk the flour, spice and baking powder together in a medium bowl.

Whisk the pumpkin puree, sugar, olive oil, butter, vanilla and eggs and together in another large bowl until smooth.

Add the flour mixture to the pumpkin mixture and stir until just combined.

I found it helpful to use a pastry bag to squeeze the mixture into the doughnut molds.

Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.

For the icing, combine all of your ingredients and beat until smooth!

Categories:

BakingHealthyDoughnut RecipesPumpkinVegetableLow-FatLow-CholesterolLow CalorieHeart-HealthyLow Sodium