Chai-Spiced Baked Pumpkin Doughnuts with Chai Glaze
Hello to all my falling-leaves loving, pumpkin-spice craving, football-watching and all-around Fall Fanatic friends out there. I don’t love one season over another, but every 3 months or so, I’m ready for the current one to leave and the new one to come on in. It’s in my current ‘ready for fall’ mode that I made these delicious Chai-Spiced Baked Pumpkin Doughnuts.
While fall is still officially a couple of weeks away, today it’s a rainy, stormy and relatively cool-ish day on the east coast of the US. As I drove home from dropping my baby boy (my 17-year old baby boy!) off at school this morning, my mind grabbed the image of spending the day indoors, baking something that would fill the house with spice on this dark and dreary day.
I went home and started doing laundry and work stuff, but I just couldn’t shake the idea that ‘I should be baking today!’
So, it’s thanks to my relentless, nagging brain that today I bring to you these Chai-Spiced Baked Pumpkin Doughnuts that are taken one step further with the addition of the Chai glaze to cover them.
Not only are they pretty darned yummy, but your house will smell like fall…which is worth something this time of the year. And just to get you ready, I’ve prepared a little scratch & sniff full of Chai-Spiced Pumpkin aromatic deliciousness. Make sure you have your ‘smell-o-vision’ enabled to enjoy this fragrance.
I used the King Arthur Flour Pumpkin Cake Doughnuts as the base for my baked pumpkin doughnuts, swapping out their pumpkin pie spice for my chai spice.
These baked pumpkin doughnuts are really easy to make. Just remember to smooth over the seam that will form (see the photo below) from where you start pouring the dough into your pan and where you end. A small spatula, spoon or knife will accomplish this. While you’re at it, smooth the top of the dough down before it goes in the oven.
So, I have not had good experience with sifters. Finally, I decided it was more efficient to just push what you need through a find mesh sieve to get a sifted product. WAY EASIER!
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 2 teaspoons Chai spice (see below)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons All-Purpose Flour
- 1 to 1 1/2 cups sifted powder sugar
- 3 TB cream
- 1 tsp Chai spice
- 2 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- Preheat the oven to 350°F.
- Lightly grease standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. Use a small spatula, spoon or knife to smooth over the doughnut, sealing the 'seam' where the dough may have overlapped when you were putting it in the pan.
- If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- If you're making muffins, they'll need to bake for 23 to 25 minutes.
- Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- Whisk chai spice, cream and powdered sugar together in a small bowl
- When doughnuts are cool, dip them in the glaze or drizzle the glaze over them...or a combination of both!
So, this is what Fall tastes like, in case you were wondering. These Chai-Spiced Baked Pumpkin Doughnuts are perfect with your cup of coffee or tea to get your day off to a good fall-flavored start.
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