Pumpkin Chai Glazed Donuts

Yes, these are pretty much pumpkin spice donuts…and yes, they deserve all the hype.

(make 12 donuts using this donut mold)

DONUTS:

INGREDIENTS:

1/2 cup coconut oil, melted

1 cup coconut sugar

2 eggs or flax eggs (1 Tbsp. ground flax seeds + 3 Tbsp. warm water = 1 flax egg)

1/2 cup unsweetened chai tea (brewed as strong as possible)

2 cup gluten free oat flour

1/2 cup canned pumpkin purée (optional — to substitute, add 1/2 cup almond milk instead)

2 1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. vanilla extract

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

STEPS:

Preheat oven to 350 F. Whisk coconut sugar and coconut oil in a mixing bowl to combine. Add eggs or flax eggs, chai, and pumpkin. Add dry ingredients, while whisking well to ensure the batter is free of clumps. Pour batter into molds (fill to the very top) and bake for ~40 min.

Allow to cool in molds for ~15 min after removing from oven. Remove from molds and allow to cool on a rack for another ~15 min before glazing.

GLAZE

INGREDIENTS:

1/2 cup unsweetened chai tea (brewed as strong as possible)

2 Tbsp. almond milk (oat, soy, or coconut would work too)

1 1/2 tsp. honey

1 tsp. agar agar powder (or 1 Tbsp. agar agar flakes)

1/4 tsp. cinnamon

STEPS:

Combine all ingredients in a small saucepan and whisk well. Bring to a boil then reduce heat to simmer (with lid on) for at least 15 minutes. Remove from heat and stir well. Allow to cool for ~5 min with the lid off***. Using a kitchen brush or even a spoon, cover the top of the donut in the glaze. Allow to cool fully until glaze sets (~15 min) before storing in a well sealed container.

***If glaze cools too much before you put it on the donuts, it will start to turn solid. If this happens, simply reheat, add a splash of liquid, and stir well to revive.