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Pumpkin Chai Baked Donut

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PS’s sister donut, PC  has finally arrived!  This #PumpkinWeek Pumpkin Chai Baked Donut has all the delicious flavors of your favorite chai, but in a healthy, baked donut.  Eat away, my readers!  These babies are deliciously healthy.

You guys, it’s Pumpkin Week!! I am super excited about #PumpkinWeek!! Aren’t you?? All that sweet and savory orange goodness. YUM!!

I usually have 3 or 4 recipes for this event, but this month has been killer!! You can read almost any post thus month and get caught up. It doesn’t help that I had to work this weekend. Yup.

PS's sister donut, PC has finally arrived! This Pumpkin Chai Baked Donut has all the delicious flavors of your favorite chai, but in a healthy, baked donut. Eat away, my readers! These babies are deliciously healthy.

So I have two delicious recipes for this event and I can’t wait to share them with you. I also can’t wait to share what everyone else has whipped up this week, too. It’s going to be an orange-plosion of pumpkin goodness.

The announcement of the return of PSL sparked this recipe. I’m sorry, is it just me or do y’all think of another PSL type acronym? No? Just me?


Anyway. No, don’t get me wrong. I love pumpkin spice.

I’ve made my own blend in the past, but there’s something about chai that just excites my taste buds. That whole cardamom, allspice, cinnamon blend just makes me a happy girl.

If you haven’t made your own blend you really should. *shameless plug* I have my blend going on the blog soon. Stay tuned. I know a lot of the spices are the same between the two, but there’s cardamom in chai and OMG it’s heaven! And it makes these donuts heaven.

The spices, combined with the fact that these are baked AND they’re super low in fat means you can enjoy these donuts any time and not feel guilty or add on the poundage. Now, I did drizzle mine (and, well, frost a few) with some chocolate. If you follow this trend, then please do so in moderation. While chocolate is delicious, it’s not healthy in large quantities.

But these donuts?

These are pretty darn healthy in large quantities. That is unless you’re one of those no/low carb peeps, then you’re probably just gonna hit next or flip to the next post or email or something like that, but for those sticking around, these babies are safe to eat in large quantities. WOW! Killer run on sentence!

And no, they’re not all dry and gross on the side, either. They’re moist, full of pumpkin chai flavor, and downright delicious! I know, cause I’ve have a few dozen. Not really, but I totally could pound a few batches of these myself. I even dipped one…. *gasp* .… IN MY COFFEE! Yeah, so not a dipper, but for some reason, they just screamed, “DIP ME!” so I did. And it was good. And then *gasp* I dipped again!! I know. I’m such a rebel.

Do y’all jump on the PSL bandwagon each year? Or do you make your own PS or PC and make your own wagon?

Make sure you scroll down and see what everyone else cooked up for this first day of #PumpkinWeek2015!

Chai Pumpkin Donuts
Yield: 12 servings

Chai Pumpkin Donuts


  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 1/2 cup buttermilk


  1. Preheat oven 350 F.
  2. Combine the flour, baking powder, and salt in a large mixing bowl. Set aside.
  3. Combine the remaining ingredients (butter through buttermilk) in a small mixing bowl with a whisk until thoroughly combined.
  4. Make a well in the center of the dri ingredients. Add the pumpkin mixture to the dry ingredients and stirring until just combined.
  5. Lightly spray two donut pans with baking spray. Set aside.
  6. Pour the batter into a plastic zip top bag pushing it into one corner. Carefully cut off the top of the corner about a 1/4 inch in from the tip. This will allow you to pipe the dough into the pan. If it's too difficult to pipe, cut a little bit more from the tip. Pipe the pans full and bake at 350 for 13 to 15 minutes or until a toothpic inserted comes out clean.
  7. Remove from the oven and cool in the pan 5 minutes before removing to a rack to cool completely, if they last that long.

Did you make this recipe?

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PW 2015 logo

#PumpkinWeek is here again and we can’t be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

#PumpkinWeek Day 1 Recipes:

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  1. I can’t wait for your chai blend recipe. It sounds amazing. I also love the looks of these donuts. I’d happily eat two…or three 🙂

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