Chai-Spiced Pumpkin Donuts


  • 1 1/4 cup oat flour
  • 1/2 cup brown sugar (for less sugar, use 1/4 cup + 2 Tbsp flax mill)
  • 1 tsp cinnamon
  • 1 1/2 tsp cardamom
  • 1/2 tsp ginger
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 Tbsp melted butter
  • 1/4 cup packed pumpkin puree
  • 1/2 cup almond milk
  • Ingredients for topping:
    • 2 Tbsp melted butter
    • 1/2 cup sugar
    • 2 tsp cinnamon
    • dash cardamom

    1. Heat oven to 350 F. Spray donut pan with oil.
    2. Whisk dry ingredients in a large bowl. Whisk wet ingredients in a small bowl. Fold wet ingredients into dry ingredients, until fully combined.
    3. Pour batter into a piping bag, or pour into a ziplock bag and cut the corner to squeeze the batter through. Squeeze batter into donut pan and smooth out edges. Bake 10 minutes.
    4. While donuts are baking, melt butter in a shallow dish. In a separate dish, mix sugar and spices.
    5. Once donuts are done baking, flip onto a cooling rack. Once cool enough to touch, coat donuts with butter and cover with sugar/spice mix. For a lower sugar option, omit the step and drizzle with nut butter.