Pumpkin Chai Donuts

Pumpkin Chai Donuts
I have been trying to slow down my life lately, and make the time I have with my kids memorable.  My goal for the month of November, is to do something special with my kids every day, or at the very least be present.  I don’t want to look back on life with regrets that I didn’t enjoy my kids enough, getting caught up in all of the to do’s.

One of the days  of my challenge the kids and I baked these pumpkin donuts together, for breakfast.  The kids loved them!!  I sprinkled powdered sugar* on top of them and skipped the glaze, the glaze makes the donuts more of a treat and less of a breakfast. I got the recipe from forgiving martha.

A few recipe notes:The chai tea (I used de-caffeinated),  gives the donuts the best flavor but it is optional.  We made the donuts with spelt flour, but you could do gluten free flour and add a teaspoon of xanthum gum, or make them with whole wheat flour.  We loved them so much we finished most of them by noon.

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4 Responses to Pumpkin Chai Donuts

  1. Chanel says:

    I’m attempting this without a donut pan. Wish me luck! I do have a doughnut former though. If you have any tips, let me know!

  2. Kristin says:

    I don’t see in the instructions where to use the coconut oil and maple syrup that are in the ingredients list for the donut batter. Do I just add those with the wet ingredients?

  3. Chanel says:

    This recipe also doesn’t mention when to add the maple syrup.

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