
Ingredients
For the donuts:
½ cup vegetable oil
1½ cups dark brown sugar?
1½ cups pumpkin purée
1½ teaspoons pumpkin pie spice
1½ teaspoons salt
1½ teaspoons baking powder
1¾ cups + 2 tablespoons all-purpose flour
For the icing:
2½ cups powdered sugar
6 tablespoons strongly brewed chai tea
1½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
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Optional:
Sprinkles
Tools Needed
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Bake with Me
Preparation
Adapted from King Arthur Baking
Make the donuts: Preheat the oven to 350°F. Lightly grease two standard donut pans.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
Transfer batter into a piping bag with a round tip. Fill the wells of the donut pans about 3/4 full.
Bake the donuts for 15 to 18 minutes, or until they spring-back to the touch.
Remove the donuts from the oven, and let rest in donut pan for about 5 minutes. Then, loosen their edges, and transfer them to a wire rack for cooling.
Make the icing: Whisk sugar, tea, vanilla, and cinnamon in a medium bowl until smooth. Add an additional ½ cup of powdered sugar for a thicker icing, if desired.
While the donuts are still warm, dip the tops of the donuts into the icing, letting it drip off the sides. Top with sprinkles and enjoy.