Pioneer Woman Chai Spiced Donuts

Pioneer Woman chai spiced donuts are a tender baked dessert with cardamom, sweet potato puree and a crunchy cinnamon sugar coating that comes together in 25 minutes. This gluten-free, dairy-free chai donut recipe fits cozy fall mornings, holiday brunch, Thanksgiving breakfast and weekend baking with the kids.

Roll the donuts in the spiced sugar the second they leave the pan, because the warm surface and a quick coconut oil spray make the coating stick. Wait until they cool and the sugar just falls off.

Sweet potato puree stands in for the eggs and gives these donuts a soft, cakey crumb that gluten-free baking often misses. Then a full set of chai spices, with cloves and allspice alongside the cardamom, makes the flavor taste like real chai.

Pioneer Woman Chai Spiced Donuts

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

190

kcal

A thick, sticky batter piped into a donut pan bakes up soft and cakey with a deep chai spice flavor. A coating of cinnamon sugar adds a crisp, sparkly crunch on the outside.

Ingredients

• 1/3 c. Unsweetened Coconut Milk (I Use The Kind From A Carton)
  

• 2 tsp. Apple Cider Vinegar
  

• 1 1/2 c. All-purpose Gluten Free Flour (I Use Bob's Red Mill)
  

• 1/2 c. Sugar
  

• 1 tsp. Baking Powder
  

• 1/2 tsp. Baking Soda
  

• 1/2 tsp. Salt
  

• 1/4 tsp. Xanthan Gum
  

• 1 tsp. Ground Cardamom
  

• 1 tsp. Ground Cinnamon
  

• 1/2 tsp. Ground Allspice
  

• 1/2 tsp. Ground Ginger
  

• 1/2 tsp. Ground Nutmeg
  

• 1/2 tsp. Ground Cloves
  

• 1/3 c. Unsweetened Sweet Potato Puree
  

• 2 tbsp. Coconut Oil, Melted
  

• FOR THE SPICED SUGAR COATING:
  

• 1 c. Sugar
  

• 1/2 tsp. Cinnamon
  

• 1/4 tsp. Nutmeg
  

Directions

• Prep the oven and pan: Preheat the oven to 350°F and grease a donut pan with coconut oil spray. Then stir 1/3 cup coconut milk and 2 teaspoons apple cider vinegar together in a small bowl and let it sit for 5 minutes.
• Mix the dry ingredients: Whisk 1 1/2 cups gluten-free flour, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon xanthan gum in a medium bowl. Then stir in 1 teaspoon cardamom, 1 teaspoon cinnamon, and 1/2 teaspoon each allspice, ginger, nutmeg and cloves until the spices are evenly spread.
• Make the batter: Add 1/3 cup sweet potato puree, 2 tablespoons melted coconut oil and the coconut milk mixture to the dry ingredients. Mix well until you have a thick batter with no dry pockets.
• Pipe the donuts: Spoon the sticky batter into a large Ziploc bag and snip off one corner. Then pipe it into the greased donut pan, which is much easier than spooning it in.
• Bake the donuts: Bake at 350°F for 8 to 10 minutes. While they bake, stir 1 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg together for the coating.
• Coat in spiced sugar: Turn the donuts out of the pan right away and spray them with coconut oil. Then roll each one in the spiced sugar and serve warm, or let them cool first.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular flour instead of gluten-free flour?

I wrote this with a gluten-free blend, so I haven't tested regular flour. If you try it, skip the xanthan gum, since all-purpose flour already has gluten to hold the donuts together.

Can I swap the sweet potato puree for pumpkin?

Yes, canned pumpkin puree works in the same amount because it has a similar thickness and moisture. The donuts will taste a little more like fall and a little less sweet.

How do I store leftover chai donuts?

Keep them in an airtight container at room temperature for a day or two. The sugar coating softens as it sits, so I like to re-roll them in fresh spiced sugar before serving.

Can I make the batter ahead of time?

I'd bake them the same day, because the baking powder and baking soda start working once they hit the wet ingredients. You can measure out the dry ingredients and spices ahead so the batter takes just a few minutes.

What if I don't have a donut pan?

A mini muffin pan works well, and the baking time stays about the same, so start checking at 8 minutes. You'll get donut holes, which you can roll in the spiced sugar just the same.