Sugar-Free Pumpkin Spice Chai Donuts
Enjoy fluffy, spiced donuts infused with pumpkin and chai spices for a guilt-free treat perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup almond milk (or your preferred milk)
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- pinch salt
Optional Topping
- sugar-free icing or glaze for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan or use silicone molds.
- In a large mixing bowl, combine the pumpkin puree, eggs, unsweetened applesauce, and almond milk. Beat until well blended and smooth.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry mixture to the wet mixture, stirring just until combined. Avoid overmixing to keep the donuts light and fluffy!
- Spoon the batter into the prepared donut pan, filling each mold about halfway full to allow for rising.
Baking
- Place the pan in the preheated oven and bake for about 12-15 minutes, or until a toothpick comes out clean.
- Once baked, remove the donuts from the oven, allow them to cool for a few minutes, and then gently remove them from the pan.
- Optional: Drizzle with sugar-free icing or top with a sprinkle of cinnamon.
Notes
Store donuts in an airtight container at room temperature for up to three days or refrigerate for up to a week. Reheat in the microwave or oven as needed.