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Glazed Maple Chai Donuts

Tender and moist baked chai donuts with creamy maple glaze and crunchy pecans made gluten free and dairy free. These maple chai donuts make your transition from Summer to Fall so much sweeter.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: chai donuts, donuts, Fall, Maple
Servings: 12 donuts

Ingredients

Chai Donuts

  • 1 1/2 cup all purpose gluten free baking flour I used Outrageous Baking brand
  • 1/2 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup brown sugar, packed organic if possible
  • 3 eggs, large
  • 1/2 cup brewed chai tea cooled
  • 1/4 cup unsweetened applesauce
  • 2 tsp vanilla extract

Maple Glaze

  • 1/2 cup maple syrup
  • 3 tbsp vegan butter
  • 2 cups sifted powdered sugar organic if possible
  • 1/4 tsp maple extract optional
  • 1/3 cup chopped pecans for topping

Instructions

  • Preheat the oven to 350 F and prepare two standard sized donut pans with non-stick spray and be generous.
  • In a large mixing bowl, combined the flours, spices, baking powder, baking soda and salt.
  • In another bowl, whisk together the brown sugar, eggs, chai, applesauce and vanilla until smooth. Add in the dry ingredients and stir until combined. Transfer the batter to a piping bag or lage plastic zip bag and cut the corner to create your own piping bag. Fill the donuts molds with even amounts of batter. Mine filled 12. Bake the donuts for 15-18 minutes. Let cool.
  • Once cooled, place the maple syrup and vegan butter into a medium sized pot over low heat and stir until the butter and syrup are melted together. Add in the powdered sugar and maple extract and stir until a glaze forms. Dip each donut in the glaze and top with chopped pecans. Serve.

Notes

Store donuts in an airtight container in the refrigerator for up to 2 days.