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Who doesn’t love chai? Who doesn’t love pumpkin? Well…it’s your lucky day because you get BOTH! Get ready to have your tastebuds WOW-ed with this yummy treat. Fall is for cozying up with a cup of something warm and a yummy pumpkin treat — like these AIP pumpkin chai donuts.
Pumpkin puree is in demand per usual during this time of year so if you can’t find a can anywhere in the stores, cook up some fresh pumpkin from your local pumpkin patch and puree it yourself.
These donuts are like no other. They have a soft and tender inside and crispy outside. The flavor will make you fall in love faster than fall leaves hit the ground.
Let’s talk glaze and toppings. If you heat the coconut butter jar for bit, you will get the smooth consistency to create a perfect icing glaze. Sprinkle with coconut sugar and cinnamon and you’re good to go!
- ½ cup pumpkin purée
- ½ cup cassava flour
- ½ cup coconut oil, melted
- ¼ cup coconut milk
- 1 gelatin egg (1 tablespoon gelatin: 2 tablespoons water)
- ¼ cup coconut sugar
- ⅛ teaspoons clove
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Coconut butter (manna)
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- In a small pan, heat 2 tablespoons of water over low heat.
- Sprinkle gelatin evenly over heated water and whisk until combined. Mixture should be slightly runny like honey.
- Add all donut ingredients together and mix until smooth and fully combined. Mixture should be smooth and easy to pour.
- Pour mixture evenly into a greased, mini donut pan.
- Bake for 18-20 minutes. If you stick a toothpick into it, it should come out clean. Inside texture will be very moist.
- Remove from oven and transfer to a cooling rack.
- Place smoothed coconut butter onto a small plate deep enough to dip the donuts.
- Dip each donut and allow butter to cool and slightly firm.
- In a small bowl, mix toppings of coconut sugar and cinnamon together and sprinkle overtop the donuts.
This sounds awesome but where does the chai come in?
The spices are the spices used to make chai.
Could you make this into some kind of pumpkin bread if you don’t want to buy a donut pan?
I piped these directly onto a cookie sheet, which worked fine. The gelatin texture is a bit too prominent for me, but it was a tasty treat after being in the elimination phase for a month. Thanks!
I’m not allowed to have coconut sugar is there an alternative you suggest? The rest of the recipe works for me except the sugar.
Do you know if it would work to sub 1/2 the oil with either coconut milk or extra pumpkin?
I’ve been able to add eggs into my diet. Can I substitute a real egg and have a good outcome to this recipe?
Hi Carol! Since the recipe doesn’t call for an egg, I would doubt adding one to it would work out. If you want a donut containing egg, I would start your search for a recipe that contains that ingredient for best results!
The donut recipe does call for a gelatin egg. I think that’s where she’s wanting to substitute a “real” egg.
Hi Lynda, I understand, but adding an ingredient that is not in the original recipe is not recommended unless the author notes that they have tested it. Geltain eggs and real eggs do not perform the same, even if they serve a similar purpose in a baking recipe. Hope it helps!
This recipe was a tasty one. Only thing I will change for next time is to reduce the coconut oil by a quarter amount. My result was kind of soggy donuts but they were tasty and I think with less oil, they will come out more with donut texture. Mine were also a little chewy which I really enjoy. No guilt in eating this yummy treat 🙂