Pumpkin Chai Donuts


Pumpkin Chai Donuts

I have made these multiple times and everyone loves them. You can use various pureed squashes (like turban or buttercup) instead of pumpkin – still amazing. I use regular eggs and regular oatmeal, but choose the version that fits your dietary needs.

Link to original recipe



  • Preheat oven to 350.
  • In one bowl, add the dry ingredients.
  • In another bowl, mix the wet.
  • Add dry to wet and mix until combined.
  • Spoon batter into greased donut pans.
  • Bake for 10 minutes (12 minutes was better for our altitude)
  • Let cool completely before removing from the donut pans.
  • Store in an airtight container in the fridge. They should last a couple weeks that way.
  • You can also freeze them for up to 6 months.


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