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

INGREDIENTS

• 2 cups gluten free oat flour (regular oats if you’re not sensitive)
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp ginger
• 1/2 tsp sea salt
• 1/4 tsp cardamom
• 1 1/2 cup pumpkin
• 1/2 cup maple syrup
• 1/4 cup unsweetened applesauce
• 2 flax eggs (or 2 regular eggs)
• (Optional) dark chocolate mini chips to sprinkle on top before baking

INSTRUCTIONS

• 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.