In Oklahoma, the leaves are finally changing, the air is crisping up, and the wind is certainly sweeping down the plain. It’s fall alright and I couldn’t be happier about it. Mostly because I love chilly weather and wearing layers upon layers, but also because I love pumpkin spice everything. Candles, lattes, bread, etc. It’s one of those things that my sister and I deem basic, but fire. Meaning there’s a very good reason a lot of people love it.
Although, these pumpkin chai spice donut holes are anything but basic, they’re certainly fire. They’re bite-sized, packed with all that delicious fall flavor, and super easy and quick to make. The best part? You don’t even need a mixer! So if you’re enjoying a slow Sunday morning or hankering for a sweet midnight snack, these are sure to be your go-to!
Here are the tools you’ll need:
- A few small bowls and one medium sized bowl
- A whisk
- A rubber spatula
- A pastry brush
- And 2 mini muffin pans or 2 donut hole pans
Making the batter for these donut holes is so simple. All you need to do is cream your butter and sugar, then add the eggs, vanilla, pumpkin puree, spices, and milk steeped with chai tea–my favorite part about these! Then you fold in your dry ingredients, scoop the batter into your pans, and bake for only 12-15 minutes. I told you–quick, easy, delicious.
While they’re baking, prepare your cinnamon and sugar coating so they’re ready to roll whenever you are!
The best way to enjoy, you ask?
There’s nothing quite like a warm donut fresh from the oven. Especially when it’s coated in warm butter, cinnamon, and sugar. Yum! But honestly, there’s no wrong way to eat these. Whether you like them warm, room temp, or with a steaming hot cup of coffee, these are a win.
In the off chance that these aren’t inhaled immediately, store in an air tight container at room temperature. It’s best to eat them within a day or two, otherwise the cinnamon and sugar coating will dissolve into the donuts.
Pumpkin Chai Spice Donut Holes
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup brown sugar packed
- ½ cup unsalted butter softened
- 2 eggs room temperature
- 1½ tsp vanilla
- 1 cup pumpkin puree canned
- 2 tsp pumpkin pie spice heaping
- ½ tsp cardamom heaping
- 1 tsp cinnamon
- ¼ cup whole milk
- 2 chai black tea bags
For the cinnamon and sugar coating
- 1 Tbsp cinnamon
- 8 Tbsp granulated sugar
- 4 Tbsp unsalted butter melted
- Preheat your oven to 350° F. Spray two mini muffin pans or donut hole pans with non-stick spray. Set aside. Makes about 30 donut holes.
- In a glass measuring cup, heat your milk in the microwave until hot using 30 second intervals. Steep in the chai black tea bags for about 10-15 minutes while you complete the next steps.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium-sized bowl, use a whisk to combine the softened butter and brown sugar. Whisk until fluffy and light in color. Add your eggs, vanilla, pumpkin, and spices. Then slowly add your milk steeped with chai tea, whisking as you do. Note: once combined, your mixture might look grainy, but that's totally normal and will be fixed in the next step!
- Add the dry ingredients to the wet ingredients and gently fold them together with a rubber spatula until there are no more visible streaks of flour. Your mixture will be thick and mostly smooth. A few small clumps is okay!
- Use a small cookie scoop to scoop the batter into the prepared pans. One *rounded scoop is plenty for each muffin or donut hole cavity. Bake for 12-14 minutes. A toothpick should come out clean when ready. Cool for 5 minutes in their pans before transferring to a cooling rack.
- While the donuts are still warm, melt the unsalted butter for your coating in a microwave-safe bowl. In a separate bowl, whisk together cinnamon and sugar.
- Using a pastry brush, lightly brush each warm donut hole with butter then gently role in the cinnamon and sugar mixture. Serve while still warm!