Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease two standard donut pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, both sugars, Greek yogurt, vegetable oil, eggs, vanilla, and sourdough discard until smooth.
- Add the dry ingredients to the wet mixture and stir gently until just combined, do not overmix.
- Spoon or pipe the batter into the prepared donut pans, filling each well about ¾ full.
- Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer donuts to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, chai tea, and vanilla until smooth. Dip cooled donuts into the glaze and set back on the rack until set. Note: To get the two different glazes, make two different thicknesses - one thinner and one thicker.
Nutrition
Notes
Brew your chai tea strong for maximum flavor in the glaze. One bag of tea to ¼ cup of hot water and let it sit for 3-5 minutes.
