We’ve officially kicked off all things pumpkin this week, although summer technically doesn’t end until September 21st. This recipe is an oldie but goodie that I created back in 2016 when I first started blogging.
These donuts are not made with any particular flour, but with green plantains. They’re moist, not too sweet, and guiltless!
Give it a try and leave me a comment below or tag me on Instagram via @fullasamother – I’d love to hear from you and see your creations.
XOXO,
Jasmine
Pumpkin Chai Donuts (Paleo, Gluten free)
Equipment
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donut pan
Ingredients
- For the donuts:
- 2 large green plantains peeled and cut into 1” slices (must be green or the recipe won’t work!)
- 2 organic cage free, grass-fed eggs (local if possible)
- 1 cup organic pumpkin puree
- 2 Tbs avocado oil
- 1 tsp vanilla extract alcohol free
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 1 tsp baking soda aluminum free
- ¼ cup organic coconut palm sugar
- Non-stick spray for donut pan
- For the chocolate glaze:
- 1 cup semi-sweet chocolate chips
- ⅓ cup coconut milk
- ¼ tsp pumpkin spice
- ⅛ tsp salt
Instructions
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For the donuts:
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In high-powered blender, add plantains, eggs, pumpkin puree, avocado oil and vanilla extract; blend for 2-3 minutes until fully combined and a liquid consistency is formed
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Add the dry ingredients to the blender, and blend for an additional 2-3 minutes until fully combined; the batter should be the same consistency as pancake batter (on the thicker side)
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Spray the donut pan with non-stick spray; be sure to spray each cavity liberally and evenly to avoid donuts sticking to pan
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Pour the batter into a large piping bag or a gallon sized resealable bag; cut tip of piping bag (½”) or the corner of the resealable bag; pipe batter into donut pan and fill the cavity completely, but do not overfill
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Place donut pan on a cookie sheet (for easy transport) and bake in the middle rack of the oven for 14 minutes; to ensure the donuts are done, insert a wooden toothpick into one of the donuts, and the toothpick should come out clean; if not, bake for an additional 1-2 minutes
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Cool for 5-10 minutes in the donut pan, then remove each donut from the pan and place on the cooling rack;
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For the chocolate glaze:
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In a glass bowl, combine all ingredients into the container, and use a rubber spatula to mix
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Microwave the mixture for 30 seconds; microwave for 1 additional minute in 30 – second intervals, stir to combine with a rubber spatula after each interval until the chocolate is fully melted (do not overheat as the chocolate will burn)
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Once the glaze is ready, dip the flat edge side of the donut into the glaze and place back on the cooling rack to set; for easy clean up, line a sheet of foil or parchment paper under the cooling rack