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Glazed Maple Chai Donuts

Irresistible Glazed Maple Chai Donuts for Fall Whimsy

Delight in these Gluten-Free Glazed Maple Chai Donuts, bursting with autumn flavors and a heavenly maple glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 1 cup all-purpose gluten-free baking flour I recommend Outrageous Baking for the best results.
  • 1/2 cup almond flour You can substitute this with additional gluten-free flour if needed.
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar Opt for organic for an improved taste.
  • 2 large eggs Use flax eggs for a vegan version.
  • 3/4 cup brewed chai tea (cooled) Make sure it’s cooled before mixing in.
  • 1/2 cup unsweetened applesauce Feel free to swap it with mashed banana or pumpkin puree.
  • 1 teaspoon vanilla extract
For the Glaze
  • 1/4 cup maple syrup
  • 2 tablespoons vegan butter You can use regular butter if not avoiding dairy.
  • 1 cup powdered sugar (sifted) Organic powdered sugar is recommended for the best flavor.
  • optional maple extract Intensifies the maple flavor for even more deliciousness.
For Topping
  • 1/2 cup chopped pecans Feel free to substitute with walnuts or skip altogether if you prefer.

Equipment

  • Donut pans
  • mixing bowls
  • whisk
  • Piping bag
  • Saucepan

Method
 

Step‑by‑Step Instructions for Glazed Maple Chai Donuts
  1. Preheat your oven to 350°F (175°C) and prepare two donut pans with non-stick spray.
  2. In a bowl, combine gluten-free flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together brown sugar, eggs, cooled chai tea, applesauce, and vanilla extract until smooth.
  4. Combine wet and dry ingredients, stirring gently until just mixed, then transfer the batter to a piping bag.
  5. Fill the donut molds about two-thirds full and bake for 15-18 minutes until done.
  6. Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
  7. While cooling, prepare the glaze by heating maple syrup and vegan butter, then whisk in powdered sugar and maple extract.
  8. Dip the cooled donuts into the glaze and allow excess to drip off.
  9. Sprinkle tops with chopped pecans immediately, then enjoy with a cup of chai!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For best results, glaze just before serving.