Pumpkin Spice Donuts with Chai Sugar

There’s something about pumpkin spice that instantly makes it feel like fall. But these Pumpkin Spice Donuts with Chai Sugar take things to the next level. Soft, baked pumpkin donuts are coated in a spiced chai sugar that’s warm, cozy, and totally irresistible. They’re the perfect sweet treat to pair with your morning coffee or serve at a fall brunch.

Baking these pumpkin donuts is surprisingly simple—no frying or fancy equipment. You just need a donut pan and a quick batter that comes together in one bowl. The best part of these donuts is the sweet chai sugar. It’s a fragrant mix of chai tea, cinnamon, cardamom, ginger, and a touch of cloves, that brings a warm, spiced crunch to each donut. These donuts are the perfect excuse to turn on the oven, grab a cup of coffee, and fully embrace pumpkin season.

If you’re as pumpkin-obsessed as I am, don’t stop at these donuts! I’ve got plenty of cozy pumpkin recipes you can enjoy all season long, like my Pumpkin Bread with Cream Cheese Frosting, No Bake Pumpkin Cheesecake Bars, and Hawaiian Bread French Toast.

Why You’ll Love These Pumpkin Spice Donuts

• Baked, not fried- No hot oil, no mess! Just pop them in the oven for an easy, lighter donut option.
• Soft and fluffy texture- They bake up perfectly tender with a soft crumb that practically melts in your mouth.
• Warm chai sugar coating- Each donut is rolled in a sweet spiced sugar that’s rich with chai-inspired flavors.
• Full of pumpkin goodness- Real pumpkin and warm fall spices make these a seasonal treat.

Ingredient Notes and Substitutions

• Flour- All-purpose flour works perfectly here. If you need a gluten-free option, use a good 1:1 gluten-free baking flour.
• Baking soda- Helps the donuts rise and gives them a soft, tender crumb. Make sure it’s fresh for best results.
• Baking powder- Adds extra lift to keep the donuts fluffy.
• Spices- I use cinnamon, clove, nutmeg, ground ginger, and cardamom. This cozy spice blend gives the donuts their classic pumpkin spice flavor with a chai-inspired twist. Feel free to adjust the amounts to your taste or use pumpkin spice as a shortcut if that’s what you have on hand.
• Chai tea- I use a loose Masala chai, which I grind in a coffee grinder until it’s a fine powder.
• Light brown sugar- Adds moisture and a hint of molasses flavor. You can substitute dark brown sugar for a richer taste.
• Oil- Use a neutral oil like vegetable, olive or avocado oil.
• Granulated sugar- Used in the spiced sugar coating. Coconut sugar can work in a pinch, but it will give a deeper, more caramel-like flavor.
• Butter- I use melted butter to brush onto the donuts before coating them with sugar.
• Egg- Pull from the refrigerator 1-2 hours before mixing to allow them to come to room temperature.
• Pumpkin puree- Make sure you’re using pure pumpkin puree, not pumpkin pie filling.

How To Make Chai Sugar

STEP 1: Process sugar and chai. In a coffee grinder or food processor, combine the sugar and chai tea. Process until the tea is finely ground and fully blended with the sugar.

STEP 2: Mix with spices. Transfer the tea mixture to a shallow bowl. This makes it easy to coat the donuts later. Then, whisk in the spices. Set aside.

Baked Pumpkin Donuts

STEP 1: Grease donut pans. Preheat oven to 350℉. Then, lightly grease your donut pans with nonstick spray and set them aside.

STEP 2: Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all of the spices.

STEP 3: Combine butter and sugar. In a separate bowl, start by whisking together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.

STEP 4: Add the wet ingredients. Whisk in the eggs one at a time, making sure to mix well after each addition. Then, stir in the pumpkin puree.

STEP 5: Add the wet ingredients to dry ingredients. Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to over mix.

STEP 6: Fill donut pan. Once the batter is ready, transfer it to a piping bag. Then, pipe the batter into the greased donut pans, filling each cavity about 3/4 full.

STEP 7: Bake the donuts. Place the pans in the oven and bake for 12 to 14 minutes or until a toothpick inserted into the center comes out clean.

STEP 8: Cool. Allow the donuts to rest in the pan for a few minutes before carefully transferring them to a wire rack.

STEP 9: Coat the donuts. While the donuts are still warm, brush them with the melted butter. Make sure to cover all sides for the sugar to stick evenly. Then, dip each donut into the chai sugar, turning and pressing gently to fully cover all surfaces. Serve the donuts warm or place them on a wire rack to cool.

Tips for Success

Use a piping bag for easy filling. Piping the batter into the donut pan helps keep the shape neat and prevents overfilling. If you don’t have a piping bag, a zip-top freezer bag with the corner snipped works great.

Let them cool briefly in the pan. A few minutes of cooling helps the donuts firm up just enough to remove them without breaking.

Brush, don’t dip. Brushing the donuts with melted butter (instead of dipping) gives you better control and keeps them from getting too greasy, while still helping the chai sugar to stick beautifully.

Coat while warm. The sugar sticks best when the donuts are still slightly warm, so don’t wait too long to brush and coat them.

Use a good-quality chai tea. The flavor of the chai sugar really shines, so using a good chai blend with bold spices will make a big difference.

Frequently Asked Questions

Storing and Freezing

These Pumpkin Spice Donuts with Chai Sugar are best enjoyed the same day they are made. If you have leftovers, store them in an airtight container at room temperature for up to two days. Keep in mind the sugar may soften a bit over time as it absorbs moisture from the donuts.

If you’d like to freeze the donuts, it’s best to do so before brushing with butter and adding the chai sugar. Let the baked donuts cool completely, then place them in a freezer-safe container or bag for up to two months.

When you’re ready to enjoy, thaw the donuts at room temperature, lightly warm them in the oven if desired, then brush with melted butter and generously coat in fresh chai sugar just before serving for the best texture and flavor.