Pumpkin Chai Donuts with Maple Syrup Glaze

October 26, 2018

Pumpkin Chai Donuts with Maple Syrup Glaze

These donuts are the perfect blend of fall and cozy perfection. With hints of chai tea and pumpkin spice, these are the perfect recipe to mix together on a fall afternoon. 


1/4 cup hot water

4 chai tea bags

1/4 cup Collagen Peptides

1/4 cup pumpkin puree

2 T butter

2 teaspoons apple cider vinegar

1 tsp vanilla

1 egg

1/3 cup maple syrup

1 1/4 cup whole wheat flour

1 tsp baking powder

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 tsp cinnamon


3 T butter

3 T maple syrup

1/2 tsp vanilla


Heat oven to 400 degrees and grease donut pan.

Heat water to boiling. Steep 4 tea bags in hot water for 5 minutes.

While steeping, combine wet ingredients in mixing bowl. 

After steeping, remove tea bags, and dissolve collagen in water.

Pour tea mixture into wet ingredients.

Continue adding in remaining ingredients and mix.

Place batter into gallon sized plastic bag and cut a hole in the corner to use for piping batter into donut pan. 

Pipe evenly into pan.

Bake for 10-12 minutes, or until they spring back when touched. 


In a saucepan over medium heat, melt butter.

Add syrup and bring to a rolling boil for 30 seconds.

Reduce heat. Simmer for 5 minutes.

Remove from heat and stir in vanilla.

Spoon over warm donuts.