Pumpkin Donuts & Muffins with Chai Cream Cheese Frosting
A festive Fall classic, this pumpkin-forward recipe lets you make both pumpkin donuts and muffins!
Ingredients
Muffins/Donuts
- 3 cups canned pumpkin
- ½ cup butter room temperature
- 3/4 cup honey
- ¾ cup brown sugar
- 2 eggs
- 2 ¾ cups all purpose flour
- 2 tsp baking soda
- 3 tsp baking powder
- 3 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ginger
- ½ tsp salt
- ¾ cup loosely crushed walnuts
- 5 cardamom pods seeds removed and crushed
Frosting
- 8 oz cream cheese
- ½ cup butter room temperature
- 4 cups powdered sugar
- 2 tsp chai latte concentrate
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- In one bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cardamom, and salt. In another bowl, mix together the pumpkin puree, honey, sugar, butter, and eggs. Now mix the dry ingredients into the wet ones until combined. Stir in the crushed walnuts.
- Line 12 muffin molds with muffin wrappers and grease 12 donut molds. Use a piping bag (or ziplock with a hold cut in the corner) to fill up each muffin wrapper and each donut mold to about 75% capacity. Place in oven for 25-30 minutes or until a toothpick comes out clean.
- Meanwhile, prepare cream cheese frosting by using a hand mixer to blend together the cream cheese, butter, cinnamon, and chai concentrate. Slowly incorporate the powdered sugar, cup-by-cup, until combined. Now place this bowl in fridge until ready to use.
- Once the muffins and donuts are cooked, remove them from the molds and let them cool on a cooling rack. When they have reached room temperature, use a piping bag with an attachment to top each muffin/donut with the frosting. Finally, dust with some extra cinnamon.