donut pan<\/a> instead.<\/p>\n\n\n\nYou can do this by using a spoon or mini spatula<\/strong>. Or, you can add your donut batter to a piping bag<\/strong> (or large ziploc bag), snip the corner off, and pipe it into the donut cavities. This will give you a little bit of a cleaner look and a more puffy donut shape, I’ve found. <\/p>\n\n\n\nNext tip: Don’t buy the cheap spices, if you can help it.<\/strong><\/p>\n\n\n\nI always say to try and look for the spices in the glass containers, if you can afford them (I like to look for spice sales at my local King Soopers and buy them then!). The flavor is so much stronger and richer; it’s really worth the price.<\/p>\n\n\n\n
Last but not least, I almost made these gluten-free Chai donuts as gluten-free Chai Pumpkin Donuts.<\/strong> <\/p>\n\n\n\nBut, I didn’t want to share a second pumpkin donut recipe yet. HOWEVER, you can substitute the Greek yogurt with pumpkin puree if you’d like. <\/strong>Then you can have all the glory of Chai spices but also some pumpkin. This is a great way to use up that extra bit of leftover pumpkin puree from the can too, if you have a little leftover from another recipe.<\/p>\n\n\n\n