Easy Chai Spice Donuts

Homemade baked chai spice donuts are perfect for cool mornings. Each bite is flavored with cozy fall spices like cinnamon, cardamom, ginger, and allspice. Ready in 35 minutes, use this recipe to make donuts or donut holes! Another favorite fall donut recipe is my apple cider donuts— try those next.

chai spice donut holes with a bite out of one showing the inside

Do you have a donut pan? Add this fun baking tool to your collection because today we’re making baked chai spice donuts!

chai spice donuts

Why You’ll Love These Baked Donuts:

  • Baked, not fried
  • A quick & easy breakfast treat
  • Double dose of chai spice– in the batter and the coating
  • Just like baked cinnamon sugar donuts with a fall twist
  • Soft, dense, and cakey (more like a muffin than a fried donut)
  • Make donuts or donut holes with the same recipe

chai spice mixture in a glass bowl with a spoon

Two Parts to Baked Chai Spice Donuts

  1. Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my chocolate frosted donuts, banana donuts, baked sprinkle donuts, baked maple donuts, baked cinnamon sugar donuts, and crumb cake donuts (doubled for that recipe). It’s a very thick batter that produces tight-crumbed, cakey donuts. There’s a small handful of basic ingredients required like flour, egg, leaveners, sugar, and milk. I like to add a little sour cream to the donut batter for a moisture punch (Greek yogurt works too). Add cinnamon, ginger, cardamom, and allspice for ultimate chai flavor.
  2. Chai Spice Coating: While I dabbled with the thought of glazing these donuts, I kept going back to my cinnamon sugar standard. Only with the addition of our chai spice mix. Each baked donut is dipped in butter and generously coated in a sugar/chai spice mixture. Just wait until you smell these easy chai donuts– you’ll wish this scent was available in candle form.

pouring wet ingredients into a glass bowl with dry ingredients

Quick Overview: How to Make Baked Chai Spice Donuts

These baked donuts are such an easy breakfast treat– essential as the days get shorter and our schedules get busier. No electric mixer required!

  1. Make the sugar & spice mixture. Combine the granulated sugar, cinnamon, ginger, cardamom, and allspice. (We use the same spices to coat white chocolate chai snickerdoodles.) Part of this sugar/spice mixture will be for the actual donut batter while the other part will be for the donut coating.
  2. Make the donut batter. Whisk the dry ingredients together, whisk the wet ingredients together (including 1/3 cup of the sugar/spice mixture), then combine the wet and dry ingredients.
  3. Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this in my pumpkin donuts post.) Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
  4. Bake. They bake up VERY quickly!
  5. Top the donuts. If the remaining melted butter has solidified, re-melt it. Dip each warm donut into the melted butter, then dunk into the remaining sugar/spice mixture. Make sure to coat all sides! This coating would be equally delicious on pumpkin donuts.

chai spice donut batter in a glass bowl with a metal whisk

Use This Batter for Donuts or Donut Holes

Make donuts or donut holes with today’s easy chai spice donut batter– you’ll get about 8 regular size donuts or 20 donut holes. While I love the look of classic donuts, itty butty donut holes are adorable– and perfect if you a) don’t have a donut pan or b) need to feed a crowd. Simply bake the donut holes in a mini muffin pan for 9-10 minutes. Super simple!

chai spice donuts with a cup of coffee in a glass mug

chai spice donut holes on a purple plate with a cup of coffee in a glass mug

More Donut Recipes

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chai spice donut holes with a bite out of one showing the inside

Easy Chai Spice Donuts

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 8 donuts or 20 donut holes
  • Category: Donuts
  • Method: Baking
  • Cuisine: American


Baked and completely easy chai spice donuts are extra delicious and ready in under 30 minutes!


  • 1 and 1/2 cups (300g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tablespoons; 115g) unsalted butter, melted and slightly cooled (divided)
  • 1 large egg*
  • 1/4 cup (60g) sour cream*
  • 1/4 cup (60ml) milk*
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350°F (177°C). Spray donut pan or mini muffin pan with non-stick spray. Set aside.
  2. Make the donuts: Whisk the granulated sugar, cinnamon, ginger, cardamom, and allspice together. Set aside.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Whisk 3 Tablespoons of melted butter, egg, 1/3 cup of the sugar/spice mix (the rest is for the coating), sour cream, milk, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
  4. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 – 3/4 of the way full. (You can see me doing this in my pumpkin donuts post.) Or, if making donut holes, spoon the batter into the mini muffin pan, filling each 3/4 of the way full. You’ll only need a couple teaspoons of batter for each.
  5. Bake the donuts or donut holes for 9–10 minutes or until the edges are lightly browned and when poked lightly with a finger, they spring back. Once done, transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.
  6. Top the donuts: Re-melt the remaining butter if it has solidified by now. Dip the donuts in the melted butter, then dunk into the remaining sugar/spice mixture, making sure to coat all sides. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.


  1. Freezing Instructions: You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.
  2. Special Tool (affiliate link)Donut Pan
  3. Room Temperature Ingredients: I find it is best to have these 3 ingredients at room temperature. The batter comes together very easily. Any milk works, whether that’s whole milk, skim milk, soy milk, coconut milk, or almond milk.
  4. Adapted from baked cinnamon sugar donuts.

Keywords: baked chai spice donuts, chai donuts


  1. I made these yesterday and they are my new favorite baked donut! I halved the sugar because I’m trying to cut down and I didn’t miss it at all. I cut the recipe in half and made 4 donuts, 2 for me and 2 for my husband. It was just the right amount! 🙂 Thanks again for a great recipe!

  2. Hi Sally!
    My son would love to have these donuts in his next college care package. Do you think they would survive being mailed?  It would take about 2 days to reach him. Thanks! 

    1. Absolutely. They’d be perfect for mailing. I’d stick them in a tupperware.

  3. Could these be made with gluten free flour?

    1. I’m sure they could. I have never tried it though!

  4. I asked for a donut pan for my birthday back in October (which I got by the way) because of this recipe.  I finally got around to making them today.  They are delicious-wish I hadn’t waited so long!  

  5. Hi Sally, would this recipe work using a jumbo muffin pan? 

    1. Definitely! I’m unsure how many this batter will yield. Not too many since jumbo muffins require a ton of batter each.

  6. Hi Sally,

    Is it possible to substitute whole wheat flour for all-purpose flour?

    Thank you!

    1. Hi Minola! You can use whole wheat flour instead of all-purpose flour in these chai spice donuts, but they will taste a little heavier. Keep that in mind.

  7. Mary Kate DePrimo says:

    Hi! So excited to try these- your recipes are my favorite! I have chai powder. Could you give me an idea of how much to use in place of the spices? Thanks!

    1. I hope you love these! I would recommend keeping the total amount of spices the same!

  8. My husband and I love these and have made several times. Quick and easy to put together. Have almost eliminated our trips to the donut shop in town on the weekends. We always want these! Sally’s recipes are always fantastic, she’s my go-to!

  9. I can’t wait to try this recipe! I was wondering if I can double the recipe, or would you recommend making it in two seperate batches? Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Madison, I recommend making 2 individual batches! Doubling the recipe could lead to over or under mixing the batter. Hope you love them!

  10. Hi Sally! Can you suggest an egg sub for this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Svasti, we have very little experience with egg free baking recipes and the best egg replacements to use. However, we do have a section on our website with naturally egg free baking recipes — ones where eggs aren’t really needed. I hope you find some to enjoy! If you do try any egg substitutes for this particular recipe, we’d love to know how it turns out for you.

    2. Svasti – I have used applesauce in place of egg in Sally’s other recipes and had success.

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