• Preheat your oven to 350° F and spray your donut pan liberally with non-stick spray.
  
• Add your flour, sugar, baking soda, and baking powder to a bowl.
  
• Add the pumpkin spice pudding mx.
  
• Add the chai drink mix. Mix until combined.
  
• In a separate bowl, add your milk, sour cream, oil, and egg.
  
• Mix together the wet ingredients and add them to the dry ingredients.
  
• After the batter is combined, spoon into each donut hole into the pan, filling only half-way full.
• Bake for 12-14 minutes. Remove from the oven and allow to cool for 10 minutes before removing and finish cooling on a cooling rack.

Chai Icing

• In a small sauce pan add the milk and chai. Turn on the heat to low and stir frequently until the milk mixture is warm. Add the powdered sugar and whisk until combined.
• Dip cooled donuts into the icing and place on a cooling rack.
• I like to double-dip. So I dip 6 donuts once, and then go back around a dip them a second time. Immediately after dipping the second time I sprinkle with cinnamon sugar.
• Serve immediately or you can store in an airtight container up to 5 days.