These mini Pumpkin Spice Doughnuts are lightly spiced, moist and subtly sweet. They’re great with breakfasts, as a snack or on a table for brunch. Enjoy them with a glass of cold kefir!
Cultured Dairy: The Nutrition Benefits You Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Servings: 12Ingredients
- 1/2 cup Lifeway Vanilla Lowfat Kefir
- 1 1/2 cups all-purpose flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 1 1/2 teaspoons pumpkin pie spice
- 1 large egg**
- 1/2 cup white sugar***
- 4 Tbsp virgin, unrefined coconut oil****
Directions
- Preheat your oven to 350°F (if not using a doughnut maker).
- In a large bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and ground clove.
- In a smaller bowl, cream the sugar with the coconut oil. Add the kefir and the egg and mix well.
- Add the egg mixture to the flour mixture and stir just until mixed (the batter will be thick).
- Transfer the batter to a piping bag or a large freezer bag (cut off one corner to make a piping bag). Pipe the batter into a doughnut maker, or into a mini doughnut pan.
- If you're using a doughnut maker, follow the manufacturer's instructions (we cooked ours for exactly two minutes).
- If you're using a doughnut pan, bake in the oven for 8-10 minutes, or until golden brown.
- *Substitute up to 3/4 cup of whole-wheat flour, if you would like, or use your favorite cup-for-cup gluten-free flour blend.
- **Substitute a flax egg (1 Tbsp milled flax seed mixed with 3 Tbsp warm water) for egg, if desired.
- ***If you're looking for a less-processed white sugar, try rapadura or sucanat.
- ****We like to use coconut oil in place of butter, but butter works well here, too.
- If our Pumpkin Spice Kefir isn't in season you can use Madagascar Vanilla Lowfat Kefir
