Pumpkin Spice Donuts

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!

Servings: 12


  1. Preheat your oven to 350°F (if not using a doughnut maker).
  2. In a large bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and ground clove.
  3. In a smaller bowl, cream the sugar with the coconut oil. Add the kefir and the egg and mix well.
  4. Add the egg mixture to the flour mixture and stir just until mixed (the batter will be thick).
  5. 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.
  6. If you're using a doughnut maker, follow the manufacturer's instructions (we cooked ours for exactly two minutes).
  7. 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
Tags: , ,