Pumpkin Spice Doughnuts

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, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and ground clove.
  3. In a smaller bowl whisk together the egg, sugar, kefir and melted butter.
  4. Add the egg mixture to the flour mixture and stir just until mixed. The batter will be thick.
  5. If you're using a doughnut maker, just follow the manufacturer's instructions - we cooked ours for exactly two minutes.
  6. If you're using a donut pan or sheet pan, bake in your oven for 8-10 minutes, or until golden brown.


  • Substitute up to 3/4 cup of whole-wheat flour, if you would like.
  • Substitute a flax egg (1 Tbsp milled flax seed mixed with 3 Tbsp warm water) for egg if necessary.
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