Apple Cider Cinnamon Donuts

Fall is still here and I am all about theapples, so move over pumpkin. Now, I still love pumpkin, but I think apple is so underrated this time of year and needs more love. Apple cider donuts have been a fall staple for a few years and many grocery stores and bakeries sell them..but are they really that good? My opinion is no. I think these are just too easy to make to pay for sub-par donuts. These apple cider donuts are baked and have a cakey texture so you won’t feel too guilty or get that grease that usually comes with donuts. These are light and fluffy and best served warm right out of the oven. If I am being honest, a few of these didn’t even get a cinnamon sugar coating because I couldn’t resist eating them out of the pan. This recipe took me a few tries because I wanted an apple flavor that was there, but not overpowering – so don’t worry, you won’t find any apple cider vinegar in these. Anyways, I use a donut pan for these, but you could make mini muffins or use a baking sheet and pipe a circular shape – you may just need to cut a hole in the middle when they are finished if you are wanting the donut shape. These are also best fresh, but you can put them in an airtight container for 2-3 days. If you save them for later, they are definitely best heated up for 15-20 seconds. I would also recommend if you are saving them for later, don’t coat them in the cinnamon sugar until you are ready to eat them. Because these stay so moist, the cinnamon+sugar mixture will become absorbed if you store them. Whip up a batch for the weekend and enjoy with a cup of coffee or tea!

2 Cups Apple Cider
2 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Brown Sugar
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Cardamon
1/3 Cup Butter, Melted
2 Eggs
1 Tsp Vanilla

For the Topping:

1/2 Cup Sugar
4 Tbsp Cinnamon
1/4 Cup Butter, Melted

Makes: 12-14 Donuts
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes

To Make:

Preheat oven to 350 degrees Fahrenheit.
In a medium saucepan, add the apple cider and heat on high until it starts to boil. Cook for 15-20 minutes, stirring occasionally until the cider reduces by half. Once reduced, allow to cool.
In a large mixing bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cardamon, and brown sugar. Stir to combine well.
In a medium bowl, add the melted butter, reduced cider, eggs and vanilla. Whisk to combine well.
Slowly whisk the wet ingredients in to the dry ingredients until well combined.
Add the batter to a pipping bag (you can also use a ziploc bag and cut one of the corners). Pipe the batter in to a well greased donut pan – make sure you do not fill all the way, just to cover the bottom.
Place in the oven and bake for 8-10 minutes until cooked through.
Remove from the oven and allow to cool for a few minutes.
Repeat steps 6-8 until all the batter has been used if you only have a single donut pan.
Now it is time to top the donuts. In a shallow bowl, mix together the cinnamon and sugar.
Gently brush a donut with the melted butter all around and dip in the cinnamon+sugar mixture, coating the entire donut. Repeat this step with all donuts!