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Cider Doughnuts

These baked cider doughnuts are warm, soft, and full of spice, bringing the taste of fall into your kitchen with a light cider glaze on top.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 doughnuts
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1/2 cup sugar Can substitute with coconut sugar or erythritol for a diabetic-friendly version.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup apple cider
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
Glaze Ingredients
  • 1/2 cup powdered sugar Can use reduced-sugar or sugar-free powdered sweetener.
  • 2 tbsp apple cider

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a doughnut pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix apple cider, vegetable oil, egg, and vanilla extract.
  4. Combine wet and dry ingredients until just combined; do not overmix.
Baking
  1. Pour the batter into the prepared doughnut pan, filling each cavity about 1/2 full.
  2. Bake for 10-12 minutes or until a toothpick comes out clean.
  3. Let cool briefly before removing from the pan.
Glaze Preparation
  1. In a small bowl, mix powdered sugar and apple cider together until smooth.
  2. Dip the tops of the doughnuts into the glaze and allow it to set before serving.

Notes

Store doughnuts in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They can be frozen for up to 2 months without glaze.