Baked Apple Cider Donuts

Course: Breakfast, Dessert

Cuisine: American

Keyword: Apple Cider Donuts, Baked Apple Cider Donuts, Cider Donuts

Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 389kcal

Author: Colleen Kennedy

Quick & easy Baked Apple Cider Donuts. A delicious fall dessert or breakfast addition. However, tasty any time of the year! Dip donuts in Apple Cider Glaze or roll in spiced sugar, or some of each!

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Ingredients

Cider Donuts

1 ¾ cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅓ cup oil
¾ cup sugar
1 egg
½ cup apple cider

Apple Cider Glaze

2 cups powdered sugar
3-4 TBS apple cider

Instructions

Preheat your oven to 350 degrees and grease your donut pan or mini cupcake pan or silicone pan/mold. (You can also use a full size cupcake pan, see notes).
Combine flour, baking powder, salt, and spices in a medium bowl and whisk till blended. Set aside.
Combine oil, sugar, egg and apple cider in a bowl bowl and stir until blended.
Add dry ingredients to wet ingredients and stir until combined.
Spray/grease your pan. If using a donut pan, scoop your batter into a plastic baggie and snip off the end, swirl batter into your pan and fill each donut spot a little to a little more than half. Tap pan on counter until batter settles.
If using a cupcake pan, scoop or spoon batter into sprayed/greased pan. Filling just under ¾. Tap pan on counter till settled.
Bake for about 8 minutes or until toothpick comes out clean (as pans and altitudes vary) If you are using a mini cupcake pan, begin checking for doneness around 9 minutes (do not use a cupcake liners).
Make the apple cider glaze by combining the powdered sugar and apple cider. Adjust to your desired consistency of a thinner or a thicker glaze. If making my Spiced Sugar do so now.
If icing the donuts with Apple Cider Glaze, Allow the muffins to cool for about 10 minutes, then pop them out of the pan and onto a piece of parchment paper (hopefully you greased it well and they just pop out when you turn the pan over, if not give the pan a good whack!). Place your donuts on a cooling rack and allow them to cool a bit further as to not melt the glaze too much. Dip the tops of the cider donuts in glaze one by one and return to cooling rack. You can also double dip once glaze hardens a little. Add sprinkles, if using, once finished dipping while glaze is still wet.
If rolling in Spiced Sugar, allow to cool for 4-5 minutes, until you are just able to handle them. Melt a stick of butter in a bowl. In a separate bowl place the Spiced Sugar. Submerge each donut one by one in the melted butter. (one dip hand and one rolling hand) Drip off excess and quickly roll in the Spiced Sugar. Place on a cooling rack. Use the wet hand / dry hand method. These are AMAZING warm!!

Notes

Colleen's Notes: This is the pan I use - I am pretty sure I picked it up at Marshall's or TJ Max a couple of years ago for 6 bucks...worth every penny!

I double or even triple glaze my mini donuts. If I am in a rush and I want them to set quickly, I make the glaze thicker then pop them in the fridge for 10 minutes.

If your donut hole disappears when you glaze them, just swirl a toothpick in the center and allow the glaze to drip down.

My Spiced Sugar recipe is popular for a reason and its a fabulous homemade gift idea! It's amazing. If you choose not to use it, you can just season white sugar with cinnamon and nutmeg to your liking. Either way works.

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