Fall in Love with These Simple Apple Cider Doughnuts! 

In the fall months it seems like everyone is going crazy for pumpkin spiced everything. Me? I start craving apples! I just love the sweet, juicy flavor of apples in the fall. From apple pies for dessert to Maple Applesauce Pork Roast there are so many great ways to incorporate apples into family dinners. And, when you pair apples with cinnamon you get that classic combination of yumminess! For this recipe I combined those flavors into one of my favorite fall treats, apple cider doughnuts.

Apples are plentiful during the fall months and they keep well for a long time, well into the winter, if you store them in the fridge. And, it’s easy to also find apple cider at most grocery stores or at a local orchard.

For these apple cider doughnuts, in addition to the cider, you will need just a few other ingredients that you likely already have on-hand.

What You Need to Make Baked Apple Cider Doughnuts

For this recipe you’ll need some basic ingredients plus 2 cups of apple cider.

• all-purpose flour
• brown sugar
• baking powder
• salt
• baking soda
• dried ground ginger
• ground cinnamon
• dried ground nutmeg
• apple cider
• eggs
• butter
• non-stick cooking spray

Also, this recipe uses doughnut pans which are similar to muffin pans except they’ve got a center peg in each cup which forms the hole of the doughnut. I like using Wilton’s Doughnut pans because I’ve found the doughnuts don’t stick and will pop right out after they’ve had a chance to bake.

How to Make Apple Cider Doughnuts

Start by preheating the oven to 350 degrees and generously oiling two doughnut pans.

This recipe makes two dozen doughnuts, so you’ll need to work in batches unless you have enough pans to make them all at once.

In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the apple cider, melted and cooled butter, and eggs. Gently fold the wet mixture into the dry mix until combined. Be careful not to over mix the batter which will make your doughnuts tough.

Spoon mixture into prepared doughnut pans being careful to avoid the center peg. Put into the oven and bake for 10-11 minutes. Remove from the oven when the doughnuts spring back when lightly pressed, don’t let them get too brown, as they’ll dry out quicker.

Allow doughnuts to cool in the pan for a few minutes before sliding them out of the pans. You may need to slide a thin offset spatula around the rims of the doughnuts if you find they’ve stuck. Set on a wire rack to finish cooling.

If you’re working in batches, add the next batch to your pan(s) and place it in the oven.

Melt the butter for the coating in a shallow pan and set aside. A pie plate works well for this. Mix the sugar and cinnamon together in a large zip bag or bowl. When the doughnuts are cool enough to the touch, dip each in the melted butter, working one or two at a time.

Drop into the zip bag and shake to coat them in the cinnamon-sugar mixture. Or, if you’re working in a bowl turn to coat both sides. Lay the doughnuts on a paper-lined plate. Next, repeat until all doughnuts have been coated.

Can I Substitute Sugar in the Apple Cider Doughnut Recipe?

If you are cutting sugar out of your diet and wonder if you can substitute the sugar from the recipe know that you can. It may not turn out exactly the same but it is possible.

I’ve used monkfruit sweetener which has a 1:1 substitution. I also think that that it tastes very similar to sugar.

What If I Don’t Have Doughnut Pans?

This batter is too wet to be about to roll out and cut using doughnut cutters. If you don’t have doughnut pans you can pipe the batter using a piping bag into a circle onto baking sheets. This batter is too wet to be about to roll out and cut using doughnut cutters.

These doughnuts are delicious and make a tasty treat either as dessert after dinner or you can have them for a breakfast since it doesn’t take a whole lot of time to make.

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What are your favorite treats to enjoy during the fall weather? Let me know in the comments below.