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Baked Apple Cider Donuts are a quick breakfast idea for cozy fall mornings!
Baked Apple Cider Donuts
Fall is here and I love all things apple cider. I feel it can be sort of wrong to drink apple cider outside of the season.
So you better believe I’m going to create as many uses for apple cider as I can. These healthy donuts are inspired by an original recipe posted in Garden in the Kitchen.
I loved the original recipe but tweaked it just a bit to reduce the amount of refined sugar. Rather than using processed sugar, I swapped it out for coconut sugar. I was sure to include the natural sweetness of apples with lots of delicious fresh apple cider!
The results was a deliciously sweet yet light and fluffy donut! My girls loved these donuts and who doesn’t love a kid friendly breakfast?
Love Donuts? Try these other Healthy Donut Recipes from Momma Fit Lyndsey
The Tools I Used to Make Healthy Donuts
You may be asking – do I need a donut pan to make donuts at home? The answer is no!
You can use a donut cutter to make delicious baked donuts at home. The bonus with this method is that you get delicious donut holes as an added bonus!
You could also make donuts in the air fryer (one of my favorite tools!) to make delicious crispy-on-the-outside, soft-on-the-inside donuts. Air frying them at 350F for 3-4 minutes per side sounds like a good place to start!
Baked Apple Cider Donuts
Baked Apple Cider Donuts are a quick breakfast idea for cozy fall mornings!
Ingredients
- 2 cup gluten free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 1/2 tsp pumpkin spice divided use
- 1/2 cup unsalted butter melted
- 1 large egg
- 1/2 cup coconut sugar
- 1/2 cup apple cider
- 1/2 cup unsweetened applesauce
Instructions
Donut Instructions
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Preheat oven to 375. Spray a 6-donut donut pan and set aside. If you have two donut pans, prepare a second one with cooking spray.
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Whisk together gluten free flour, baking powder, baking soda, sea salt and pumpkin spice.
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In another bowl combine melted butter, egg, coconut sugar, apple cider and applesauce.
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Slowly fold dry ingredients into wet. Stir until just combined, do not over mix.
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Using a plastic bag, place donut mixture into bag and snip one bottom corner. Fill donut pan with three circles of donut batter. Gently tap donut pan to even them out.
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Bake for 10 minutes. Donuts will be done when a toothpick comes out clean.
Pumpkin Spice + Sugar Topping Instructions
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In a shallow dish, combine 4 tbsp of coconut sugar with 1 tsp pumpkin spice.
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Melt 1 tbsp of butter. Once donuts have cooled, use a a food brush to gently brush butter onto each donut top.
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Place donut into mixture and gently roll until coated.
Recipe Notes
You can swap out a flax egg for eggs for allergy-friendly donuts. Coconut oil for butter will also make these a vegan donut recipe.
Donuts may be stored in an air-tight container on your countertop for 2-3 days. Donuts can be placed in a freezer-proof container and frozen for up to 3 months. Defrost and warm in oven or microwave.
I tried this recipe out because I was sick of giving my girls the same old breakfast each morning! I want them to be adventurous with their food and learn to love seasonal flavors!
What are some things your kids are trying this season? Anything I should try? Tell me about it in the comments!
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