Baked Apple Cider Donuts are a quick breakfast idea for cozy fall mornings!
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.
Whisk together gluten free flour, baking powder, baking soda, sea salt and pumpkin spice.
In another bowl combine melted butter, egg, coconut sugar, apple cider and applesauce.
Slowly fold dry ingredients into wet. Stir until just combined, do not over mix.
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.
Bake for 10 minutes. Donuts will be done when a toothpick comes out clean.
In a shallow dish, combine 4 tbsp of coconut sugar with 1 tsp pumpkin spice.
Melt 1 tbsp of butter. Once donuts have cooled, use a a food brush to gently brush butter onto each donut top.
Place donut into mixture and gently roll until coated.
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.