Apple Cider Donuts
This tasty fall-inspired baked good will fill your kitchen with the aromas of the season. You can make this flight and fluffy recipe as donuts or as cupcakes. Whether you’re making them for house guests or a weekend brunch, these donuts are sure to impress. Make a double batch because they’ll go quick!
Servings - 12
- 1 cup apple cider (Not vinegar)
- 2 Tbl melted coconut oil (Or other neutral oil or butter)
- 1/4 cup unsweetened apple sauce
- 1/2 cup non-dairy milk (I use oatmilk for baking)
- 1 tsp vanilla
- 2 cups all purpose flour (or sub 1:1 GF blend)
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (or cinnamon)
- 1/4 tsp salt
Preheat oven to 350 F.
Whisk dry ingredients together. In a separate bowl mix wet together. Combine the wet ingredients into the dry and fold to mix, but leave some lumps like when you make pancakes.
Spray donut or muffin pan with oil and fill each mold to the top with the batter.
Bake 10-12 min. Let cool for 1 minute in the pan then remove donuts by carefully flipping the pan over onto a wire rack. Sprinkle with turbinado sugar while still slightly warm. Let cool completely before serving.
If making these as muffins don't use pan liners. Spray the muffin tin with oil. Fill each mold 3/4 of the way. Muffins may take as long as 15 minutes to fully bake. Use a cake tester or toothpick to check the center.