Get ready for your new favorite fall recipe. This weekend I took my cousin and his girlfriend to a local apple orchard that makes the best apple cider. When I woke up yesterday morning I was craving doughnuts and knew we had just enough cider left to make a batch of these little gems. So I grabbed my mini doughnut pan, brewed some coffee, and got to work!
I've made apple cider doughnuts before but these are even easier for a relaxed morning. Baked and not fried which means they're ready to go in 30 minutes! I'm so glad I took the time to adapt this recipe because I'm going to be making it all autumn. Recipe after the jump. Happy apple season!
For the doughnuts:
- 1/2 cup apple cider
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ginger
- 1 tsp salt
- 1 large egg
- 1 tbs unsalted butter, melted
- 1/4 cup brown sugar
- 2 tbs granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tsp cinnamon
Preheat oven to 350F degrees. Spray a mini muffin pan or doughnut pan with nonstick spray. Set aside.
Reduce apple cider by simmering over medium heat in a small saucepan on for 15 minutes. Once it has reduced slightly allow it to cool in the refrigerator.
Combine the flour, baking powder, baking soda, cinnamon, pie spice, ginger, and salt together in a large bowl.
In a separate bowl whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the sour cream, vanilla, and reduced apple cider.
Fold the wet ingredients into the dry ingredients. Be sure not to over mix or the doughnuts will be tough.
Pour the batter into your pan, filling 3/4 of the way full. Bake mini doughnuts for 7 minutes or muffins for 10 minutes.
While the doughnuts are baking melt the butter for the topping then combine the cinnamon and sugar in a separate bowl.
Remove cooled doughnuts from the pan, dip in the melted butter, then dip or sprinkle with cinnamon sugar combination.