Baked Pumpkin Apple Cider Donuts
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September 25, 2019Fall is officially here with these Baked Pumpkin Apple Cider Donuts. Perfect for snacking or eating as part of your breakfast!
Nothing says fall more than going apple picking and getting your hands on a warm apple cider donut! Oh and pumpkin flavored anything! So what’s is the best of both worlds? Freshly baked Pumpkin Apple Cider donuts! And yes, as much as I am still a Apple Cider Donut fan these are a very close second, and my son and hubby agree 😉
These Pumpkin Apple Cider Donuts are easy to make and taste amazing just out of the oven! One thing I don’t like about apple cider donuts is them a day+ old, they are stale and just no good. Three days in and these donuts are still moist! I think it has do with the butter + pumpkin spice coating that adds/locks in the moisture. I’ve been enjoying them with a cup of coffee at breakfast most morning this week and am currently planning when to make them next!
My son has been difficult to get cooking with me recently but was 100% in when I said we were making donuts. He’s a big donut fan! Whatever works 😉
- 1 cup apple cider, reduced to about ¼ cup
- ½ cup pumpkin puree
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup milk
- 1 teaspoon pure vanilla extract
- Coating
- ½ cup (200g) granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice*
- 4 Tablespoons (1/2 stick) unsalted butter, melted
- Start by reducing apple cider. In a small pot on medium heat, add apple cider and cook for 10-15 minutes until reduced to about ¼ cup. Remove from heat and let cool while you prepare the batter. (*Note you can skip this step and just use ¼ cup apple cider, reduced apple cider just brings a stronger flavor to the donut)
- Preheat oven to 350 degrees. Spray donut pan with cooking spray.
- In a medium bowl add dry ingredients; flour, baking soda, baking powder, cinnamon, pumpkin spice and salt. Mix to combine.
- In another medium size bowl add wet ingredients, sugar, melted butter,egg, milk, and vanilla. Mix to combine. Then add in reduced apple cider and pumpkin puree. Mix to combine.
- Add dry ingredients into wet ingredients and mix just until combined.
- Spoon batter to donut pan, filling half way.
- Bake in preheated oven for 15 minutes or until cooked through. Remove pan from oven and let cool for 1-2 minutes. Remove donuts from pan and let cool on wire rack. Place donut pan in freezer to cool down for 2 minutes, then remove and refill with batter. Recipe makes about 12-14 donuts.
- For the coating. Melt butter in a small dish. In another small bowl add sugar, cinnamon and pumpkin spice and mix to combine. Using a brush, lightly brush donuts with melted butter then dip in sugar and spice mixture. Flip donut over and repeat on the other side.