Fall is in the air, and what better way to celebrate the season than with a batch of warm, aromatic Baked Mini Apple Cider Doughnuts? These bite-sized treats capture the essence of autumn with every delicious bite. Whether you’re planning a cozy gathering or simply want to indulge in a sweet fall-inspired treat, these doughnuts are the perfect choice.
| Name | Baked Mini Apple Cider Doughnuts |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 24 mini doughnuts |
| Yield | 24 mini doughnuts |
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup apple cider
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a mini doughnut pan with cooking spray or butter and set it aside.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
3. Combine Wet Ingredients:
In another bowl, mix together the apple cider, melted butter, egg, and vanilla extract until well combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.
These Baked Mini Apple Cider Doughnuts are a delightful autumn treat that will have your kitchen smelling like a cozy apple orchard. Enjoy the warm flavors of cinnamon, nutmeg, and apple cider in every bite. Share them with friends and family, and let the flavors of fall brighten your day.
Estimated Nutrition per Serving
Calories: 350 calories per muffin
Total Fat: 12g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 350mg
Total Carbohydrates: 7g
Dietary Fiber: 1g
Sugars: 13g
Protein: 4g
I admit it. One of the main reasons I love apple picking in the autumn is the opportunity to necessity of indulging in an apple cider doughnut.
These are honestly the only type of doughnuts I crave during the year, as they are far superior to any doughnut you can buy in a store. Freshly made and intoxicatingly aromatic, these rings of warm fried dough practically melt in your mouth.
Obviously not one to attempt (or be interested in, for that matter) deep-frying any food, I set out to make a baked version of this seasonal favorite.
These incredibly light, tender, and airy doughnuts are like little pillows of spiced apple cake. Although the texture is the absolute antitheses of dense, there is plenty of flavor packed into each mini doughnut.
Though they won’t win any points in the satiety department, these doughnuts are definitely a healthier option than the deep-fried variety. At around 45 calories per mini doughnut, you can guiltlessly add a couple to a healthy breakfast spread as either an “appetizer” or “dessert”.
As noted below, the doughnuts are best when eaten hot from the oven; but given how many we have left over, I’ve already started brainstorming what to do with the rest. How about crumbling a couple on top of tangy Greek yogurt or stirred into creamy stovetop oatmeal? Or perhaps transformed into doughnut bread pudding? Oooohhh, that just might be the winner ;).
Baked Mini Apple Cider Doughnuts
adapted from Eating Well
makes about 24 mini doughnuts
*If you’re partial to a sugar topping, lightly coat the still-warm doughnuts with canola oil cooking spray and sprinkle with evaporated cane juice or granulated sugar; shake off excess.
