Pumpkin Spiced Apple Cider Donuts
I spent most of this past weekend making these donuts and got so excited that I just had to share the recipe ASAP.
Cozy, comforting, and perfectly spiced. Today’s donuts are baked, not fried. They begin with some strong pumpkin spiced apple cider which I got from Whole Foods (this isn’t a sponsored post). Any apple cider you like can be used, however, these donuts get their pumpkin flavor purely from this cider.
You might be annoyed with me for requiring the extra step of boiling the cider before it goes into the donut batter. I was annoyed myself, honestly, but enough recipes I looked at while researching indicated it was necessary so I gave in. Trust me when I say it’s worth it. The flavor concentrates and it’ll make your home smell like Fall heaven.
I simmered my store-bought cider with a couple cinnamon sticks on medium heat for 10 minutes. The cider was slightly reduced and concentrated, thus resulting in a more pungent taste. Try not to drink it all- you’re going to need it for the recipe. I totally drank it. And had to make more. Ooops?
Once these beautiful little donuts are baked (and it happens quick, so be prepared), they get a little bath in melted butter mixed with some of that reduced cider for extra flavor, then dunked in cinnamon sugar. DELICIOUS.
I hope you enjoy them as much as I have!
Pumpkin Spiced Apple Cider Donuts
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yield: 8 donuts.
For the Baked Pumpkin Spiced Apple Cider donuts:
1½ cups pumpkin spiced apple cider (see notes below)*
3 tablespoons butter, cubed
¼ cup sugar
1 large egg
2 tablespoons yogurt (I used whole milk vanilla yogurt)
1 teaspoon vanilla
1 cup all-purpose flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon salt
⅛ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon baking powder
For the Cinnamon Sugar Topping:
3 tablespoons butter, melted
Remaining reduced pumpkin spiced apple cider (see instructions below), about 2-3 tablespoons
½ cup sugar
1½ teaspoons cinnamon
Preheat the oven to 350° F. Spray donut pan with nonstick cooking spray and set aside.
In a small saucepan, heat the pumpkin spiced apple cider over medium heat, stirring occasionally, until it comes to a simmer. Continue to simmer, stirring every minute or two, until it is reduced by about half, around 10 minutes.
Once the cider has reduced, take off of the heat and whisk in the butter until it is melted and combined. Set mixture aside for a few minutes to cool. (It will be a little syrupy in texture).
In a large bowl, whisk together ½ cup of the reduced butter/cider mixture, sugar, egg, yogurt, and vanilla until well-combined. (Save the rest of the reduced mixture)!
In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, ground cloves, salt, baking soda and baking powder.
Pour the dry ingredients into the wet, and stir until the ingredients are just combined, with no patches of flour. (Don’t over mix or the donuts will be tough… and no one wants that.)
Spoon the batter into the donut pan, or pipe them in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each cavity about 2/3 of the way full.*
Bake for 9-11 minutes, until risen and browned on the edges (mine were done at 10 minutes). Set aside to cool for 2-3 minutes, then remove to a wire rack.
While the donuts are baking, whisk together 1-2 tablespoons of the reduced cider with 3 tablespoons melted butter in a small bowl (big enough to dip the donuts in). Whisk together sugar and cinnamon in another similar sized bowl.
One by one, dip one side of the warm donuts (you should be able to handle them without burning yourself) into the butter/cider mixture, then into the cinnamon sugar mixture.
1. You should be able to find ‘pumpkin spiced apple cider’ at your local grocery store either near the juices or seasonal items. (I used the Whole Foods 365 brand). This recipe works / is equally delicious with regular apple cider if you can’t find pumpkin spiced. 😊
2. This recipe yields 8 donuts, so if you only have one donut pan like me, you'll have to bake the first 6 and then the other 2 afterwards.
3. Donuts are best eaten the same day, although they will keep for up to two days, covered tightly and stored at room temperature.