Description

Delight in these Baked Apple Cider Doughnuts with a warm cinnamon maple glaze, perfectly capturing the essence of autumn. Made with reduced apple cider, warm spices, and chopped honeycrisp apples, these moist doughnuts are lightly baked for a healthier twist on a classic fall treat. The cinnamon maple glaze adds a rich, sweet, and flavorful finish, making them an irresistible snack or breakfast option.

Ingredients

Scale

Doughnuts

1 1/2 cups apple cider
2 tablespoons salted butter, melted
2 teaspoons vanilla extract
2 large eggs, at room temperature
1/4 cup apple butter
1/2 cup packed dark brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1 honeycrisp apple, chopped (about 1/2 cup)
1 tablespoon cinnamon sugar

Cinnamon Maple Glaze

4 tablespoons salted butter
1/3 cup maple syrup
3/4-1 cup powdered sugar
1 teaspoon instant coffee
1/2 teaspoon cinnamon

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350° F. Grease a 6-cup doughnut pan or a 12-cup muffin pan with melted butter to prevent sticking.
Reduce Apple Cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Then reduce the heat to simmer and cook for 10-15 minutes, or until the cider reduces to about 1/2 cup. Remove from heat and allow it to cool.
Mix Wet Ingredients: In a large mixing bowl, combine 1/2 cup of the reduced apple cider, melted butter, eggs, apple butter, vanilla extract, and dark brown sugar. Stir until well combined.
Add Dry Ingredients and Apples: To the wet mixture, add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt. Mix gently until just combined to avoid overmixing. Toss the chopped honeycrisp apple pieces with the cinnamon sugar, then fold them into the batter.
Fill and Bake: Evenly divide the batter among the prepared doughnut or muffin pans, filling each cavity about half to two-thirds full. Bake for 12-13 minutes until the doughnuts are just set and a toothpick inserted comes out clean. Remove from the oven and allow them to cool for 5 minutes. Run a knife around the edges and carefully invert onto a cooling rack.
Prepare Cinnamon Maple Glaze: While the doughnuts cool, melt the butter in a small pot over medium heat. Continue cooking for 2-3 minutes until the butter browns slightly and gives off a toasted aroma. Remove from heat; whisk in the maple syrup, powdered sugar (start with 3/4 cup, adding more for desired thickness), instant coffee, and cinnamon until smooth.
Glaze the Doughnuts: Dip the cooled doughnuts into the cinnamon maple glaze or drizzle it over them. Serve immediately, preferably warm for the best flavor and texture experience.

Notes

These autumn spiced doughnuts are the perfect way to celebrate the fall apple season!
Ensure the doughnuts are only baked until just set to keep them moist and tender.
The glaze can be adjusted in thickness by varying the powdered sugar amount.
Using fresh honeycrisp apples adds a nice crunch and sweetness; other tart apples can be substituted.
Eat a few doughnuts warm for the best taste and texture.

Nutrition

Serving Size: 1 doughnut
Calories: 251 kcal
Sugar: 17 g
Sodium: 110 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 50 mg