Cinnamon Cider Donuts are a tasty fall snack. It is safe to say it is officially fall, right? These little bites aren’t really donuts but instead are muffins baked in mini-muffins pan then rolled in cinnamon sugar.
Though these nibbles are like donut holes we cut some fat by skipping the frying and finding a healthier butter substitute for the batter. I like to reduce the fat in some baked goods by substituting half the butter or oil with applesauce.
There are a few other tricks up my sleeves. Not to be confused with kitchen trinkets. I do not have any sense of wonder or glee when rummaging around for that kitchen widget only used once every two or three years.
A weakness of mine is a set of ice cream scoops. Ice cream scoops in various sizes are helpful for consistent or perfectly measured pancakes, cookie batter, truffles, meatball making, dumplings, biscuits and filling muffin pans. Let me know if you have a favorite kitchen widget with a few uses.
Until then, stop by your local orchard or farm stand to pick up a gallon of local apple cider. You can also find some savory apple cider recipes on my blog. Hope you enjoy these Cinnamon Cider Donuts.
- Muffin Ingredients
- 2 cups apple cider
- 2¼ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ cup butter, melted
- ¼ cup unsweetened applesauce
- ¾ cup sugar
- 2 eggs (1/2 cup egg substitute)
- 2 teaspoons vanilla extract
- Cinnamon Sugar Coating Ingredients
- 3 tablespoons melted butter
- ½ cup sugar
- 2 tablespoons ground cinnamon
- In a small saucepan over medium-low heat, simmer the apple cider until reduced to one cup. Set aside and allow to cool.
- Grease a 24-cup mini-muffin pan. Preheat oven to 350ºF.
- In a large bowl whisk or sift the flour, cinnamon, nutmeg, cloves, baking powder and baking soda.
- In a small bowl whisk the butter, applesauce, sugar, eggs, vanilla extract and apple cider until smooth.
- Add the wet ingredients to the flour mixture and stir only until combined. Do not overmix the batter.
- Using a two-tablespoon ice cream scoop, spoon the batter into the muffin cups.
- Bake bake for 20 minutes, until toothpick inserted in the center comes out clean.
- In a small bowl mix the sugar and cinnamon.
- Remove each muffin, one at a time, while still warm and lightly brush with melted butter and roll in the cinnamon and sugar. Place on a cooling rack.