My family and I went apple and pumpkin picking this morning. I wish I had thought to pick up some apple cider at the store to make these donuts BEFORE going apple picking, but live and learn. Next year I’ll remember to bring the donuts with us already made. The smell of freshly baked cider donuts was overwhelming when we stepped inside the country store. We couldn’t resist buying some donuts that were still warm and fresh out of the oven. Mmmmm… My son only had to wait about 15 minutes after we got home for me to whip up a half a dozen allergy friendly donuts. They were sooo easy to make and better than the ones from the apple store IMO.
Baked Apple Cider Donuts
- 1 cup of flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 3 Tbsp cooking oil
- 1/3 cup apple cider
- 1/4 cup sugar
- 2 Tbsp honey
- 1 1/2 tsp EnerG Egg Replacer mixed with 2 Tbsp warm water or 2 eggs
- 1/4 cup apple cider
- cinnamon sugar
- Preheat oven to 400 degrees.
- Lightly grease donut pan with oil.
- Mix first five ingredients together in large mixing bowl.
- Mix oil, cider, sugar, honey, and egg replacer mixture together in a 1 cup measuring cup.
- Pour wet ingredients into the large mixing bowl with the dry ingredients and mix well.
- Empty contents into a gallon size plastic bag, snip one corner off and pipe the donut mixture into the donut pan.
- Cook for 11-14 minutes and allow to cool.
- Pour 1/4 cup apple cider into a small dish. Dip each donut into the cider and sprinkle with the cinnamon sugar.