Baked Pumpkin Spice Apple Cider Donuts

Baked apple cider donuts rolled in cinnamon sugar and pumpkin spice, these donuts are one of simplest, most delicious desserts you’ll ever make. Genevieve tested and approved!

This past weekend my boyfriend and I tried and adapted a new NYT Cooking recipe: baked apple cider donuts. We made these donuts knowing it would be the first ‘Fall’ feeling weekend in DC.

It was a collaboration effort full of measurement errors and redos. But after finally getting the recipe right (sometimes two heads in the kitchen is not better than one), they were ready to come out of the oven.

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After we took our first bite, we both looked at each other in amazement. We were on to something with this recipe. They were amazing, warm, fresh, full of autumn spices and we didn’t even have to go to the apple orchard to get them. And the best thing is – they are baked!!

In less than an hour, you’ll be in baked apple cider donut bliss – no deep fryer needed.

Apple Cider Pumpkin Spice Donuts

Ingredients

Nonstick cooking spray

1 3/4 cup/225 grams all-purpose flour

1 1/4 teaspoon baking powder

3/4 teaspoon fine sea salt

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup/225 grams unsalted butter (2 sticks), at room temperature

3/4 cup/165 grams light brown sugar

3/4 cup/150 grams granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 cup/120 milliliters apple cider

1/2 tsp pumpkin spice

Preparation:

Step 1

Heat the oven to 350 degrees. Lightly grease 2 6-cavity doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and ¼ cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Step 3

Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Step 4

Spoon the batter into prepared doughnut pans, filling them about ⅔ of the way full (you can also do this using a disposable piping bag or a resealable plastic bag with a ½-inch opening cut from one corner). Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

Step 5

While the doughnuts bake, whisk the remaining ½ cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

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