Fluffy and light with a warm cinnamon flavor, you'll be craving these homemeade donuts (with a hot cup of coffee) all fall! Because apple cider can be harder to find year-round, take advantage of when it's "in season." Don't forget to make a few extra batches and freeze the donuts to enjoy when cider isn't available.

Sarah Epperson
Source: EatingWell.com, September 2019




Instructions Checklist
  • Prepare the donuts: Preheat oven to 350 degrees F. Spray one (12-count) donut pan or two (6-count) donut pans with cooking spray; set aside. Bring cider to a boil in a small saucepan over high; boil, whisking constantly, 1 minute. Reduce heat to medium; simmer until cider reduces to 1/2 cup, 15 to 20 minutes. Set aside to cool at least 30 minutes or up to 1 hour.

  • Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Whisk together buttermilk, granulated sugar, brown sugar and egg in a 4-cup measuring cup (or a small bowl) until combined; stir in butter, vanilla and cooled cider reduction. Pour buttermilk mixture into flour mixture; stir until combined (but do not overmix).

  • Spoon donut batter into a piping bag (or zip-top plastic bag; snip 1 inch from corner of bag). Pipe donuts into prepared pan, filling each cavity about halfway. Bake in preheated oven until a wooden pick inserted in centers comes out clean, about 10 minutes.

  • Meanwhile, prepare the topping: Stir together sugar, cinnamon and nutmeg in a small bowl.

  • Toss warm donuts in topping mixture and serve.

Nutrition Facts

178 calories; protein 3g 6% DV; carbohydrates 33g 11% DV; exchange other carbs 2; dietary fiber 2g 8% DV; sugars 21g; fat 4g 6% DV; saturated fat 2g 10% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium 43mg 4% DV; iron -1mg -6% DV; magnesium -1mg; potassium 31mg 1% DV; sodium 209mg 8% DV; thiamin -1mg -100% DV; added sugar 17g.