With tiny bits of diced apple mixed into the cinnamon and spice-speckled batter, these mini baked apple cider donuts scream fall! These things are light, fluffy, AND gluten free, and the cinnamon glaze adds just the right amount of sweetness!
Have you gone apple picking yet this season? I’ve got lots of ideas about what you can do with all those apples! Last fall I posted a yummy and super easy crockpot applesauce recipe. This year I obviously went with something a little more indulgent!
Fall is in full gear and I am loving it! With the leaves changing, lazy football days, and perfect running weather, it’s such a great time of year. This weekend we checked the box for apple picking off our fall must-do list. Hence the new apple recipe!
Fun fact: donut and doughnut are both Merriam-Webster recognized spellings of the ring-shaped sweet that we’ve all come to know and love. 😉 Donut is the less common spelling of doughnut.
I used King Arthur Gluten Free flour in this recipe and most of my other baking recipes! Love it!
Apple Cider Donuts
Ingredients
Dry Ingredients
- 1 cup all purpose flour (King Arthur Gluten Free Measure for Measure Flour)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tbsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup finely diced apple (Pink Lady or Granny Smith)
- 1/4 cup plain Greek yogurt
- 1/4 cup unsalted butter, melted + slightly cooled
- 2 eggs
- 2 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
Glaze
- 3/4 cup powdered sugar
- 1 1/2 tbsp almond milk (or preferred type of milk)
- 1/4 tsp apple cider vinegar
- 1/4 tsp pumpkin pie spice
Instructions
- Preheat oven to 350° and grease mini donut pan with cooking spray.
- In a large mixing bowl, whisk together all dry ingredients.
- Using a standing mixer, mix all wet ingredients until just combined.
- With your mixer on a low speed, gradually add in dry mixture until ingredients are well combined.
- Pour batter into donut pan. The best way to do this without getting batter all over the pan is to put your batter into a piping bag and pipe onto the pan.
- Bake for 15-17 minutes until baked through, then place donuts on a cooling rack.
- Once the donuts have cooled completely, whisk together all glaze ingredients in a small bowl.
- Dip each donut in the glaze so the entire top half of the donut is covered in glaze. Place each donut back on the cooling rack to allow the excess glaze to drip off and the glaze to set.
- If you plan to store the donuts for later, the glaze should be set completely set and should no longer be sticky before being placed in a storage container.
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