WHAT YOU NEED:
- mini doughnut pan
- 1 1/2 cups applie cider
- 2 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 Tbsp unsalted butter, melted
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup milk
- 1 tsp vanilla
for the topping:
- 1 cup sugar
- 3/4 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 6 Tbsp melted butter, unsalted
WHAT YOU DO
- Reduce the apple cider. This insures you get the really good appley-cider taste. Simmer the apple cider in a saucepan over low heat, until you’re left with about 1/2 cup. Make sure to check often. (the first time I did this, I reduced it way too much, and ended up having to do more). Set aside to cool for about 5-10 mins.
- Preheat oven to 350 degrees, and spray your doughnut pan generously with non-stick cooking spray.
- Whisk (not mix!) flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl.
- In a separate bowl, whisk (not mix!) the melted butter, egg, brown sugar, sugar, milk and vanilla extract. Pour this mixture in the dry mixture.
- Add the reduced apple cider, and mix until smooth. Note: the batter will be pretty thick.
- Add the batter to the doughnut pan. I threw all the batter into a Ziploc baggie and cut the tip to pipe it into the molds. This is such a good tip, especially if you’re using the mini doughnut pan. Fill the molds about halfway.
- Bake for about 10 minutes until the tops and edges are slightly browned. Once done, cool them in the mold, and then transfer to a wire rack. If you’ve got leftover batter, make sure to re-grease your pan before filling them up again.
- Combine all the topping ingredients (except for the melted butter) into another small bowl. Once doughnuts are nice and cool, coat one side of the doughnut in butter and then dunk into the sugar & spice mixture.
- Pour yourself a nice glass of milk and enjoy! Such a perfect, fall recipe!