apple spice donuts

Had apples on the brain a few weekends ago, just as Fall was making its debut. So I did a little searching and Pinterest helped me find two recipes, one for apple cider donuts and the other for apple chicken chili. (The apple chicken chili was on the menu for Sunday Night Football.) These donuts are delicious, however I think there is definitely more of a spice flavor to them than apple. Of course the apple is there, but it is just not an overpowering flavor. Whatever, more importantly they are tasty and something I would definitely make again for a Fall breakfast/brunch.

Apple Spice Donuts (adapted from this recipe for apple cider donuts) 2 cups all-purpose flour (could substitute up to 1 cup whole wheat flour for heartier donuts) 1 & 1/2  teaspoons cinnamon 1/4 teaspoon pumpkin pie spice                                                                                                                                                                          1 & 1/2 teaspoons baking powder 1 & 1/2 teaspoons baking soda 1/2 teaspoons salt 2/3 cup packed brown sugar                                                                                           1/2 cup apple butter 1/3 cup pure maple syrup 1/3 cup apple cider 1/3 cup nonfat plain Greek-style yogurt 3 tablespoons canola oil 1 large egg 1 teaspoon vanilla granulated sugar, for prepping the pan

apple ingredients

Preheat oven to 400 degrees. In a medium bowl, mix together the first five ingredients (through salt.) In another medium bowl, mix together the rest of the ingredients (except the granulated sugar.) Pour liquid mixture into dry ingredients and stir until just combined. (A whisk works well, it does leave you with a fairly airy dough though, so I recommend a wooden spoon.) Spray your donut pan with non-stick spray and sprinkle granulated sugar into each of the molds. Tap out any excess sugar. Fill donut molds about 2/3 of the way full. (You will probably need to get your fingers involved as again, the dough can be a little fluffy.) Then tap on the counter to release any air bubbles. Then bake 9-12 minutes (mine took 9:30) until the tops spring back when gently touched. (This was in a regular sized Wilton donut pan. For mini donuts 7-8 minutes.) Let the donuts cool for about 5 mins then flip them out onto a wire rack to finish cooling. Clean out your pan and repeat with the rest of your dough. This recipe yielded me 15 regular sized donuts. Take a bite, smile and enjoy.

foodSarah1 Comment