“the perfect sweet and sour delight”
Nothing satisfies a sugar craving like a moist doughnut! However, considering the amount of saturated fat they have, you need to ask yourself, are they really worth it? You’ll probably say yes because knowing all this I still wasn’t ready to give up on donuts. However, I began searching for a way to make them a little bit healthier and that brought me to this pumpkin apple cider doughnuts recipe. This way, I can still afford to eat donuts guilt-free!
The first major thing I changed was the cooking method. Traditionally, donuts are deep-fried in oil, while my pumpkin apple cider doughnuts are baked. The taste might change slightly since fried doughnuts are moister and oilier, but the glaze completely compensates for that!
On top of that, the pumpkin puree adds a squashy quality that makes the doughnuts softer and more sugary. The cider adds an intense, apple aroma, creating the perfect balance between sweet and sour.
To make this recipe, you’ll need a donut pan, but a simple baking sheet and a ziplock bag can also be used as an alternative. Also, you’ll need a large mixing bowl and the ingredients listed below. Best of all, you’ll need only half an hour for the whole recipe.
Let’s make some delicious donuts!
First things first, preheat the oven to (180°C) 350°F.
After this, start by mixing all of the dry ingredients in a large mixing bowl. Combine the flour, baking powder, brown sugar, pumpkin pie spice, and salt. When the ingredients are well combined, start stirring in the pumpkin puree, egg, milk, melted butter, and apple cider one by one. Beat the blend for about 5 minutes. The final result should be a smooth dough that’s not too sticky. If it sticks too much, use more flour. Leave the batter aside.
If you have a donut pan, then the only thing you need to do is grease it with cooking oil or melted butter. However, if you don’t have a special donut pan, that’s okay, because you can also make incredibly delicious doughnuts with a simple baking sheet. To do this, place a piece of parchment paper over the baking sheet, then grease it with cooking oil or melted butter. After this, transfer the batter into a ziplock bag and make a small hole in one corner. Use the bag to make doughnut-shaped circles on the baking sheet. Make sure there’s enough distance between them so they don’t merge while baking. If the batter is solid and dense, you won’t have that problem.
When you’re done, place the baking sheet or the donut pan into the oven and bake for 15 minutes, considering the oven is preheated. If you haven’t preheated the oven, then wait for it to heat before baking.
While the donuts are baking, you can prepare the glaze. It’s actually very, very simple, and you’ll only need to combine the vanilla extract, milk, powdered sugar, and cinnamon and whisk until you get a smooth cream. Of course, the glaze is completely optional, and if you prefer some other topping, or maybe filling, feel free to experiment and personalize the recipe to your taste.
When the doughnuts are done baking, let them rest at room temperature for 10 minutes. After, dip each donut halfway into the glaze from both sides. Place it on a serving plate and sprinkle with cinnamon. Enjoy!
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For the donuts:
- ½ cup of apple cider
- 1 cup of pumpkin puree
- 2 eggs
- 3 cups of all-purpose flour
- 3 ½ tsp baking powder
- 1 cup of brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup of milk
- 3 tbsp butter (melted)
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- Preheat the oven to (180°C) 350°F.
- Take a large mixing bowl and combine the flour, baking powder, brown sugar, pumpkin pie spice, and salt.
- Stir in the eggs, pumpkin puree, milk, melted butter, and apple cider. Beat the mixture until you get a smooth dough. If it’s too sticky, add more flour.
- Prepare a non-stick donut pan by greasing it with cooking oil – OR…
- If you don’t have a donut pan, prepare a non-stick baking sheet by greasing it with cooking oil. To make a donut shape, pour the batter into a large ziplock bag and make a small opening in one corner. Use the bag to make donut shaped circles on the baking sheet. Leave enough distance between each donut.
- Place the donut pan or baking sheet into the preheated oven and bake for 15 minutes.
- In the meantime, prepare the glaze by whisking together the powdered sugar, vanilla extract, milk, and cinnamon in a small bowl. Stir until the ingredients are well combined
- When they’re baked, let the donuts cool at room temperature for 5-10 minutes.
- Dip each donut halfway into the glaze, both sides, and place it on a serving plate.
- Sprinkle with cinnamon and serve.