Baked Apple Cider Doughnuts

I've been trying out a lot of new fall recipes this year and have loved them all, but this one stood out as the yummiest.

Growing up in Connecticut, I used to look forward to cider doughnuts at Lyman Orchards after going through the corn maze. And I've searched high and low for them in Florida with no such luck. But then I found this recipe which is from another New England to Florida transplant. So I couldn't wait to put it to use. My favorite part of this recipe is that the doughnuts are baked not fried.

Ingredients

Doughnuts

~ 2 cups of flour

~ 3/4 cup of sugar

~ 2 tsp. of baking powder

~ 1/2 tsp. of cinnamon

~ Pinch of nutmeg

~ 1 tsp. of salt

~ 1/2 cup of apple cider

~ 1/4 cup of skim milk

~ 2 eggs, beaten (I used egg whites)

~ 1 tbsp. of butter (Use real butter not that fake margarine crap)

Cinnamon Sugar Topping

~ 1/4 cup of brown sugar

~ 1/4 cup of sugar

~ 1 tbsp. of cinnamon

~ 2 tbsp. of butter (I used only 1 tbsp. and still had a lot leftover)

Directions

Preheat oven to 325 degrees

Combine flour, sugar, baking powder, cinnamon, nutmeg, and salt in a bowl. Then add cider, milk, eggs, vanilla, and melted butter. Mix until combined.

If you have a doughnut pan, spray with non-stick cooking spray and fill each cup about 3/4 of the way full. Bake at 325 degrees for about 10 minutes.

I looked around for a doughnut pan, but couldn't find one so I used a cupcake/muffin pan with cupcake liners. They look like muffins but taste still taste like doughnuts. They took about 15 minutes to bake instead of the suggested 10. Allow doughnuts to cool and make cinnamon sugar topping.

Cinnamon Sugar Topping

Mix together sugar, brown sugar, and cinnamon until well combined. Brush each doughnut with melted butter and then dip in cinnamon sugar topping.

It put me in the mood to finally light my Cider Donut candle from B&BW and it smelled amazing!

Linking up with Jessica and Ashley for Taste of Tuesday