Can you even say you have enjoyed fall without a farm visit and having an apple cider doughnut? Well, not in my book! After this years visit to one of my favorite local farms, I of course picked up an abundance of apples, local apple cider, farm-grown squash varietals, and some homemade local pumpkin butter. I originally wanted to make some apple cider spiced cake, but after purchasing some pumpkin butter, I thought how great it would be on top of some apple cider cake doughnuts. And it was!
Delicious, spiced, filled with apples and pumpkin flavor, these baked doughnuts made without refined sugar are the perfect autumn bite!
Servings: 8 doughnuts
- 2 tablespoons raw honey
- 1/5 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 eggs
- 16 oz apple cider
- 1 cinnamon stick
- 4 orange peels
- 3 cloves
- 1 slice of fresh ginger
- 1 1/2 cups of gluten free flour (I used Bob's Mills)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 tablespoon ground flaxmeal
- Pumpkin butter
- Start by making the spiced apple cider. In a pot combine the cider, cinnamon stick, cloves, and ginger. Let this simmer over a low heat for about 45 minutes until the cider reduced to about half its original volume.
- Let the cider fully cool.
- Preheat your oven to 350 degrees.
- In a bowl combine the raw honey and coconut oil. Next mix in the vanilla and eggs. Then stir in the cooled spiced cider.
- In a separate bowl combine the flour, baking soda, cinnamon, and flax.
- Add the dry ingredients to the wet in batches.
- In a greased doughnut pan, ladle in the batter and fill each crevice about 3/4 of the way full. Bake for 20 minutes.
- Once cooked, poke a few holes around the doughnuts. Spoon some of the leftover cider on top of the doughnuts and allow the liquid to soak in.
- Let the doughnuts cool in the pan for 5 minutes. Then move to a wire rack.
- When the doughnuts are cool, spread pumpkin butter on top as a finish.