These baked apple cider doughnuts are the perfect way to bring in the first week of fall. I wanted them to be warm and full of spice, not too sweet, everything you want in your fall desserts. They’re super moist, some of the best doughnuts I’ve ever had.
2 cups cake flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon pumpkin spice (I used TJ’s pumpkin pie spice)
3 teaspoons ground cinnamon, separated
1/2 teaspoon ground nutmeg
1 1/4 cups unsalted butter, separated
3/4 cup light brown sugar
3/4 cup sugar, separated
1 teaspoon vanilla extract
1/2 cup apple cider
In a bowl, combine the cake flour, baking powder, salt, 2 teaspoons cinnamon, nutmeg, and pumpkin spice.
In a separate bowl, use a mixer to cream 1 cup butter, brown sugar, and 1/4 cup sugar until light and fluffy.
Add the eggs and vanilla extract. Gradually add the flour mixture and apple cider. Mix until combine. Make sure not to over mix your batter.
Using a piping bag fill two greased doughnut pans.
Bake until golden brown at 350 degrees for 12 to 15 minutes.
While the doughnuts bake, melt the remaining butter, and brush the doughnuts with butter once cooled.
Combine the remaining sugar and cinnamon, and cover the doughnuts with the cinnamon sugar mixture.