Apple Cider Doughnuts

Apple Cider Doughnuts
Servings: 12 Yield: 12 doughnuts Prep 15 mins Bake 325°F 15 mins


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup apple cider, plus more for brushing
  • 1/2 cup reduced-fat sour cream
  • 2/3 cup packed dark-brown sugar
  • 2 eggs
  • 8 teaspoons unsalted butter, melted
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 teaspoon vanilla extract
Cinnamon Sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Make It


1. Heat oven to 325 degrees F. Coat two 6-indentation doughnut pans with nonstick cooking spray.

2. In a large bowl, whisk flour, baking soda and salt. In a small bowl, whisk 3/4 cup of the apple cider, the sour cream, brown sugar, eggs, butter, ginger and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 to 15 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes.

Cinnamon Sugar

4. Stir granulated sugar and cinnamon together in a small bowl. Carefully remove doughnuts from pans and brush tops lightly with additional apple cider. Quickly toss in cinnamon sugar to coat.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 231, Fat, total (g): 5, chol. (mg): 47, sat. fat (g): 3, carb. (g): 42, fiber (g): 1, pro. (g): 5, sodium (mg): 178, Percent Daily Values are based on a 2,000 calorie diet.