Infused with all the fall flavors of apple cider, cinnamon, and nutmeg, then coated in a cinnamon sugar sprinkle, these baked apple cider donuts are made in a doughnut pan without any deep frying and are so moist and tender!
Preheat oven to 350 degrees F and spray a donut pan with non-stick spray.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and nutmeg and stir to combine well.
Add in the egg, milk, apple cider, oil, and vanilla extract and whisk just until there are no lumps of flour remaining, careful not to over-mix.
Pour approximately ¼ cup of batter in each section of the donut pan, filling it about ¾ full
Bake for 16-17 minutes until golden brown around the edges and a toothpick inserted into the thickest section comes out clean.
While donuts are baking, mix the sugar and cinnamon together in a small shallow bowl. Dip the warm donuts in the mixture and place them on a wire rack to cool.
Notes
Store in an airtight container at room temperature for up to 3 days.For a gluten free version, use gluten free one-to-one flour or oat flour.Substitute canola oil for vegetable oil.Substitute unsweetened applesauce for the oil for a lower calorie.Substitute whole milk for low fat milk or non-dairy milk like almond milk, soy milk, oat milk or rice milk.Substitute unsweetened apple juice for the apple cider.