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Bake these donuts for a perfect fall breakfast!
In a large mixing bowl add flour, sugar, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon. Mix until blended. Add in the apple cider, applesauce, eggs, and vanilla extract. Beat for about 2 minutes until smooth and creamy.
Lightly grease a doughnut pan (I use Norpro brand). Pour batter into a large Ziploc bag, seal the bag, and snip off the corner. I find this the easiest and cleanest way to get batter into pan without dripping. Pipe the batter into the prepared pan.
Bake doughnuts in a 325ºF oven for about 10 minutes, until they spring back when touched. Remove from the oven and cool slightly before removing from pan.
To make the glaze, whisk together the apple cider, powdered sugar and allspice until completely smooth.
In a separate bowl, mix sugar and cinnamon.
Dip each doughnut into the glaze (top of doughnut only) and then into cinnamon/sugar mix. The glaze will run down the sides and coat nearly the whole donut. Allow to dry on a cooling rack. Enjoy!