Baked Apple Cider Doughnut Holes
Baked Apple Cider Doughnut Holes
Servings 18 holes
Equipment
- Doughnut hole OR traditional/mini doughnut pan OR mini muffin pan
Ingredients
For the "dry ingredients":
- 1 1/8 c All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- pinch Ground Cloves
- 1/2 tsp Salt
For the "wet ingredients":
- 6 tbsp Apple Cider in a pinch, you could use apple juice
- 1/2 c Granulated Sugar
- 2 tbsp PLUS 2 tsp Vegan Sour Cream OR Vegan Yogurt
- 1 1/2 tbsp Oil any neutral oil will do
- 1/2 tsp Vanilla Extract
- 1/4 c Applesauce
FOR THE CINNAMON SUGAR:
- 1/2 c Granulated Sugar
- 1 tbsp Ground Cinnamon
Instructions
- Preheat oven to 350 degrees and spray desired pan with cooking spray.
- In a large bowl, whisk together the dry ingredients. Set aside.
- In a smaller bowl, whisk together the wet ingredients, adding the sugar to this part of the recipe so it fully dissolves.
- Combine the two mixtures. It should resemble a thick pancake batter.
- Using a cookie scoop, place mixture into pan taking care not to over fill. If using doughnut hole pan, you may have to flip near the end of baking for that perfectly rounded ball shape.
- Bake until a toothpick inserted comes clean. This will vary depending on your pan from 7 to 20 minutes.
- While the doughnuts are baking, whisk together sugar and cinnamon.
- Do not cool the doughnuts, toss immediately into the cinnamon sugar mixture.
- Cool completely before storing.