Baked Apple Cider Donuts

I want to believe that there will be world peace one day. I want to believe that Yankees fans will one day embrace Mets fans. But more than anything, I want to believe that *not* everything tastes better when it's deep fried.  

Could it be true?  Can something as magical as doughnuts be delicious without the deep fat fryer?  Indeed.  Baked apple cider donuts come out fluffy, moist and cakey... with a slight crusty sugar coating.  

While this isn't quite solving the problems of the world, it did provide the family with a considerably less guilty version of a fall classic treat!

Gently combine the wet and dry ingredients. Don't over mix.

Oil the donut cavities and sprinkle granulated sugar to coat

Fill with 2 TBSP of donut mixture

Allow to cool and gently twist out of mold.

Baked Apple Cider Donuts

Baked Apple Cider Donuts

Adapted from Recipe Girl

Yield: 18 donuts (based on Wilton's 6 cavity doughnut pan)

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg, beaten
2/3 cup packed brown sugar
1/2 cup Trader Joe's Pumpkin Butter (substitute with apple butter*)
1/3 cup pure maple syrup
1/3 cup Trader Joe's Spiced Apple Cider (substitute with apple juice*)
1/3 cup plain nonfat yogurt

3 tablespoons vegetable or canola oil

vegetable or canola oil for preparing pans
granulated sugar for preparing pans

*NOTE: If you substitute apple butter for TJ's Pumpkin Butter or if you substitute apple juice for TJ's Spiced Apple Cider, add 2 teaspoons of cinnamon and 3/4 teaspoon of nutmeg to batter.

Directions:
1. Preheat oven to 400°F. 

2.Coat pan with nonstick spray or oil, spreading with a napkin square. Sprinkle with sugar, shaking out excess.
3. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt; set aside. 

4. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. 

5. Add dry ingredients and stir just until moistened. 

6. Using a 1 TBSP ice cream scoop, place 2 TBSP of batter into each donut cavity.

7. Bake 10 minutes or until the tops spring back when touched lightly. 

8. Allow to cool for a few minutes. Gently turn the donut, loosening the edges and pull out.

Enjoy immediately or store in an air tight container for up to 3 days (if they last that long!)

Eat, Drink & Be Yummy!