pumpkin cider donuts

cider donuts

cider donut 2pumpkin cider donut 3pumpkin cider donut


My love for donuts began somewhere between 67 & 68th street and Broadway when I  was about ten years old. I would take the bus to violin class twice a week, and in-between classes I would take my dollar (or so) allowance and buy a donut (or two) at the coffee shop next door. I always went for the Boston cream or jelly, but as I have grown-up so has my love for donuts. I now appreciate the finer things: a homemade apple cider donut, which are crazy popular this time of year in New England. When I moved here, so began my love affair with the apple cider donut. I finally got out to my favorite local kitchen store and bought myself a donut pan! So every now and then I can bake donuts (so much better than frying, right??) or so I tell myself…So this is my recipe for a combo of two fall things I love, pumpkin and apple cider.


Baking spray
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 extra-large egg, lightly beaten
1 1/4 cups apple cider
2 tablespoons unsalted butter, melted
1/2 can Libby’s pumpkin (not pie mix) pure pumpkin.

2 teaspoons pure vanilla extract

For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Spray doughnut pan (s) well. I just have one, so I made them in batches of 6.

Here’s what you do: 
In a large bowl, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Use a pastry bag or zip lock bag to squeeze the dough into the donut pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean, or when you touch it, it bounces back. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Best served still warm, but you can freeze them  as well (if they last that long). I adapted the recipe from here. If you want to buy a donut pan I found this one at Target for very cheap.