Skinny {mini} Apple Cider Doughnuts

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skinny baked apple cider doughnits

If you’ve read more than two of my posts, you already know how I feel about doughnuts.

LOVE them!

Thankfully, now there are TONS of baked doughnut recipes online, so I don’t need to feel quite so guilty.

In my family, cider and doughnuts are a Halloween must have.

Even though the kids eat way too much candy on the trick-or-treat trail, we always end the evening with doughnuts.

I usually spend my Halloween  making said doughnuts and passing out candy.

My early attempts at baked cider doughnuts left MUCH to be desired.  They were more like the rocks in poor Charlie Brown’s  treat bag, than the light airy ones I had envisioned.

I am happy to report that those days are long gone.

These baked doughnuts are light, mildly sweet, and oh so delicious.
{skinny} because I replaced half of the butter with apple sauce
and are the perfect partner to that midnight horror flick.


For the doughnuts:
2 tbsp butter {softened}
2 tbsp apple sauce
1/4 cup sugar
1 egg
2 tbsp apple cider
1 1/4 cups flour
1/2 cup milk
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp salt

in a small bowl combine the flour, salt, spices, and baking powder
in the bowl of a mixer – cream together the butter, sugar, and applesauce
scrape down the bowl and add in the cider and egg
in alternating batches add in the flour and milk

fill doughnut pan {i used my mini} 2/3 full
bake @375 for 4 – 6 minutes

For the glaze:
in a small saucepan bring 3/4 sugar and 1/2 cup of cider to a boil
stirring frequently to prevent burning, allow to reduce by at least 1/2

drizzle the glaze over cooled doughnuts