These apple cider doughnuts are tender, soft, and full of fall flavor! Best of all, the batter is made in a blender – just pour into the doughnut pan and bake! Oh, and they’re vegan, gluten-free, and (almost) oil-free. Easy, healthy, AND tasty? It’s true!
If you’ve been around these parts for a while, you’ll know I like a good blender muffin. We started with the base recipe, then went to chocolate, then carrot cake, then pumpkin, then fancied it up with pistachio and cardamom, and finally did an apple cinnamon version for an awesome kid named Hero. There’s also a raspberry one that you get when you subscribe to my e-mail list. But I digress.
At some point along the way I had the crazy idea to pour the blender muffin batter into a doughnut pan instead of a muffin liner. Now, just so we’re all on the same page, I get a lot of crazy ideas. Not all of them work. Just ask my husband.
Ever the optimist, I focus on the fact that some of my crazy ideas actually DO work, and that’s how apple cider blender doughnuts came to be.
What’s in the doughnut?
I’m sure you’ve deduced that apple cider blender doughnuts contain apple cider. Just to be clear, we’re talking about the liquid pressed from apples, not hard cider, or apple cider vinegar. My pumpkin blender muffins call for apple cider also, and I’ll never forget the day when I got a nasty comment from the lady who made them with TWO CUPS OF APPLE CIDER VINEGAR. Yikes. If you can’t find apple cider, apple juice will work just fine. Then you’ll need rolled oats (old-fashioned, not quick), pepitas (shelled pumpkin seeds), sugar or maple syrup, vanilla, baking soda, and salt. Yes, these are basically oatmeal doughnuts, which means you can eat them for breakfast with no regret. You’re welcome.
Next, add all of those ingredients to a blender and…blend. You know those recipes that say “1-bowl” as a way to indicate simplicity? Well, these are No-bowl. Take that! Now I am sure you are asking…
How full should you fill the doughnut pan?
Answer: Fill the doughnut pan all the way full with batter. But don’t cover up the little divider in the middle unless you don’t like your doughnuts to have holes. In which case, you should probably just make these as muffins. Which, by the way, you can totally do.
How do you keep doughnuts from sticking to the pan?
Ok, so I really really wanted to try to avoid oil when making these doughnuts. I used a nonstick doughnut pan (which is awesome, by the way), and made a batch without any baking spray. They STUCK. There was no getting those babies out without them completely falling apart. Then, I tried a quick spritz of baking spray – they came out effortlessly. I also looked at other “oil-free” doughnut recipes, and guess what? Every single one calls for using nonstick spray on the pans. So…..if you cannot have oil of any kind, these probably won’t work for you. But, they are amazing as mini muffins, and you could think of them as misshapen doughnut holes. 🙂
How long does it take to bake doughnuts?
Bake the doughnuts at 375F for 15-18 minutes, and then let them cool in the pan for about ten minutes before moving on to the coating.
These doughnuts are delicious straight up, but they are taken to the next level with a generous dusting of cinnamon and sugar. To get the coating to stick, brush them lightly with apple cider and then immediately dip them in the cinnamon sugar mixture. Then when you eat them you’ll get a satisfying little crackle of sweetness before the soft apple-y inside greets your tongue. Good times.
I feel the need to point out that I did not put the doughnut with the bite taken out back on top of the stack of uneaten doughnuts. Am I the only one who appreciates this? Please tell me in the comments. I need to know I’m not alone. Thank you in advance.
Now I’m off to test all of my blender muffin recipes to see if they will doughnut or not. What a horrible job I have.
Apple Cider Blender Doughnuts
- 3 cups rolled oats
- 3/4 cups pepitas
- 2 cups apple cider or apple juice
- 1/2 cup sugar or maple syrup*
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup apple cider or apple juice
- 1/2 cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 375F.
- Add all ingredients except for the topping into a blender.
- Blend all ingredients until no large pieces of oats or pepitas remain.
- Prepare doughnut pans by coating with nonstick spray.
- Pour batter immediately into the doughnut pans, being careful to not to overfill the center divider.
- Bake for 18 minutes and allow to cool in the pan for 10 minutes before removing to a wire rack.
- Mix topping ingredients in a small bowl.
- Brush apple cider on the top of each doughnut and immediately dip it into the cinnamon and sugar mixture.
- Serve immediately or store covered in the refrigerator for up to 3 days.