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Mmmmm fall. And apple cider donuts. They deserve their own food group in my humble opinion. They’re a treat and treats make life special. They’re soft, sugary, and spicy in the perfect way. Dip them in some cardamon cashew cream and you’ve got the perfect dessert around a fire pit. A crowd pleaser for sure with tiny tweaks to make them a wee bit, dare I say, healthier. If these aren’t up your alley, make sure you scroll to the bottom of this post and see my friends on this fall apple blog hop. There’s sure to be a recipe that makes your mouth water.

INGREDIENTS

1 1/2 C Apple Cider (boiled down to 1/2C)

2 C Flour (1 1/2 C All-Purpose Flour and 1/2 C Whole Wheat flour, spooned and leveled)

3/4 tsp Baking Soda

3/4 tsp Baking Powder

1 1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Allspice

1/2 tsp Salt

1 C Brown Sugar

3 Tbsp Avocado oil (or vegetable oil)

1 Egg

1/3 C Oat milk

1/4 C Apple Sauce

1 tsp Vanilla Extract

1/2 C Cinnamon sugar mixture (1/2 C granulated sugar + 1/2 tsp cinnamon)

*Cardamon Cashew Cream, recipe below

INSTRUCTIONS

Preheat oven to 350 degrees. Using Olive Oil spray, coat donut baking pan thoroughly and set aside.

On the stovetop, bring apple cider to a boil and reduce heat to a simmer. Let simmer until you’ve got about 1/2 C of liquid remaining in the saucepan. This concentrates your apple cider giving it a stronger flavor. Set aside to cool.

In a medium bowl, combine dry ingredients–flours, baking soda, baking powder, cinnamon, nutmeg, allspice, salt.

In a large mixing bowl using a hand held mixer, beat egg, brown sugar and oil together until lighter in color and “fluffy”. Add vanilla extract, boiled but cooled cider, oat milk, and apple sauce. Mix until combined.

Slowly add dry ingredients to the wet, mixing just until combined.

I used a ziplock bag filled with donut batter to pipe into the baking pan thinking this would be easiest. I wasn’t thrilled with this method because it kept squeezing out even after I stopped pipping so honestly you could just spoon it in. You’ll want to fill the donut molds about 3/4 full.

Bake for 8-10 minutes until they are set and feel spongy when you press on them. These are soft when they are warm so let them cool on a baking rack. While cooling, mix sugar and cinnamon together to make cinnamon sugar to dip the donut in.

Dip cooled donut in melted butter (yes I know what you’re thinking, healthier Jackie?)  drain off excess butter and then dip the donut in cinnamon sugar. Set back on the rack and starting making that delicious cardamon cashew dipping cream.

Now I know “healthier” is a ambiguous claim, especially since this is a donut but you guys, it’s shocking what’s in the donuts at apple orchards here in New England. I actually emailed one in our area to ask why they contained food dye–FD&C red #40, FD&C blue #1, FD&C yellow #5. I mean come on. A donut is never going to be a health food, no one is under this impression when they eat them, but a non-glazed, no sprinkle, apple cider donut does NOT need food dye in it. When I emailed the orchard they said they use a standard mix they then add their own apple cider too. Not even homemade in my humble opinion. Such a bummer because we LOVED this place and their donuts. So when I say healthier, I mean I tweaked them by first off, baking them rather than frying in oil and then created a recipe that utilized smarter choices like some whole wheat flour, non-dairy oat milk and apple sauce. It still is a sugary treat but at least these homemade ones don’t need food dye.

CARDAMON CASHEW CREAM

2 C raw cashews, soaked overnight, water discarded and cashews rinsed

1 C Water

4 Tbsp Agave Sweetner

1/4 tsp Sea Salt

2 tsp Ground Cardamon

Add all ingredients to a good blender, and blend together for about a minute until fully pureed and fluffy. Oh my goodness so GOOD. We used this same basic recipe for the blueberry cashew cream popsicles over the summer except instead of cardamon we used vanilla bean paste. I honestly like the cream both ways which means you could add any spice to get the flavor you and your family want. So get creative and try some delicious ones.

I hope you enjoy these delicious fall treats with your dear ones and pop on over to each of these sweet bloggers recipes. I’m thankful for the hearts and hands that help make posts like this possible for me. From sweet Stephanie doing some serious baby-holding / kid wrangling to the talented eye of Ruth Eileen Photography who I am forever thankful for. Her gift of capturing lovely is palpable.