Ingredients

The following ingredients have 4 Servings
  • 1 cup apple cider (* reduced to ½ cup and cooled (see notes below))
  • 1 1/3 cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 large egg
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 1 ¾ teaspoons baking powder
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instruction

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk the flour, cinnamon, nutmeg, ginger, salt and baking powder together.
  • In a separate bowl, stir apple cider, brown sugar, egg, vegetable oil, vanilla extract and sour cream together until smooth in a separate bowl.
  • Stir the wet and dry mixture together, just until combined. Place a towel over the bowl and let it rest for 10 minutes.
  • Spray 2 mini muffin pans with nonstick cooking spray and fill each cup ¾ of the way. Bake for 8-10 minutes, or until a toothpick comes out clean when inserted into the middle of the donuts. Let them cool in the pan until you can easily handle them.
  • Whisk the cinnamon sugar dust together in the bowl. Remove the donuts from the muffin pan and toss them in the cinnamon sugar.
  • Serve immediately or store them for up to 5 days in an airtight container.