I realized the other day that I really don’t use my doughnut pan enough…so, I decided that for this month’s Keurig K-Cup Ambassador post, I would do something a little different. Green Mountain Naturals sent out samples of their hot apple cider K-Cups now that the weather has turned a little cooler, so I decided to use the cider to create a fun fall recipe. You may remember my apple cider doughnut holes from a couple years ago, and while they were quick to disappear to family and friends, they were a little messy to make with the fryer. I decided to adapt that recipe to make some healthier, baked doughnuts using my doughnut pan – and of course, hot apple cider brewed fresh with my Keurig brewer. For the salted caramel sauce, I simply followed Michelle’s recipe and directions- no need to mess with perfection! Or, if you don’t want to make your own, you can always use store-bought and simply heat it up in the microwave for a few seconds to make it nice and spreadable. Enjoy!
- 1 cup apple cider
- 1 1/4 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 3 Tbsp butter, softened
- 1/4 cup sugar
- 2 Tbsp brown sugar
- 2 Tbsp olive oil
- 1 egg
- 1/2 cup milk
- Salted caramel sauce, for glazing
Preheat the oven to 400 degrees and spray a doughnut pan with cooking spray. In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a larger bowl, cream together the butter and sugars. Beat in the olive oil, reduced cider, and egg. Stir the dry ingredients into the wet ingredients alternately with the milk.
Spoon the batter into the prepared pan.
Bake for 9-10 minutes or until golden.
Remove the doughnuts from the pan and let cool completely before glazing with the caramel sauce.
Makes 6 doughnuts.
Full disclosure: I am a paid Keurig K-Cup Ambassador, however the opinions expressed here are all my own.