Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray it with non-stick cooking spray. If you don't have a donut pan, you can use a muffin tin and adjust baking time accordingly.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, light brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt. Ensure there are no lumps.1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), ½ cup packed light brown sugar, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- In a separate medium bowl, whisk together the egg, unsweetened apple cider, unsweetened applesauce, melted butter, and vanilla extract until well combined and smooth.1 large egg, at room temperature, ½ cup unsweetened apple cider, ¼ cup unsweetened applesauce, 4 tablespoons unsalted butter, melted, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick but pourable.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Avoid overfilling, as the donuts will puff up as they bake.
- Bake for 15-20 minutes, or until a wooden skewer or toothpick inserted into the center of a donut comes out clean. The donuts should be lightly golden brown around the edges.
- Let the donuts cool in the pan for about 5-7 minutes before carefully inverting them onto a wire rack to cool completely.
- While the donuts are cooling, melt ½ cup of butter in a small bowl. In another shallow bowl, combine the granulated sugar and 1 teaspoon of ground cinnamon, mixing well.½ cup unsalted butter, melted, ¾ cup granulated sugar, 1 teaspoon ground cinnamon
- Once the donuts are completely cooled, dip each donut into the melted butter, ensuring it's fully coated.½ cup unsalted butter, melted
- Immediately transfer the butter-coated donuts to the cinnamon-sugar mixture and roll them around until generously coated.¾ cup granulated sugar, 1 teaspoon ground cinnamon
Notes
Store cooled, completely plain (before the cinnamon-sugar coating) donuts in an airtight container at room temperature for up to 2 days. If you’ve already coated them with cinnamon sugar, it’s best to store them in an airtight container at room temperature for up to 1 day, as the sugar coating can soften over time.
