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–+ servings
Three apple cider breakfast doughnuts stacked on top of each other with a bite out of the top doughnut. More doughnuts and apples in the background.

Apple Cider Breakfast Doughnuts

Olivia Daly
Apple cider breakfast doughnuts are the ultimate healthy dessert for breakfast. Full of Fall flavours and butternut squash for some hidden veggies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 21 minutes
Total Time 1 hour 6 minutes
Course Breakfast, Dessert, Snack
Servings 12

Ingredients
  

  • 2 1/4 cups apple cider
  • 2 cups (240g) whole wheat flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/3 cup (60g) light brown sugar, packed
  • 3/4 cup (190g) mashed butternut squash
  • 2 tbsp (22g) canola oil
  • 1/4 cup (55g) unsweetened oat milk (or milk of choice)
  • 1 tsp vanilla extract

Cinnamon Sugar Coating

  • 1 1/2 tbsp (21g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 tsp ground cinnamon

Instructions
 

  • Add the apple cider to a medium saucepan and reduce over medium low to medium heat, stirring often. Reduce until you have 3/4 cup left, this will take 25-35 minutes. Set aside.
  • Preheat the oven to 350℉. If using a metal doughnut pan, spray or coat it with butter. If you're using silicone pans, you don't need to spray them.
  • In a medium mixing bowl, add the flour, cinnamon, nutmeg, allspice, baking powder, baking soda and salt. Mix together and set aside.
  • In a large mixing bowl, whisk together the egg and brown sugar. Add in the mashed or pureed butternut squash, canola oil, milk and vanilla extract. Whisk until well combined.
  • Add the dry ingredients and using a spatula, fold together until just combined. Add the batter to a piping bag or ziploc bag. If using a ziploc bag, cut the end off and then pipe evenly into the 12 donuts in your pan. They will be almost completely full.
  • Bake for 20-22 minutes or until they don't sink when pushed on. While they bake, add the granulated sugar and 1 tsp ground cinnamon to a small mixing bowl. Melt you butter in a microwave safe dish.
  • Allow the doughnuts to cool for 10 minutes before removing from the pan. Then using a pastry brush or your fingers, paint melted butter or oil (*see notes) over the whole doughnut and then toss in the cinnamon sugar. Repeat this for all the doughnuts and enjoy! Store in an airtight container for up to 3 days.

Notes

*Coating the doughnut in oil works just as well as butter but will be better served immediately. The oil tends to make the outside soggy otherwise.
Keyword apple cider breakfast doughnuts, healthy apple cider doughnuts
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