Low Fat Apple Cider Doughnuts
Indulge in the cozy flavors of fall with these Low Fat Apple Cider Doughnuts, a lighter twist on a classic treat that doesn’t compromise on flavor. Made with warm cinnamon, a touch of nutmeg, and the rich essence of reduced apple cider, these baked doughnuts are moist, fluffy, and brimming with autumnal sweetness. Sweetened naturally with brown sugar and unsweetened applesauce, and enriched with creamy Greek yogurt, this recipe keeps the fat content in check while delivering a delightful texture. A sprinkle of cinnamon-sugar on top adds the perfect finishing touch to these guilt-free doughnuts. Enjoy them fresh out of the oven with your morning coffee or as a sweet snack any time of the day. Ready in just 30 minutes and baked, not fried, these treats are the ultimate combination of wholesome and delicious!
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Recipe Information
Ingredients
- 1.5 cups Apple cider
- 2.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 whole Large egg
- 0.5 cups Brown sugar
- 0.5 cups Unsweetened applesauce
- 0.25 cups Plain Greek yogurt
- 1 teaspoons Vanilla extract
- Non-stick cooking spray
- 0.25 cups Sugar
- 1 teaspoons Ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly spray a standard-sized doughnut pan with non-stick cooking spray.
Pour the apple cider into a small saucepan and bring it to a boil over medium-high heat. Continue to boil until it reduces to about 1/2 cup, approximately 8-10 minutes. Allow it to cool before using.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the egg and brown sugar until smooth. Add in the cooled reduced apple cider, applesauce, Greek yogurt, and vanilla extract, mixing until just combined.
Pour the wet ingredients into the dry ingredients, stirring gently until everything is just combined. Be careful not to overmix.
Spoon the batter into a piping bag or a plastic zip-top bag with the corner cut off, and pipe the batter into the prepared doughnut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 10 minutes or until a toothpick inserted into the doughnuts comes out clean.
While the doughnuts are baking, mix together the sugar and cinnamon in a small bowl for the topping.
Once baked, remove the doughnuts from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the doughnuts to a wire rack.
While the doughnuts are still warm, lightly brush them with a bit of melted butter (optional for lower fat, otherwise skip this step) and dip them into the cinnamon sugar mixture to coat.
Enjoy the doughnuts fresh and warm. Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 171.4 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 310 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
