Low Sodium Apple Cider Donuts
Indulge in the warm, comforting flavors of fall with these Low Sodium Apple Cider Donuts, a healthier spin on the classic treat! Made with reduced apple cider for an intense burst of autumnal sweetness, these baked donuts are infused with a blend of cinnamon, nutmeg, and ginger for a perfectly spiced bite. Crafted without added salt, they’re ideal for those watching their sodium intake while still craving a delicious indulgence. The recipe comes together effortlessly with a quick prep time and uses wholesome ingredients like buttermilk and unsalted butter for a rich, moist texture. Serve these donuts plain, dusted in cinnamon sugar, or drizzled with an irresistible apple cider glaze for the ultimate seasonal delight. Perfect for breakfast, dessert, or an everyday snack, this low sodium treat will fill your kitchen with cozy aromas and satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups Apple cider
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 4 tablespoons Unsalted butter, melted
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 large Egg
- 0.5 cup Buttermilk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan with non-stick spray or butter.
In a small saucepan, bring the apple cider to a boil over medium heat. Reduce heat and simmer until reduced to about 3/4 cup, about 10-15 minutes; let cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together until combined.
Add the egg, buttermilk, vanilla extract, and reduced apple cider to the butter mixture; whisk until combined.
Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Be careful not to overmix.
Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake for 12-15 minutes or until a toothpick inserted into the donut comes out clean.
Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optionally, toss the cooled donuts in cinnamon sugar or glaze with a simple icing made of powdered sugar and apple cider.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 434.3 g | 158% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 191.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 319 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1037 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.
