Low Sodium Apple Cider Doughnuts
Indulge in the comforting flavors of autumn with these Low Sodium Apple Cider Doughnuts—a healthier twist on a beloved classic. Bursting with warm spices like cinnamon and nutmeg, these oven-baked doughnuts feature reduced apple cider for a concentrated, rich flavor that makes every bite irresistible. Made with wholesome ingredients like buttermilk and unsalted butter, and coated in a delightful cinnamon-sugar mixture, they deliver all the cozy sweetness you crave without the excess sodium. Perfect for breakfast, dessert, or a seasonal treat, these homemade doughnuts are easy to prepare in under an hour and pair beautifully with a steaming mug of coffee or tea. Whether you're looking to impress at a fall gathering or satisfy your own cravings, this recipe is a flavorful and heart-healthy way to embrace the season!
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Recipe Information
Ingredients
- 1 cup Apple cider
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Vegetable oil
- 4 tablespoons Unsalted butter
- 0.75 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 0.5 cup Sugar for coating
- 1 teaspoon Ground cinnamon for coating
Instructions
Preheat oven to 350°F (175°C). Grease a doughnut baking pan.
In a small saucepan, simmer the apple cider over medium heat until reduced to about 1/4 cup, approximately 10 minutes. Set aside to cool.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon of cinnamon, and nutmeg.
In a separate bowl, combine the vegetable oil, melted unsalted butter, granulated sugar, and brown sugar. Mix until smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the reduced apple cider and vanilla extract.
Alternately add the dry ingredient mixture and the buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
Transfer the batter to a large piping bag. Pipe the batter into the prepared doughnut pan, filling each mold about 2/3 full.
Bake for 13-15 minutes, or until a toothpick inserted into the doughnuts comes out clean.
Let the doughnuts cool in the pan for 5 minutes before transferring to a wire rack.
In a small bowl, mix the sugar and 1 teaspoon of ground cinnamon together. Roll the warm doughnuts in the cinnamon sugar mixture until coated.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 623.4 g | 227% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 378.6 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 434 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1068 mg | 23% | |
*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.
