Cider mill donuts are just the thing to make when you want a fall treat! These are soft, delicious, and easily made in a donut pan.
I feel like I’m kind of on the fence with this season change. I’m still loving the warm weather, and I feel like summer was too short, but I’m slowly embracing the fact that it’s September, and fall-ish things are going to start happening. And that’s a good thing, really, because I love fall decorating, and cider mills, and pumpkins, and jeans and sweaters and boots. I guess it’s just that winter is always soooooooo long. So very, very long.
Anyway, we’ll be heading to the cider mill in the next few days.
The one thing that’s a bit of a bummer when you have food allergies or intolerances is feeling like you’re missing out on something – not just a food, but part of an experience. And that happens to us a little bit with cider mills.
I used to LOVE cider mill donuts so much – they are hot, and fried, and rolled in cinnamon sugar. What’s not to love about that? But of course they contain egg, and wheat, and sometimes dairy, so they’re off limits for us now. I’ve solved that problem for us by making our own donuts at home with my trusty donut.
These homemade cider mill donuts are light and fluffy and very similar to cider mill donuts, but without all the fat, since they aren’t fried. I cannot make these fast enough for my boys – they gobble them right up!
Can you make cider mill donuts at home?
Yes, you sure can! These are so delicious when made at home in the oven. They are baked in a donut pan, and the batter is very easy to make and uses simple ingredients.
Can I make these donuts with gluten free flour?
I have a separate recipe for gluten free and vegan spiced cider donuts. Try that recipe if you need to be gluten free.
Can I make these if I don’t have a donut pan?
You can make them as muffins, in a muffin pan, or try this method for baked donuts without a donut pan.
How do I make sure my donuts don’t stick to the pan?
I like to grease my donut pan with vegan buttery spread and dust a little flour on just to be safe. Even though donut pans are non-stick, I don’t like to take chances! Allow them to cool for about 10 minutes before trying to remove them from the pan.
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Cider Mill Donuts.
- 1 cup white spelt flour
- 1 cup whole spelt flour
- 1 cup coconut sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup non-dairy milk
- 1 teaspoon white vinegar
- 1 1/2 teaspoons vanilla extract
- 4 Tablespoons unsweetened applesauce
- 1/2 cup vegan buttery spread melted
For the topping:
- 1/3 cup sugar
- 1 teaspoon cinnamon
Preheat the oven to 350 degrees. Grease the donut pan with vegan buttery spread and dust with flour.
In a small bowl, combine the 1/3 cup sugar and the teaspoon of cinnamon.
Combine the flour, sugar, baking powder, and spices in a large mixing bowl and whisk together.
Add the non-dairy milk, vinegar, unsweetened applesauce, vanilla, and vegan buttery spread and mix until combined.
Spoon the batter into a donut pan, making sure that the batter is smooth and even with the top of each donut well.
Bake at 350 degrees for about 10-12 minutes. Let cool somewhat before removing from the pan.
To remove the donuts from the pan, just turn the donut pan over onto a cookie sheet or tray, and tap the bottom of the pan until the donuts release.
Dip each donut into the cinnamon sugar mixture. Enjoy!
This post was originally published in September 2014. It has been updated with more tips.
Have you been to the cider mill yet? Or have you done any other fall type things?