Ingredients
Units
Scale
- 1 1/2 AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice (LTG link)
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup apple cider
For the Cinnamon Sugar Coating:
- 1 cup white sugar
- 2 teaspoons cinnamon
- 4 tablespoons melted butter
Instructions
- Preheat oven 350 degrees F. Grease a 6 count donut pan and/or muffin tin with butter. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin spice. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars. Once whipped, add egg, vanilla extract, and apple cider. Mix until well incorporated. Add the dry ingredients to the wet ingredients. You will have a thick batter.
- Fill the prepared donut pans and muffin tins and bake for about 12-15 minutes or until cake tester comes out clean.
- In a small bowl whisk together sugar and cinnamon for the topping. Brush each donut and muffin while still hot with the melted butter then dip in the cinnamon sugar mixture.
- Set on a parchment lined baking sheet until ready to serve. Store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
