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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Coat two 12-cup nonstick or silicone mini doughnut pans (or two 6-cup regular-size nonstick or silicone doughnut pans) with cooking spray.
Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl. Set aside.
Whisk the remaining 1/3 cup sugar and 3/4 teaspoon cinnamon, with flour, baking powder, salt, nutmeg, allspice and ginger in a large bowl. Whisk egg, butter and cider in a medium bowl. Mix the wet ingredients into the dry ingredients until just combined. Fold in apple. Fill each mini doughnut cup with a scant 1 tablespoon batter (or each regular cup with a scant 2 tablespoons).
Bake the doughnuts until a toothpick comes out clean, about 15 minutes. Let cool in the pan for 2 minutes, then tap out onto a wire rack. Dredge the warm doughnuts in the reserved cinnamon-sugar mixture to coat.