These Apple Cider Donuts are a perfect fall treat! Bring them to your next family gathering or potluck for a guilt-free treat or snack!

Makes 12 donuts

Be sure to check out these low point fall favorite recipes:

One Point Sheet Pan Pumpkin Bars

Skinny Pumpkin Bread or Muffins

Zero Point Crustless Pumpkin Pie

What are Apple Cider Donuts?

Apple Cider Donuts are a harvest tradition in autumn in the northeastern United States and are sometimes sold at cider mills. They are often paired with apple cider, and may be covered with cinnamon and sugar! They are “cake doughnuts” and get their flavor from cinnamon, nutmeg and apple cider used in the batter.

What Ingredients do I need to make these Apple Cider Donuts?

• 1 cup apple cider – I use 100% Tree Top Crisp Apple Cider
• All-purpose flour -I use Gold Medal
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Baking powder
• Salt
• Non fat plain Greek yogurt 
• Zero Point brown sugar sweetener – I use Lakanto Monkfruit Golden or Brown Sweetener
• Large egg-at room temperature
• Land o’ Lakes light butter made with canola oil– melted or 2 Tbsp unsweetened applesauce
• Vanilla extract
• I can’t believe its not butter spray
• Regular sugar or zero point white granulated sweetener -for the topping

What donut pan do you I use for these Apple Cider Donuts?

I use 2 Non-Stick 6-Cavity Donut Baking Pans. These are regular size donut pans. You can find them HERE on Amazon. They are available in a copper or steel. Each donut pan is 12.5 x 8 inches and they are dishwasher safe.

How Do I Make These Apple Cider Donuts?

The first step in making these apple cider donuts is cooking the apple cider on the stove and reducing it down to 1/2 cup, until it’s a thicker liquid.
This step will decrease the water content and will give the donuts more of an apple flavor. This step can take up to 15 minutes to get it to that consistency.

Once you have reduced the apple cider- remove from the heat and pour it into a large mixing bowl.

Let the cider cool for 10-15 minutes.

In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

Add the non fat plain Greek yogurt, egg, brown sugar substitute, vanilla, and melted butter or unsweetened applesauce into the mixing bowl with the cooled apple cider.

Whisk until well combined. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

(DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.

The texture of the donuts will be completely off if over mixed.)

Spray two (6 cavity) donut pans with nonstick cooking spray. 

Place batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.

Then fill prepared donut pan with batter using the piping bag. (I use THIS donut pan to make baked donuts.)

Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool in the pan for about 5 minutes.

Meanwhile, make the sugar topping: In a small bowl mix together the sugar substitute and cinnamon.

Once they have cooled a bit, spray both sides of donuts with I can’t believe it’s not butter spray and then dust both sides of donut with sugar mixture.

What do I use for the Cinnamon Sugar Topping?

For the topping you may use either 1/4 cup granulated white sugar substitute or 1/4 cup regular white granulated sugar. Using a sugar substitute for the sugar topping can create a mouth-cooling effect vs. using regular sugar.  If you are sensitive to that cooling effect, you can swap out the sugar substitute for the topping with 1/4 cup regular sugar which would increase the point value to 3 points per donut)

What brown sugar substitute can I use?

Keep in mind not all brown sugar substitutes are zero points. The two zero point brown sugar brands that I recommend are:

Lakanto Golden Monkfruit Sweetener: which can be found online HERE. The Lakanto Monkfruit has a 1:1 ratio to sugar.

 Sukrin Gold which can be found at most Whole Food or Sprouts or on Amazon HERE.

(If you use Sukrin Gold you will want to use the conversion chart on back of the package for the conversion amount that it shows for regular sugar.)

Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.

 

• 1 cup apple cider ( I use 100% Tree Top Crisp Apple Cider)
• 1 1/2 cups all-purpose flour ( I use Gold Medal)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup non fat plain Greek yogurt 
• 1/2 cup brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener) 
• 1 large egg, at room temperature
• 1 Tbsp Land o’ Lakes light butter made with canola oil, melted or 2 Tbsp unsweetened applesauce
• 1 tsp vanilla extract

Cinnamon and Sugar Topping:

• I can’t believe it’s not butter spray
• 1/4 cup zero point granulated sugar substitute  (example: Lakanto Classic Monkfruit Sweetener) or 1/4 cup regular white granulated sugar -I like to use regular sugar for the topping
• 1 tsp ground cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. In a large saucepan cook apple cider over medium heat. Bring to a boil and allow to boil for 10-15 minutes or until the apple cider is more thicker than before and has been reduced to 1/2 cup.
3. Remove from heat and pour apple cider into a mixing bowl. Let the cider cool for 10-15 minutes.
4. In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.
5. Add the non fat plain Greek yogurt, egg, brown sugar substitute, vanilla, and melted butter or 2 Tbsp unsweetened applesauce into the mixing bowl with the cooled apple cider. Whisk until well combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined. (DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  The texture of the donuts will be completely off if over mixed.)
7. Spray two (6 cavity) donut pans with nonstick cooking spray. 
8. Place donut batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.
9. Fill prepared donut pan with batter 1/2 way using the piping bag. (I use THIS donut pan to make baked donuts.)
10. Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
11. Remove from the oven and allow to cool in the pan for about 5 minutes.
12. Meanwhile, make the sugar topping: In a medium bowl mix together the sugar or sugar sweetener and cinnamon.
13. Once they have cooled a bit, spray both sides of donuts with can’t believe it’s not butter spray and then dust both sides of donut with sugar mixture.
14. Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.

Makes 12 donuts

2 Points® per donut per donut if using sweetener for topping

3 Points® per donut if using regular sugar for topping

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

NOTES:

1. DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  The texture of the donuts will be completely off if over mixed.
2. Not all brown sugar substitutes are zero points. The two I recommend that are Lakanto Golden Monkfruit Sweetener which can be found HERE. The Lakanto Monkfruit has a 1:1 ratio to sugar. Or you can use Sukrin Gold which can be found at most Whole Food or Sprouts or on Amazon. If you use Sukrin Gold you will want to use the conversion chart on back of the package for the conversion amount that it shows for regular sugar.