# Components:
→ Wet Ingredients
01 - 1 cup apple cider
02 - 1/2 cup pure maple syrup
03 - 1/3 cup unsweetened applesauce
04 - 1/4 cup vegetable oil
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 3/4 cup light brown sugar, packed
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 teaspoon salt
→ Topping
14 - 1/2 cup granulated sugar
15 - 1 teaspoon ground cinnamon
16 - 3 tablespoons unsalted butter, melted
# Method:
01 - Preheat oven to 350°F. Grease standard donut pan with nonstick spray or softened butter.
02 - Simmer apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 10 to 12 minutes. Allow to cool.
03 - In a large bowl, whisk together reduced apple cider, maple syrup, applesauce, vegetable oil, eggs, and vanilla extract until blended.
04 - Whisk flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
05 - Gently fold dry mixture into wet ingredients until just combined. Avoid overmixing to maintain a tender texture.
06 - Spoon or pipe batter into greased donut pan cavities, filling each cavity about three-quarters full.
07 - Bake for 10 to 12 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow donuts to cool in the pan for 5 minutes, then transfer to a wire cooling rack.
09 - Combine granulated sugar and cinnamon in a shallow bowl for coating.
10 - Brush warm donuts lightly with melted butter. Dip each into cinnamon-sugar mixture to coat evenly.
