For a Sweet September…

Photo by Lorelle Del Matto

Apple Spice Doughnuts

I’m never ready for the end of summer. I love all it offers – sun-ripened berries, peaches and tomatoes, long days, water play, grilling and dining outdoors.

I could whine, but I headed to the kitchen instead. Summer always transitions to fall, and to ease the way, I cooked up a recipe with autumn flavors – Apple Spice Doughnuts.  They’ll bring a smile to your face and anyone returning from school or headed to work after a summer vacation.  

Make no mistake, doughnuts are treats, even if they’re baked, and wrapped in a health halo as I did. I crafted the recipe with 100% whole wheat flour, apple sauce, apple cider and diced calimyrna figs – the big golden ones with an almost nutty flavor that are packed with dietary fiber, minerals and vitamins. 

Make September sweeter – bake a doughnut.

I created this recipe for Valley Fig Growers.

Photo by Lorelle Del Matto

Apple Spice Doughnuts

Find doughnut baking pans online for about $10.  Or, bake the batter in muffin pan cups – not nearly as fun. 

Makes 12 doughnuts

Equipment: 2 standard donut pans

1 cup apple cider

1 cup finely chopped, stemmed calimyrna figs, divided

1 cup white whole wheat flour (4 7/8 ounces)

3/4 teaspoon baking powder

1/2 teaspoon salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

½ cup unsweetened applesauce

1/3 cup packed golden brown sugar

1/3 cup granulated sugar

1 large egg

3 tablespoons vegetable oil

1 teaspoon vanilla extract

Glaze and Topping:

2 tablespoons reduced apple cider from step 1

¼ cup finely chopped figs, reserved from step 2

2 tablespoon unsalted butter, melted

Pinch of salt

1 cup (4 ounces) confectioners’ sugar

1/4 cup finely chopped toasted pecans or walnuts

  1. Pour cider into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until reduced to ½ cup.  Cool.
  • Set aside ¼ cup chopped figs for Topping. Preheat oven to 350°F.  Coat 2 standard doughnuts pans (6 doughnuts each) with nonstick spray.
  • Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk to blend. Set aside.
  • In bowl of electric mixer, combine ¼ cup reduced cider, applesauce, brown sugar, granulated sugar, egg, oil and vanilla. Beat on medium-low speed 1 minute or until sugar dissolves. On low speed, gradually beat in flour mixture. Do not over mix. With spoon or spatula, stir in ¾ cup Figs. Spoon batter into each donut pan cavity, dividing evenly. 
  • Bake doughnuts for 12 minutes or until pick inserted in center comes out clean.
  • Cool doughnuts in pan on wire rack for 5 minutes. Invert onto wire rack to cool completely (Run a thin knife around edges of molds if needed to release doughnuts).
  • For Glaze, in a small bowl, combine melted butter with 2 tablespoons cooled cider and salt.  Whisk in confectioners’ sugar to make a thick glaze. Spoon Glaze over doughnuts and top with reserved finely chopped figs and pecans.

© Lorelle Del Matto 2019

lorelle About lorelle

Crazy about cooking, eating and sharing good food – my work and leisure revolve around the kitchen. As a culinary dietitian my professional life encompasses nutrition counseling and education, recipe development, product development, food and nutrition writing, marketing communications, corporate test kitchen and consumer affairs management, food styling and work as a product spokesperson.

Speak Your Mind