Buttered Rum Apple Cider Doughnuts

Buttered Rum Apple Cider Doughnuts

Buttered Rum Apple Cider doughnuts are baked then topped with a buttered rum glaze. The flavours meld into a perfect mini bite of fall goodness.To make filling the doughnut molds easier I used a piping bag that I filled with the batter and then piped each “cup” to form perfect shaped doughnuts.A large ziploc bag filled with batter and the tip of the corner trimmed off will work too.

Yield: Makes 35-45 mini donuts

  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 teaspoons cinnamon or Epicure Apple Pie spice
  • 1 large egg
  • 2/3 cup light brown sugar
  • 1/2 cup apple sauce
    1 tsp. vanilla extract
  • 1/3 cup honey
  • 1/3 cup apple cider
  • 1/3 cup plain yogurt
  • 2 Tbsp. vegetable or canola oil
  • Nonstick cooking spray

For the Glaze


  1. Preheat oven to 400 degrees F. Lightly coat  mini doughnut mold with cooking spray.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and spice. In another large bowl, whisk together egg, brown sugar, applesauce, vanilla extract, honey, apple cider, yogurt, and oil. Whisk wet ingredients into dry ingredients until just mixed; do not over mix.
  3. Using a tablespoon, cookie scoop or piping bag filled with batter, fill doughnut cups 3/4 full. Bake for approximately 10 minutes.
  4. While baking, melt butter and Hot Buttered Rum in a small pan . Add sugar and cream and cook till bubbling. Cool slightly then dip cooled donuts in glaze and let set.
bottom rolling pin

1 Comment

  1. Bonnie

    Could I make this recipe in mini-muffin tins? It looks so good!

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