When I came up with this recipe, I realized I never purchased a donut pan. So I needed a “plan B”… I DID however, purchase this Twinkie pan awhile back. Why not, right?

Now, Twinkie purists will argue that this needs a white filling of some sort and I wouldn’t disagree. I opted to top these Apple Cider Donut Twinkies with a glaze instead. Either would be completely delicious, but both seemed a little excessive, even for me 🙂

I peeled and chopped the apples, bringing them to a boil in the apple cider. I reduced the heat to a simmer and continued to cook until tender.

I allowed that mixture to cool slightly and pureed in a food processor until smooth. I took some of that processed mixture and placed it in a measuring cup with my almond milk to create our “buttermilk”. Set this aside.

I combined the dry ingredients in a bowl and in the bowl of an electric mixer, I creamed margarine and sugars until light and fluffy.

Add the applesauce and oil to the puree along with the milk mixture. Whisk to combine.

Alternating the above mixture and the flour mixture, incorporate into the creamed margarine/sugar mixture until well incorporated. Stir in the vanilla.

Spray desired pans with cooking spray and spoon in the batter. Depending on the size of the pan you use, the baking time will vary from 20 to 35 minutes. Test for doneness with a toothpick. The donuts will be dense but you should see crumbs on the toothpick just as you would with b

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aking a traditional cake.

Combine the ingredients for the glaze and drizzle over top. A sprinkle of cinnamon sugar is optional.