1/4cupwater or milk of choice(I use non-dairy milk)
1/4cupolive oil(or melted coconut oil)
1/2cuppure maple syrup
1tsppure vanilla extract
For the Cinnamon Sugar Topping
3tbspcoconut oil, melted(or vegan/regular butter)
Preheat the oven to 350°F and grease 12 donut molds with cooking spray (I use 2 donut pans with 6 donut molds each).
Next, make the donuts: mix together all of the dry ingredients in a large bowl until fully combined. Slowly add the wet ingredients to the dry ingredients, one at a time, then whisk well to combine.
Carefully add the donut batter to the prepared donut pans, distributing it evenly between the 12 molds. Bake the donuts for 20 minutes, or until a toothpick inserted in the center of one comes out pretty clean.
After baking, let the donuts cool for 10-15 minutes before removing them from the donut pans.
While the donuts are cooling, prepare the cinnamon sugar topping. Melt the coconut oil in the microwave or over low heat in a small saucepan and then add it to a small dish and set aside.
Combine the cinnamon and coconut sugar in a separate small bowl and mix well then set aside.
Once the donuts have cooled slightly, lightly dip the tops of the donuts in the melted coconut oil and then in the cinnamon sugar mixture. Repeat with each donut.
Let the coated donuts cool completely on a wire rack before storing.
You can store these donut holes on the counter for 2-3 days, in the fridge for 4-5 days, or freeze them for several months!
Keyword Apple Cider Donuts, Cinnamon Sugar Apple Cider Donuts, Cinnamon Sugar Donuts, Fall Donuts, Homemade Donuts