Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

10 mins
45 mins
Serves 12 (serving size: 1 doughnut)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.

  • Combine apple cider and apples in a saucepan over medium-high; cover, and cook 10 minutes. Uncover, and cook 2 minutes. Remove from heat; cool 10 minutes. Pour apple mixture into a blender; process until smooth.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl; stir with a whisk.

  • Combine apple mixture, sugar, yogurt, oil, and egg in a medium bowl; stir with a whisk. Add yogurt mixture to flour mixture, and stir until combined.

  • Coat 2 (6-cavity) doughnut pans with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350°F for 12 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert doughnuts onto a wire rack. Cool completely.

  • Combine tahini and maple syrup, stirring with a whisk. Add 2 teaspoons water; whisk until smooth. Spread glaze over tops of doughnuts. Let stand until glaze is set.

Nutrition Facts

171 calories; fat 6g; saturated fat 1g; protein 3g; carbohydrates 27g; fiber 3g; sodium 175mg; sugars 14g; added sugar 10g.