Every Fall we take our kids to the local Pumpkin Farm and Apple Orchards. Besides all of the fun we have, there are also always delicious treats for sale. We love all things apple and pumpkin and all of the yummy cinnamon smells that go along with those Fall treats. This ends up being really hard for kids who have food allergies. This year after my Gluten-Free son stated he wished he could have some Apple Cider Doughnuts, after he saw them in the store at the pumpkin farm.
I was determined to go home and figure out how to make him some that he could safely eat. The problem is my other son is allergic to eggs, so we have to adjust to 2 different allergens. This Apple Cider Doughnut recipe also happens to also be Dairy Free and Nut Free. I remember enjoying apple cider doughnuts when I was a kid, and it’s an experience I didn’t want my kids to miss out on! My boys had a lot of fun at Jerry Smith’s Pumpkin Farm looking at the character displays designed with painted pumpkins and picking out their own pumpkins to carve later at home, but I didn’t want them to miss out on delicious Fall treats like Apple Cider Doughnuts because of their allergies.
We had to find a way to make delicious, cinnamon, apple flavored Gluten-Free and Egg Free treats! I usually use a GF Betty Crocker cupcake mix to make them muffins and cupcakes, so I thought that would be a great place to start. I had purchased a Silicone Doughnut Pan on Amazon similar to this one in hopes of trying to make them doughnuts someday. The only doughnuts they had ever had were from Erin McKenna’s Bakery in Disney Springs. They loved those, but they are really pricey to ship on special days like their birthdays!
We came up with this delicious Apple Cider Doughnut recipe, and my boys gave it a 10/10! We’ve made it many times since then, but we usually double it now. This recipe makes 12 muffins, but only about 8-9 doughnuts. These Apple Cider doughnuts only last a few days on the counter, but they do freeze really well. We always freeze some to bring along on trips. They reheat well in the microwave for about 20-30 seconds. I hope you enjoy this allergy friendly recipe as much as we do! These Allergy Friendly Apple Cider Doughnuts are just as delicious in the Winter as they were in the Fall! We just made a new batch to verify.
Allergy Friendly Apple Cider Doughnuts
- Silicone Doughnut pan
- 1 box GF Betty Crocker Yellow Cake Mix
- 1/2 cup Apple Cider
- 1 cup Apple Sauce
- 1/4 cup Liquid Coconut Oil
- 1/4 tsp Ground Cloves
- 2 tsp Ground Cinnamon
- Preheat oven to 350 Degrees F. Pour Betty Crocker GF Yellow Cake Mix into a mixing bowl, do not add other ingredients listed on the box. Instead add 1/2 cup of Apple Cider, 1 cup of apple sauce and 1/4 cup of liquid coconut oil. Stir well. Then sprinkle 1/4 tsp of Ground Cloves and 2 tsp of Ground Cinnamon on top of the batter. Stir well again until spices are mixed in. Using a Serving spoon, spoon batter into each doughnut well. Use the back of the spoon to smooth batter out evenly around the whole circle. Fill about half full. Place pan into oven and bake at 350 Degrees Farenheit for about 18 minutes. Take pan out and cool for 5-10 minutes then flip pan onto waxed or parchment paper. * If desired mix up some cinnamon and sugar and dip the tops of the doughnuts in the cinnamon sugar mix while still warm. Enjoy! When doughnuts have cooled, we put 2 of them in to quart sized Glad Ziplock bags. They only last a few days out on the counter, but will last a long time in the freezer. If you need to reheat after taking them out of the freezer, they tend to easily heat in the microwave for 10-20 seconds.
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