Despite the temperature being close to ninety today, I couldn’t refrain from staying with the “fall” theme. Pumpkin and apple will definitely be the shining stars for the next couple of months! Thanks to the extremely addictive pinterest, I have found over 20 “fall” recipes to try!
These little doughnut holes were bursting with flavor. I was a little apprehensive about them at first since the only spice was nutmeg. I thought there were going to end up dry and bland. But the nutmeg paired with the cinnamon and sugar coating was just the right amount! And then the crunch of apple! Quit frankly, they were perfect! And fairly healthy as well, being that they were baked instead of fried!
Don’t be fooled. I definitely had more than three of these little guys. At least six, possibly eight, if not more! I just couldn’t stop my right hand from reaching forward and grabbing another!
Oven Baked Apple Doughnut Holes
1/4 cup brown sugar
1/4 cup white sugar
1 1/2 cups flour
1 3/4 teaspoon baking powder
1 teaspoon nutmeg
1/3 cup cold butter, cut into pieces
1/4 cup milk
1 1/2 cups bite sized pieces of apple, peeled and cored
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a medium sized mixing bowl, whisk together sugars, flour, baking powder, and nutmeg. Using a fork or pasty blender, cut in to the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, beat together the egg and milk. Fold in the chopped apples. Add the egg mixture to the dry ingredients. Stir until mixture is well combined. Place a spoonful of batter into each mold of a buttered mini muffin pan. Bake for 15-18 minutes or until the doughnuts are golden brown.
Remove from the oven and allow to cool for five minutes. Gently remove doughnuts from the molds and lightly brush each doughnut with melted butter. Coat with cinnamon and sugar. Serve immediately with a ice cold glass of milk or warm cup of coffee!