When I was young, my family always visited The Apple Barn Cider Mill and General Store in Sevierville, TN. We even have a great family story about how I ran straight into a pole while walking into the store. It’s a hoot.
Anyway, that is when my love for apple butter began. Ever since, I have loved having toast with peanut butter and a little apple butter on top. When we found out that my oldest has a peanut allergy, I had to come up with some creative ways to use my apple butter.
So for national donut day, I give you Spice Apple Butter Donuts with an optional maple glaze. They go great together or apart. It’s a pick your own ending story!
Spice Apple Butter Donuts
Yields: 8 donuts
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
1/3 cup tightly packed brown sugar
1/4 cup milk
1 tsp. vanilla
2 tbsp. butter, melted
1/2 cup apple butter
1/4 cup butter
1/2 cup maple syrup
1 cup powdered sugar.
Preheat the oven to 350 degrees. Spray donut pans with cooking spray.
Melt butter in a pan and allow to cool.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, whisk egg, apple butter, milk, vanilla, and melted butter. Be sure that the butter is cool - you don’t want it scrambling the egg. Once combined, whisk in the brown sugar.
Slowly add the wet ingredients to the dry and stir until combined.
Bake for 10-12 minutes. When a toothpick inserted in the center comes out clean, they are baked. Remove from pan after 5 minutes.
While they are cooling a bit, make the glaze by melting butter and maple syrup in a pan. Vigorously, whisk in powdered sugar. Dip donuts into glaze and allow to set. Enjoy warm if you can!
They’re good for two days in an air tight container or up to two months in the freezer.