Go Back
+ servings

Old Fashioned Cider Glazed Cake Donuts & Vanilla Butternut Squash Smoothie

Chef Norbert
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 12 Donuts
Calories 309 kcal

Recommended Equipment

non stick donut molds


  • Ingredients for donuts
  • 1/4 cup butter
  • 1/4 cup apple sauce
  • 1/2 cup sugar granulated
  • 1/3 cup brown sugar
  • 2 each eggs large
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk
  • Ingredients for cider syrup
  • 1/2 gallon apple cider
  • Ingredients for glaze
  • 2 tbsp cider syrup
  • 1 tbsp heavy cream
  • 1 cup confection sugar
  • Ingredients for smoothie
  • 1 cup butternut squash roasted
  • 1 1/2 cups almond milk
  • 4 each dates pitted
  • 1 tbsp chia seeds
  • 1/2 tsp cinnamon to taste
  • 1 tsp vanilla extract pure
  • 1/2 tsp ginger ground
  • 2 tbsp cider syrup
  • 5 each ice cubes or as needed


Cook the apple cider

  • Place apple cider in a sauce pan, bring to a boil. Reduce heat to a simmer and reduce cider to a molasses like consistency. Set aside.
    1/2 gallon apple cider

Make the dough

  • Preheat oven to 425°F. Lightly grease two standard donut pans.
  • In a medium-sized mixing bowl, beat together the butter, apple sauce and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt and vanilla.
    1/4 cup butter, 1/4 cup apple sauce, 1/2 cup sugar, 1/3 cup brown sugar, 2 each eggs, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp ground nutmeg, 3/4 tsp salt, 1 tsp vanilla extract, 2 2/3 cups all-purpose flour, 1 cup milk
  • Stir the flour into the butter mixture alternating with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick; when you draw your spatula through the batter it will leave a furrow.
    2 2/3 cups all-purpose flour

Bake the donuts

  • Spoon the batter into the lightly greased donut pans, filling the wells to about 1/4" shy of the rim. Bake the donuts for 10 minutes. Remove from oven. The donuts should slightly pull away from the sides of the pan, the surface should spring back when pressed gently and when inserting a toothpick into the center it should come out mostly clean. Wait 5 to 7 minutes before removing and placing on a rack.

Make the glaze for donuts

  • To make apple cider glaze: Stir together the cider syrup, heavy cream and confection sugar. Add additional sugar or cream, if needed, to make the glaze the consistency of molasses. Dip top of donuts in glaze, or drizzle glaze over donuts.
    2 tbsp cider syrup, 1 cup confection sugar, 1 tbsp heavy cream

Make smoothie

  • Cut the butternut squash in half lengthwise, with a spoon remove the seeds. Spray squash with olive oil and roast cut side up at 400 F for about 30 minutes until tender. Remove from oven and allow to cool. Add all ingredients to a blender and blend until smooth. Serve and enjoy.
    1 cup butternut squash, 1 1/2 cups almond milk, 4 each dates, 1 tbsp chia seeds, 1/2 tsp cinnamon, 1 tsp vanilla extract, 1/2 tsp ginger, 5 each ice cubes, 2 tbsp cider syrup


Serving: 1 donut | Calories: 309kcal | Carbohydrates: 68g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 286mg | Potassium: 285mg | Fiber: 2g | Sugar: 42g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Baked goods
Tried this recipe?Let us know how it was!