Mini Apple Cider Donuts

This is a mini version of my Lighter Apple Cider Donuts! The recipe is just slightly different and needs a little less glaze to cover all of the donuts.

 I love mini donuts. They're so cute and fun to decorate, and this way, you can eat a whole bunch!

 

This recipe yields 16 mini apple cider donuts.

 

I personally like dipping these in my coffee. 

Ingredients

1 cup whole wheat flour
1/2 cup stevia in the raw
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cups hot water
one packet of alpine apple cider (sugar free)
2 tbsp egg beaters
1 tablespoon smart balance light or other light buttery spread
2 tablespoons + 2 tsp unsweetened almond milk

Glaze:
2 tbsp powdered sugar
1 tsp unsweetened almond milk
1/8 tsp vanilla extract
1/4 tsp sprinkles (per each)

Instructions
Preheat oven to 325. Whisk together flour, stevia, baking powder, salt, packet of apple cider, and spices. Then add your egg beaters, butter spread, almond milk, and hot or boiling water. Beat with an electric beater until you have a thick dough batter.
Lightly grease a mini donut pan and evenly distribute the dough into the wells. Each one should be about a rounded tablespoon full of dough. You can use a piping bag or just use a tablespoon to measure the dough. You should be able to get 16 mini donuts out of this recipe.
Bake for 10 minutes. Donuts should spring back when touched. Transfer to drying rack and let cool.
Mix powdered sugar, vanilla extract, and almond milk in  a shallow dish. Once donuts are cooled, dip the donuts in the sugary glaze and either sprinkle over top or roll donuts into sprinkles. Let sit for five minutes and glaze will be hardened and sprinkles will be stuck on tight.

Nutritional info: 33 calories per one glazed and sprinkled donut