Apple cider donuts and pumpkin dip

CHICOPEE, Mass. (Mass Appeal) – If you love the flavors of fall, an easy pumpkin dip or baked apple cider donuts are the perfect treat to make for your family! Food and Enteraining Expert Liz Corbett showed us how to make some delicious fall treats!

Baked Apple Cider Donuts

1 cup and 2 tablespoons all-purpose flour
1 +1/2 teaspoons baking powder
¼ – ½ teaspoon sea salt
2 teaspoons ground cinnamon
1 large egg, room temperature
½ cup fresh apple cider
½ cup sugar
½ teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
4 tablespoons butter

Maple Glaze:
1+ 1/4 cups confectioner’s sugar
3 tablespoons pure maple syrup
1 tablespoon dark corn syrup or Karo
½ tablespoon water
¼ teaspoon ground cinnamon

Preheat oven to 350 º F
In a medium mixing bowl, whisk together the flour, baking powder, sea salt, and cinnamon. In a small separate bowl, whisk the egg. Set both aside.
In a small saucepan over medium-low heat, combine the apple cider, sugar and butter, stirring until butter has melted. Remove from heat, let cool for 2 minutes, and stir in the apple cider vinegar, vanilla, and whisked egg. Slowly pour the wet ingredients into the dry; whisk until combined and almost no lumps are visible.
Spoon batter into a donut pan (3/4 full). Bake for 12-14 minutes (standard-size, yielding about 6 donuts) or for 6-7 minutes (mini donuts, yielding about 26), or until light brown and cooked through. A mini muffin pan may be used if you don’t have a donut pan. Let cool for 2-3 minutes on a rack. Then, remove baked donuts from pan and place them directly on a rack to cool completely before dipping into glaze.
For the Maple Glaze: Whisk everything together in a small bowl until smooth. Set rack of donuts over a baking sheet lined with waxed paper. Dip the top of the baked donuts into the maple glaze, turning to coat well. Let baked donuts rest until glaze sets.

Pumpkin Dessert Dip

15 oz can plain pumpkin
5 oz. box instant vanilla pudding mix
16 oz. container whipped topping (like cool whip)
½ tablespoon pumpkin pie spice
½ tablespoon cinnamon

Mix pumpkin, dry pudding mix, whipped topping and pumpkin pie spice until smooth. Chill. Carve a small pumpkin to serve dip in. Hallowed out, no face or holes on the side. Fill pumpkin with dip, and sprinkle with cinnamon and sugar mix.

Serve with fresh apple slices, cinnamon tortilla chips, vanilla wafers or gingersnap cookies.

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