Baked Apple Cider Donuts

ByLeigh Harris Published: Updated on

These easy baked apple cider donuts are soft and cakey, infused with warm cozy spices and reduced apple cider. They are tender, spiced, and perfectly comforting donuts without the need for frying.

Baked apple cider donuts stacked on a dark plate on a dark surface.
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Why You’ll Love These

They’re packed with real apple flavor that tastes like fall in every bite. The warm cinnamon-sugar coating adds the perfect sweet crunch.

These homemade apple cider donuts are baked instead of fried, so they’re lighter yet still tender and satisfying. They are super easy to make at home — no hot oil or special equipment needed.

Perfect for pairing with a mug of coffee, tea, or warm apple cider.

Not to mention the warm spiced apple aroma that wafts through your home while they are baking!

Some of our other fall treats to make are Pumpkin Scones, Pumpkin Apple Muffins, Panettone French Toast, Morning Buns, and Zucchini Bread.

Baked apple cider donuts recipe ingredients.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Baked Apple Cider Donuts

  • Make the cider reduction. In a small saucepan over medium heat, bring the apple cider to a simmer. Reduce it to 1/2 cup. This will take about 20 minutes. Set aside to cool for at least 15 minutes. Preheat oven to 350ºF. Spray the donut pans with non-stick baking spray that contains flour.
  • In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and kosher salt until combined.
  • In a large bowl, whisk the butter, egg, granulated sugar, dark brown sugar, buttermilk, and vanilla extract together until well combined. Add the dry ingredients and reduced apple cider to the wet ingredients, whisk just until combined.
Wet ingredients and sugar for baked apple cider donuts combined in a glass mixing bowl.
Dry ingredients added to the wet ingredients for baked apple cider donuts.
  • Spoon the batter into the donut pan, filling only halfway. Alternatively, you can place the batter in a large ziplock bag, snip off the corner, and pipe the donuts into the pan. Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack over a baking sheet.
Baked apple cider donut batter divided into a six section donut pan.
Baked apple cider donuts in a donut pan on a wire rack.
Note the larger donuts on the top pan. They were filled more than 1/2 way with batter.
  • Melt the butter in a small bowl. In a shallow bowl, whisk together the granulated sugar, cinnamon, nutmeg, and allspice. Brush the entire donut with melted butter, then coat the donut in the cinnamon sugar mixture. Repeat with the remaining donuts.
Melted butter being brushed over a baked apple cider donut.
Baked apple cider donuts on a wire rack over a parchment paper lined baking pan.

Tips

  • Be sure to reduce the cider: Simmering the apple cider until it’s concentrated will deepen the flavor.
  • Use room-temperature ingredients: This helps the batter mix more smoothly.
  • Don’t overmix: Stir just until combined to keep the donuts light and tender.
  • Coat them while they are warm: Toss the donuts in cinnamon sugar shortly after baking so it adheres perfectly.
  • DO NOT OVERFILL THE DONUT CAVITIES! They will overflow while baking, and you won’t end up with a favorable donut shape.
  • Reduce the apple cider the night before to save time in the morning.
  • Substitute 1 teaspoon apple pie spice for the spices used in this recipe.
  • Make this into donut holes or mini muffins. Use a mini muffin pan, filling each halfway, and bake at 350ºF for 7-9 minutes.

FAQs

Can I use apple juice instead of apple cider?

Yes, but the flavor is much deeper with apple cider. Apple juice is just filtered apple cider.

Storing

Store any leftovers covered tightly for up to 2 days at room temperature.

Freezing

I have frozen them, coated and uncoated, and both work great. Cool them completely, place a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge. To warm them, give them a few seconds in the microwave.

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Baked apple cider donuts stacked on a dark plate on a dark surface.

Baked Apple Cider Donuts Recipe

Baked apple cider donuts are tender, cake-like, and bursting with the cozy warmth of cinnamon, nutmeg, and sweet apple. Their soft, cake-like texture and cinnamon sugar coating make every bite taste like a crisp fall morning at the orchard.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Brunch, Snack
Cuisine: American
Prep Time: 35 minutes
Cook Time: 10 minutes
Servings: 14
Calories: 260kcal
Author: Leigh Harris

Ingredients
 

Donuts

  • 1 1/2 cups Apple cider fresh
  • 2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Ground allspice
  • 1/8 tsp Ground cloves
  • 1/2 tsp Kosher salt
  • 2 tbsp Unsalted butter melted and cooled
  • 1 large Egg room temperature
  • 1/2 cup Buttermilk room temperature (or whole milk)
  • 1/2 cup Granulated sugar
  • 1/2 cup Dark brown sugar
  • 1 1/2 tsp Vanilla extract

Cinnamon Sugar Coating

  • 6 tbsp Unsalted butter melted
  • 1 cup Granulated sugar
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/8 tsp Ground allspice

Instructions

  • In a small saucepan over medium heat, bring the apple cider to a simmer. Simmer and reduce it to 1/2 cup. This will take about 20 minutes. Check on it often, it will reduce quickly towards the end. Set aside to cool for at least 15 minutes.
    1 1/2 cups Apple cider
  • Preheat oven to 350ºF. Spray the donut pans with non-stick baking spray that contains flour.
  • In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and kosher salt until combined.
    2 cups All-purpose flour, 3/4 tsp Baking powder, 1 tsp Baking soda, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/4 tsp Ground allspice, 1/8 tsp Ground cloves, 1/2 tsp Kosher salt
  • In a large bowl, whisk the butter, egg, granulated sugar, dark brown sugar, buttermilk, and vanilla extract together until well combined. Add the dry ingredients and reduced apple cider, whisk just until combined.
    2 tbsp Unsalted butter, 1 large Egg, 1/2 cup Buttermilk, 1/2 cup Granulated sugar, 1/2 cup Dark brown sugar, 1 1/2 tsp Vanilla extract
  • Spoon the batter into the donut pan, filling only halfway. Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack over a baking sheet.
  • Melt the butter in a small bowl. In a shallow bowl, whisk together the granulated sugar, cinnamon, nutmeg, and allspice. Brush the entire donut with melted butter, then coat the donut in the cinnamon sugar mixture. Repeat with the remaining donuts.
    6 tbsp Unsalted butter, 1 cup Granulated sugar, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/8 tsp Ground allspice

Notes

  • Alternatively, you can place the batter in a large ziplock bag, snip off the corner, and pipe the donuts into the pan.
  • You can dunk the donuts quickly in the melted butter instead of brushing it on, if desired. Just don’t let them soak up too much of the butter.
  • Store covered tightly at room temperature for up to 2 days. Or freeze for up to 2 months.

Nutrition

Calories: 260kcal | Carbohydrates: 47g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 180mg | Potassium: 99mg | Fiber: 1g | Sugar: 32g | Vitamin A: 235IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 1mg

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5 from 2 votes (2 ratings without comment)

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