Few treats capture the magic of fall quite like Baked Apple Cider Donuts. Soft, cakey, and bursting with spiced apple flavor, these donuts are a seasonal favorite at orchards and bakeries. The best part? You can recreate them right in your own kitchen—no frying required.
Instead of being deep-fried, these donuts are baked in a donut pan, which makes them lighter, less messy, and easier to whip up on a cozy fall morning. The secret to their rich apple flavor is reducing apple cider on the stove until it becomes concentrated and syrupy. Rolled in cinnamon sugar while still warm, each bite tastes like autumn itself.
Whether you serve them at breakfast, bring them to a fall gathering, or enjoy them with a cup of hot cider, these baked donuts are sure to become a seasonal tradition in your home.
Why You’ll Love Baked Apple Cider Donuts
- No frying needed – Healthier and less messy than classic donuts.
- Full of cozy flavor – Apple cider reduction plus warm spices.
- Quick to bake – Ready in under 30 minutes once your batter is mixed.
- Perfect for fall gatherings – A hit at brunches, bake sales, or family breakfasts.
- Freezer-friendly – Make ahead and enjoy anytime.
How to Make Baked Apple Cider Donuts
Ingredients
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
For Coating:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Reduce the cider – In a saucepan, simmer apple cider over medium heat until reduced to ½ cup (about 15–20 minutes). Cool slightly.
- Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Combine wet ingredients – In another bowl, whisk melted butter, sugars, eggs, milk, vanilla, and reduced cider.
- Make the batter – Gently fold wet ingredients into dry until just combined.
- Bake – Spoon batter into a greased donut pan, filling each cavity about ¾ full. Bake at 350°F for 10–12 minutes, or until a toothpick comes out clean.
- Coat donuts – While warm, brush donuts with melted butter, then roll in cinnamon sugar.
What to Serve With Baked Apple Cider Donuts
- Hot apple cider – Double down on apple flavor.
- Pumpkin spice latte – A cozy fall pairing.
- Vanilla ice cream – Makes a simple dessert extra special.
- Maple glaze – Swap the sugar coating for a sweet drizzle.
Tips for Perfecting Baked Apple Cider Donuts
- Don’t skip reducing the cider – This step intensifies the apple flavor.
- Use fresh apple cider, not juice – It’s more robust and spiced.
- Grease your pan well – Helps the donuts release easily.
- Don’t overmix – Keeps donuts soft and tender.
- Serve warm – They’re best enjoyed fresh out of the oven.
Storing and Freezing Baked Apple Cider Donuts
- Room Temperature – Store in an airtight container up to 2 days.
- Refrigerator – Keeps up to 5 days (warm before serving).
- Freezer – Freeze uncoated donuts up to 2 months. Thaw and coat with cinnamon sugar before serving.
FAQs
Can I use apple juice instead of apple cider?
You can, but cider has a stronger flavor. If using juice, add a pinch more cinnamon and nutmeg.
Do I need a donut pan?
Yes, for classic donut shape. However, you can bake the batter in a muffin tin as an alternative.
Can I make them ahead of time?
Yes! Bake the donuts, freeze, and then coat in cinnamon sugar before serving.
Can I glaze instead of sugar-coating?
Absolutely! A maple glaze or simple vanilla glaze works beautifully.
Conclusion
These Baked Apple Cider Donuts are the perfect fall treat—easy, cozy, and full of warm apple spice flavor. Whether you enjoy them fresh from the oven with a cup of cider or save them for a crisp autumn morning, they’re sure to bring comfort and joy to your table.
Apple Cider Donuts
Ingredients
Equipment
Method
- In a small saucepan over medium heat, simmer apple cider until reduced to about 1/4 cup. Set aside to cool.
- Preheat oven to 350°F (175°C). Grease a donut pan with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk eggs and sugar until smooth. Add melted butter, buttermilk, vanilla, and reduced apple cider; mix well.
- Gradually add dry ingredients to wet mixture and stir until just combined. Do not overmix.
- Spoon or pipe batter into prepared donut pan, filling each cavity about 2/3 full.
- Bake for 12–15 minutes or until a toothpick inserted comes out clean. Let cool slightly in pan before transferring to wire rack.
- In a shallow bowl, combine 1/2 cup sugar with 1 tablespoon cinnamon. While donuts are still warm, toss in mixture to coat evenly.