Baked Apple Cider Donuts

Golden brown on the outside, fluffy on the inside, and perfectly spiced, sink your teeth into these tender baked apple cider donuts today.

Nothing quite says fall like a serving of baked apple cider donuts. With a comforting cinnamon sugar exterior, enjoy yours with a cozy cup of coffee at breakfast or for an afternoon pick-me-up.

Here’s what we love about this apple cider donut recipe:

• The texture. Think crisp on the outside and fluffy and moist on the inside.
• The flavor. These donuts include the perfect spice mix of spiced apple cider alongside cinnamon, ginger, and nutmeg, which screams fall.
• The simplicity. The length of the ingredients list might be intimidating, but rest assure it only takes 20 minutes to prep the donuts and up to 12 minutes to cook. Yep, you’ll have a stack of donuts ready to eat in under an hour. How good does that sound?

Plus, we bet you have most of the ingredients already at home. Now, are you ready to make the most delicious apple cider donuts imaginable? Just be prepared for your home to smell like your favorite bakery.

Recipe Ingredients

• 2 cups fresh-pressed spiced apple cider
• 2 cups all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• ½ cup granulated sugar
• ½ cup light brown sugar 
• 2 tablespoons unsalted butter…softened
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup milk

Coating

• 1 cup granulated sugar
• 1 tablespoon ground cinnamon

Preheat oven to 375 degrees. Prepare doughnut pans with non-stick spray.

Pour the apple cider into a medium saucepan over medium/high heat. Bring the cider to a boil and allow it to simmer until the cider has been reduced to ½ cup. Once done, set aside the reduced apple cider until needed.

In a large bowl, whisk those dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In a medium bowl, mix together the wet ingredients next. Using a hand or stand mixer, mix the granulated sugar, brown sugar, and butter until light and fluffy. Add in the egg and vanilla; mix well.

Add the wet mixture into the dry mixture, add in the milk, and mix at low speed or with a whisk. Then slowly add in the cider, mixing just until combined. Don’t overmix.

Spoon or pipe the batter into the donut pan wells, filling ¾ of the way full. OR you can just   cut a corner off a ziplock bag and put on your favorite baker’s hat and pipe away.

Bake for 10-12 minutes, until a toothpick inserted in the middle comes out clean.

While baking, prepare the cinnamon sugar mixture by whisking the sugar and cinnamon together in a small bowl.

When the donuts come out of the oven, use a toothpick and slide it down the side of the donut pan to pop the donut out of the well. Immediately place the baked doughnut into the cinnamon sugar topping, toss and coat, then move to a cooling rack. The donuts coat the best when hot out of the oven.

Cool completely and serve. It’s best to eat these baked apple cider doughnuts the same day.

Storage

• It’s best to make and serve your baked apple cider donuts on the same day. However, if you wish to store leftover donuts for up to two days, keep them in an airtight container at room temperature and reheat in the microwave at 15-second intervals. Alternatively, reheat them in your air fryer or toaster oven so they’re nice and crispy once more.
• You can also freeze them for up to two months. Follow the above reheating instructions, once thawed.

Recipe Notes

• To make a homemade apple cider, combine two cups of apple juice with one sliced apple, and four teaspoons of mulling spices. Bring to a boil, reduce the heat, and let it simmer for 20 minutes. Then strain into a measuring cup and add one cup back into the pot and follow the instructions to ensure it boils down to 1/2 cup.
• If you don’t have access to a donut pan, you can use a simple muffin pan instead.
• If you have it on hand, you can also add a sprinkle of apple pie spice to this baked apple cider donut recipe. Or substitute it for the other spices used.

Recipe FAQs

Is it better to bake or fry donuts?

In terms of healthiness, it’s best to bake donuts, as you aren’t dealing with the extra oil used in the frying process.

Can I use apple juice instead of apple cider?

Although I highly recommend using apple cider for the bold flavor, if you’re in a pinch unsweetened apple juice will also work in this apple cider doughnut recipe.

Here are more fall-inspired apple recipes to enjoy:

Easy Apple Crumble Recipe

Easy and Delicious Apple Crisp Recipe

Apple Pie Muffins

Cinnamon Apple Crisps (Only 3 ingredients)

Cinnamon Apple Bread (Loaded With Crunch)

Apple Pecan Cobbler Recipe

Print

Baked Apple Cider Donuts

Golden brown on the outside, fluffy on the inside, and perfectly spiced, sink your teeth into these tender baker apple cider donuts today.

Course Snack

Cuisine American

Keyword apple

Prep Time 20 minutes

Total Time 32 minutes

Servings 18

Calories 171kcal

Ingredients

• 2 cups apple cider spiced, fresh pressed
• 2 cups all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp ginger
• 1/8 tsp nutmeg
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar pack that together
• 2 tbsp unsalted butter softened
• 1 tsp vanilla extract
• 1 egg large
• 1/2 cup milk

Coating

• 1 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

• Preheat oven to 375 degrees. Prepare doughnut pans with non-stick spray.
• Pour the apple cider into a medium saucepan over medium/high heat. Bring the cider to a boil and allow it to simmer until the cider has been reduced to ½ cup. Once done, set aside until needed. 
  2 cups apple cider
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  2 cups all-purpose flour, 3/4 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/8 tsp ginger, 1/8 tsp nutmeg
• In a medium bowl, using a hand or stand mixer, mix the granulated sugar, brown sugar, and butter until light and fluffy. Add in the egg and vanilla; mix well.
  1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 tbsp unsalted butter, 1 tsp vanilla extract, 1 egg
• Add the wet mixture into the dry mixture, add in the milk, and mix at low speed or with a whisk. Then slowly add in the cider mixing just until combined. Don’t overmix. Spoon or pipe the donut batter into the donut pan wells, filling ¾ of the way full. Bake for 10-12 minutes, until a toothpick inserted in the middle comes out clean.
  1/2 cup milk
• While baking, prepare the cinnamon sugar coating by whisking the sugar and cinnamon together in a small bowl. When the donuts come out of the oven use a toothpick and slide it down the side to pop the donut out of the well. Immediately place the baked donut into the cinnamon sugar mixture, toss and coat, then move to a cooling rack. The donuts coat the best when hot out of the oven.
  1 cup granulated sugar, 1 tbsp ground cinnamon
• Cool completely and serve. Best eaten the same day.

Nutrition

Calories: 171kcal | Carbohydrates: 37g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 26g

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