Fall isn’t complete without Apple Cider Donuts! Baked to perfection and coated in cinnamon sugar, these donuts are easy to make in just 45 minutes. They’re moist, soft, tender, and a treat for crisp autumn days.
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Every fall, my family and I look forward to one of our favorite traditions–going apple picking at a local farm. Our kiddos love bringing home bags full of fresh, juicy apples after enjoying the hayrides. But one of the best parts of these outings? Warm, apple-flavored, cinnamon sugar-coated donuts.
After our latest apple-picking adventure, I transformed the variety of apples we collected into chai apple pie and apple pie bars. But I also wanted to recreate those delicious apple cider donuts at home.
This recipe captures all the cozy flavors of fall–spiced apple cider, cinnamon, and a hint of nutmeg–which fills your kitchen with that irresistible fresh-baked aroma. Absolutely delicious!
Why These Are My Favorite Fall Donuts
If you’re looking for the perfect apple cider donut recipe, you’ve come to the right place! Here’s what makes these donuts stand out:
- Apple cider concentration: The secret to deep, rich apple flavor is the reduction of the apple cider. By simmering it down, we concentrate the flavor, infusing every bite with the taste of real apples without excess moisture.
- Baked, not fried: Unlike traditional fried donuts at the farm, these are baked to golden perfection. You get all the fluffy, tender texture of a donut without the greasy mess (just like these baked banana donuts!).
- Cinnamon sugar coating: These donuts are generously coated in cinnamon sugar while still warm, creating a slightly crispy, sweet exterior that complements the soft interior.
- Quick and easy: No fancy equipment for this recipe–just a donut pan and staple ingredients. In just 45 minutes, you’ll have fresh, homemade apple cider donuts that are bakery-worthy.
Ingredients Notes
- Apple cider: Do not substitute with apple juice. Apple cider has a more concentrated flavor and texture.
- Spices: Cinnamon and nutmeg add a warm and cozy flavor. You can substitute it with apple pie spice.
- Brown sugar: Use light or dark brown sugar. The darker sugar will add a bit more of a caramelized flavor.
- Butter: Feel free to use salted or unsalted butter for this recipe.
- Milk: Use whatever milk you have on hand. Make sure to bring it to room temperature.
Step-By-Step Instructions
Before you begin: Preheat the oven to 350°F/177°C. Spray a donut pan with nonstick cooking spray and set aside.
Step 1: Bring the apple cider to a boil and then simmer for 20-25 minutes until reduced to ½ cup.
Step 2: Whisk the dry ingredients in a medium bowl.
Step 3: Whisk the brown sugar and wet ingredients in a small bowl.
Step 4: Pour the wet ingredients into the dry ingredients and combine.
Step 5: Fill the donuts ⅔ full with batter and bake for 8-10 minutes.
Step 6: Whisk together the sugar and cinnamon in a small bowl.
Step 7: Dip each donut into the melted butter and then into the sugar mixture.
What To Substitute For A Donut Pan
You don’t need a donut pan to make these apple cider donuts. You can use a standard muffin pan. Grease and fill each cavity ¾ full and bake for about 18-20 minutes in a preheated 350°F/177°C oven.
You can also make donut holes (my kids have an obsession for donut holes!). Grease a mini muffin pan and fill ¾ full with batter. Bake for about 8-9 minutes in a preheated 350°F/177°C oven.
Recipe Tips & Tricks
- Use a good-quality apple cider: Fresh, homemade cider from a local farm will give you the best flavor. If you don’t have access, store-bought cider will work too.
- Don’t overmix the batter: This results in dense and chewy donuts. To get perfectly moist, tender donuts, mix the dry and wet ingredients until JUST combined!
- Fill the donut cavities ⅔ full: I love using a pastry bag with the tip snipped off (you can also use a resealable plastic bag). This makes it easier to pipe the batter evenly into the donut pan without a mess.
How To Store & Freeze
- To Store: These donuts are best eaten the same day they’re made. However, they can be stored at room temperature in an airtight container for up to 2-3 days or in the fridge sealed tightly for up to 5 days.
- To Freeze: You can freeze the donuts, coated or uncoated with the cinnamon sugar, for up to 2 months. When ready to serve, thaw the donuts in the refrigerator overnight. I love popping them in the microwave for a few seconds to warm them up.
Frequently Asked Questions
Reducing the apple cider intensifies its flavor. Skipping this step will result in a milder apple flavor in your donuts.
This recipe is specifically designed for baking. For fried apple cider donuts, the batter would differ.
Yes! You can prepare the batter and refrigerate it for up to 24 hours before baking. When you’re ready to bake, let the batter come to room temperature for about 20 minutes before spooning the batter into the pan.
To reheat, pop them in a 350°F/177°C oven for 5-7 minutes or microwave for about 10 seconds. This will bring back their fresh, warm texture.
More Fall Recipes You'll Love
You may also enjoy all my other delicious breakfast recipes.
I hope you love these Apple Cider Donuts as much as we do and that they become a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
Baked Apple Cider Donuts
- Total Time: 45 minutes
- Yield: 16 donuts 1x
Description
Fall isn’t complete without Apple Cider Donuts! Baked to perfection and coated in cinnamon sugar, these donuts are easy to make in just 45 minutes. They’re moist, soft, tender, and a treat for crisp autumn days.
Ingredients
Donuts
- 360 g (1 ½ cups) apple cider
- 260 g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg, at room temperature
- 150 g (¾ cup) brown sugar
- 2 tablespoons butter, melted
- 120 g (½ cup) whole milk, at room temperature
Cinnamon Sugar Topping
- 150 g (¾ cup) granulated sugar
- 2 teaspoons ground cinnamon
- 57 g (¼ cup) butter, melted
Instructions
Donuts
- In a small saucepan, bring the apple cider to a gentle boil and allow to simmer over medium heat until reduced to ½ cup (120 ml), about 20-25 minutes. Set aside to cool.
- Preheat oven to 350°F/177°C. Spray a doughnut pan with non-stick baking spray and set aside.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a small mixing bowl, whisk the egg, sugar, melted butter, milk, and reduced apple cider until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Spoon the batter (or use a pastry bag to pipe it) into the donut wells, filling them until ⅔ of the way full.
- Bake for 8-10 minutes or until a toothpick inserted into the center of the donuts comes out clean.
- Cool the donuts in the hot pan for 5 minutes before transferring to a wire rack.
Cinnamon Sugar Topping
- In a small bowl, whisk the sugar and cinnamon.
- Dip each donut into butter, allowing excess to drip off, and then generously coat in the sugar mixture.
Notes
Storing: Cover tightly and store at room temperature for up to 2-3 days or in the fridge for up to 5 days.
Freezing: Freeze the donuts coated or uncoated with the cinnamon sugar for up to 2 months. When ready to serve, thaw in the refrigerator overnight.
Muffin pan: Grease and fill each cavity of a standard muffin pan ¾ full and bake for 18-20 minutes in a preheated 350°F/177°C oven.
Donut Holes: Grease a mini muffin pan and fill ¾ full with batter. Bake for 8-9 minutes in a preheated 350°F/177°C oven.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
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