Name: Baked Apple Cider Donuts Recipe
Prep time: 45 min
Cook time: PT-489305H7S
Total time: 1 h
Cuisine: American
Ingredients: 1 and 1/2 cups (360ml) apple cider; 2 cups (250g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 3/4 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon apple pie spice; 1/4 teaspoon salt; 2 Tablespoons (28g) unsalted butter, melted; 1 large egg, at room temperature; 1/2 cup (100g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 1/2 cup (120ml) milk, at room temperature; 1 teaspoon pure vanilla extract; 1 cup (200g) granulated sugar; 3/4 teaspoon ground cinnamon; 3/4 teaspoon apple pie spice; 6 Tablespoons (85g) unsalted butter, melted

If you crave that quintessential fall treat with a twist, you’re going to flip for this Baked Apple Cider Donuts Recipe. Light, cakey, and bursting with that warm apple cider flavor, these donuts bring all the cozy vibes without the fuss of frying. I absolutely love how this recipe uses reduced apple cider to punch up the taste — it’s like biting into fall itself. Keep reading, and I’ll guide you through how to nail these delights at home with some handy tricks I’ve picked up along the way.

💜

Why You’ll Love This Recipe

No Frying Required: You’ll get that classic apple cider donut taste without the mess and extra oil.
Rich Apple Flavor: Reducing the cider intensifies the sweetness and depth for a naturally delicious donut.
Perfectly Spiced: Cinnamon and apple pie spice blend together beautifully, adding warmth without overwhelming.
Easy To Make: The batter comes together quickly — plus, I share tips for smooth piping and perfect baking every time.

A close-up image showing ingredients on a white marbled surface. In the middle, there is a small white cup with dark brown liquid, likely tea or coffee. Behind it, a white egg is visible. To the right of the egg, there is a metal cup filled with light brown sugar. On the left side, a small container with a red lid holds a spice, and behind it is a metal measuring cup filled with white flour. In the front left, there is a partially unwrapped stick of pale yellow butter. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Baked Apple Cider Donuts Recipe starts with some simple pantry staples that come together to create that unforgettable fall flavor. The apple cider reduction is key, so be sure to give yourself the time for simmering.

Apple cider: Fresh cider works best here—reduce it slowly to concentrate the flavor; don’t rush the simmering!
All-purpose flour: Spoon and level the flour to avoid dense donuts; it makes a big difference in texture.
Baking soda and baking powder: These leaveners give the donuts just the right lift and fluff.
Ground cinnamon and apple pie spice: I like apple pie spice to add a little extra complexity beyond plain cinnamon.
Salt: Balances the sweetness and enhances the spices.
Unsalted butter: Melted for the batter and again for dipping—adds richness and helps the cinnamon sugar stick.
Egg: Room temperature eggs help the batter mix more evenly and contribute to tender crumb.
Brown sugar and granulated sugar: Brown sugar adds moisture and depth while granulated sugar sweetens and helps with browning.
Milk: Using room temperature milk ensures a smooth batter with no lumps.
Pure vanilla extract: A subtle but essential flavor booster here.
Cinnamon sugar coating: Made with granulated sugar, cinnamon, and apple pie spice for that classic dusting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Baked Apple Cider Donuts Recipe depending on the season or who’s coming over. You can personalize it without losing that nostalgic apple cider donut feel.

Adding Nutmeg: Once, I added a pinch of ground nutmeg alongside the apple pie spice, which gave the donuts an extra layer of warmth that my family adored.
Gluten-Free Version: I substitute a 1-to-1 gluten-free flour blend—just be sure to check texture and maybe add a tad more milk for moisture.
Vegan Swap: I’ve experimented using flax eggs and plant-based milk; it worked great, just make sure your vanilla extract is alcohol-free if that matters to you.
Spiced Glaze Alternative: Some days, instead of the cinnamon sugar coating, I drizzle a simple maple glaze over the donuts for a sweet, easy finish.

How to Make Baked Apple Cider Donuts Recipe

Step 1: Reduce Your Apple Cider Like a Pro

Start by gently simmering your apple cider in a small saucepan over low heat. You want to slowly reduce it down to about 1/2 cup—this takes around 20 minutes, but check often after the 10-minute mark to avoid scorching. I found that if you simmer too fast or at high heat, the flavors don’t concentrate as smoothly. Leaving any floating spices or solids in the reduced cider is okay—they add character. Once reduced, set it aside to cool for at least 10 minutes before mixing it into your batter.

Step 2: Prep Your Donut Pan and Oven

While your cider cools, preheat your oven to 350°F (177°C). I recommend spraying your donut pan well with non-stick spray, otherwise these little gems might stick and break apart on removal. Trust me—I learned the hard way! You can also lightly grease with butter as an alternative. Having a ready donut pan will make the next steps breeze by.

Step 3: Mix Dry Ingredients with Care

Whisk together your flour, baking soda, baking powder, cinnamon, apple pie spice, and salt in a large bowl. I always sift or whisk these ingredients thoroughly—not just for blending, but to avoid pockets of leaveners that can cause uneven rising.

Step 4: Combine Wet Ingredients Then Mix Batter

In a separate bowl, whisk melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Pour this wet mixture into your dry ingredients, then add the cooled reduced apple cider. Whisk everything gently until smooth and combined. The batter will be thicker than pancake batter but still soft and easy to spoon.

Step 5: Fill Your Donut Pan Perfectly

Here’s a little trick I discovered that makes filling the donut pans a breeze: transfer the batter to a large zip-top bag, snip off a small corner, and pipe the batter evenly into each donut cavity—about halfway full. This method helps prevent mess and keeps donut sizes consistent. If you don’t have a piping bag, a spoon works fine, but piping is a game changer for neatness.

Step 6: Bake and Check For Doneness

Bake your donuts for 10 to 11 minutes—start checking at 10 minutes. The edges will lightly brown, and the tops should spring back when you gently press with a finger. This little bounce-back test is my foolproof way to know they’re perfectly baked—not underdone or dried out. Let donuts cool in the pan for 2 minutes before gently transferring them to a wire rack to cool completely. Don’t forget to re-grease the pan before baking the next batch.

Step 7: Coat Your Donuts with That Signature Spice Mix

Mix granulated sugar, cinnamon, and apple pie spice in a medium bowl. While the donuts are still warm enough to handle, dunk each one first into melted butter on both sides, then roll them generously in the sugar-spice blend. This creates a perfect sweet-spicy coating—just like those classic apple cider donuts you find at fairs and orchards. I love coating them right away because the sugar sticks best when the donuts are warm.

👨‍🍳

Pro Tips for Making Baked Apple Cider Donuts Recipe

Slow Reduction is Key: Don’t speed up reducing the cider with high heat—slow and low brings out the best flavor and sweetness naturally.
Use a Piping Bag: Filling the donut pan with a piping bag cuts down on mess, and your donuts will look so much neater and more uniform.
Test Donuts with a Bounce: Press lightly on the top; if it springs back, they’re perfect—if not, give it another minute or two.
Coat Warm Donuts Promptly: The cinnamon sugar sticks best when donuts are warm, so don’t wait too long to coat for maximum flavor and texture.

How to Serve Baked Apple Cider Donuts Recipe

A close-up view shows four small cinnamon sugar-coated doughnuts arranged on a white marbled surface. Three doughnuts are stacked vertically in the center, with one leaning against the stack on the right side. The doughnuts have a rough sugar texture on the outside with a warm brown color. On the left side, two halves of a doughnut reveal a soft, light brown interior. The background is plain white. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep these donuts simple with just the cinnamon sugar coat, but sometimes I dust a little powdered sugar on top for a delicate finish. For a more indulgent touch, a light drizzle of maple glaze or a dollop of whipped cream pairs wonderfully and adds a smooth richness against the spice.

Side Dishes

These donuts shine as a breakfast or snack, and I love pairing them with warm apple cider or a creamy latte. For brunch, pair with fresh fruit or a simple yogurt parfait to balance the sweetness. If you’re serving at a fall gathering, a bowl of spiced pumpkin soup complements the flavors beautifully!

Creative Ways to Present

For special occasions, I arrange my donuts in a pyramid on a rustic wooden board surrounded by fresh apple slices and cinnamon sticks—it’s a showstopper. Wrapping individual donuts in parchment tied with twine also makes them perfect for gifting or party favors. Trust me, everyone will ask for the recipe after!

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container at room temperature, and they stay fresh and soft for up to two days. After that, I pop them in the fridge—just note they’ll firm up a bit but still taste great warmed up.

Freezing

I’ve frozen these donuts successfully, wrapping each one individually in plastic wrap and then storing them in a freezer-safe bag. To thaw, I leave them at room temperature for an hour or so, and they come out almost as good as fresh.

Reheating

For reheating, I pop donuts in the microwave for about 15-20 seconds or warm them in a 300°F oven for 5 minutes. This refreshes their fluffy texture and reactivates the cinnamon sugar coating wonderfully.

FAQs

Can I use canned apple cider for this recipe?

Yes! Fresh or canned apple cider both work well. Just be sure to reduce it slowly over low heat to concentrate the flavor for the best results.
Why are these donuts baked instead of fried?

Baking makes these donuts healthier and less messy without sacrificing that classic cakey texture. Plus, it’s easier for home cooks without needing a deep fryer or tons of oil.
Can I make these donuts gluten-free or vegan?

Yes! Substitute a gluten-free flour blend for the flour and try flax or chia eggs with plant-based milk to make them vegan. Adjust liquid amounts slightly as needed for batter consistency.
How long will these baked apple cider donuts keep fresh?

Stored in an airtight container, these donuts stay fresh at room temperature up to 2 days, or up to 5 days refrigerated. Reheat gently to bring back softness.
Can I skip the cinnamon sugar coating?

While I highly recommend the coating for flavor and texture, you could skip or replace it with a simple glaze or powdered sugar dusting if you prefer a different finish.

Final Thoughts

This Baked Apple Cider Donuts Recipe is a little piece of fall magic you can whip up in your own kitchen anytime. I remember the first time I made these—it brought back sweet memories of crisp orchard mornings, but with way less effort and mess. They’re a guaranteed crowd-pleaser, whether for breakfast, snack time, or dessert. I hope you enjoy making and sharing these as much as my family and I have. Go ahead, treat yourself to a batch—you deserve that cozy, spiced comfort in donut form!