Warm and Cozy Baked Apple Cider Donuts

Warm, cozy, and perfectly spiced, these Baked Apple Cider Donuts bring all the flavors of fall into one delicious bite. Made with reduced apple cider, cinnamon, and pumpkin pie spice, they’re soft, fluffy, and coated in a sweet pumpkin spice cinnamon sugar mixture.

These donuts are a great alternative to fried versions and make your kitchen smell like an autumn bakery.

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Why You’ll Like This Recipe

These Baked Apple Cider Donuts are an easy way to enjoy the flavors of fall without the hassle of deep frying. They’re quick to make, bake in under 15 minutes, and have a light yet tender texture that pairs beautifully with coffee or hot cider. Perfect for fall gatherings, brunch, or cozy mornings at home, they also stay soft for days when stored properly.

Ingredients

These donuts are made with simple pantry staples. You’ll need apple cider, two types of sugar for sweetness and depth, flour for structure, baking soda and powder for lift, cinnamon and pumpkin pie spice for warmth, oil for moisture, and vanilla for flavor. The topping adds an extra layer of sweetness and spice.

Success Tips

• Reduce your apple cider before starting. Simmer it until it’s concentrated and flavorful. This makes the cider flavor shine through.
• Do not overmix the batter. Stir only until combined to keep the donuts light and tender.
• Use a piping bag or spoon to fill the donut pan evenly so they bake uniformly.
• Let the donuts cool slightly before coating so the sugar mixture adheres without melting.
• Coat while warm for the best coverage and texture.

All About the Ingredients

Apple Cider: The star of this recipe. Reducing it intensifies the apple flavor and sweetness. Do not use apple juice, as it lacks depth.
Flour: Provides structure. All-purpose flour works best, but you can substitute half with whole wheat for a heartier texture.
Baking Soda and Baking Powder: These leaveners help the donuts rise and stay soft. Make sure they’re fresh for the best results.
Cinnamon and Pumpkin Pie Spice: Add warm spice and seasonal flavor. You can adjust the ratio or use only cinnamon if preferred.
Brown and White Sugar: Brown sugar adds moisture and caramel flavor while white sugar keeps the texture light.
Oil: Helps keep the donuts moist. Use a neutral oil like canola or vegetable. Melted butter can be substituted for a richer taste.
Vanilla Extract: Enhances sweetness and rounds out the flavors.
Pumpkin Spice Cinnamon Sugar: The finishing touch that gives the donuts their signature flavor and crunch.

Variations to Try

• Apple Butter Glaze: Drizzle with a glaze made of apple butter and powdered sugar for extra apple flavor.
• Maple Sugar Coating: Replace the brown sugar in the coating with maple sugar for a deeper, caramelized note.
• Add Toppings: Dip in melted butter and roll in crushed graham crackers, toasted coconut, or chopped pecans.
• Mini Donuts: Use a mini donut pan and reduce baking time to 7–8 minutes.

Elizabeth

Baked Apple Cider Donuts

Warm, cozy, and perfectly spiced, these Baked Apple Cider Donuts bring all the flavors of fall into one delicious bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Cooling Time 5 minutes mins

Total Time 25 minutes mins

Servings: 16

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

  

• Baked Apple Cider Donuts:
• 3 cups apple cider reduced to 1 cup
• ½ cup brown sugar
• ½ cup sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 Tablespoons oil
• 1 teaspoon vanilla extract
• Pumpkin Spice Cinnamon Sugar:
• ¼ cup sugar
• ¼ cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice

Equipment

• 1 mixing bowl
• 1 set Measuring Cups and Spoons
• 1 Spatula
• 3 12 count donut pans
• 1 small bowl
• 1 large piping bag optional
• 1 sauce pan

Method

 

1. Pour the apple cider into a medium saucepan and bring to a gentle boil over medium heat. Simmer until it reduces by about half, leaving roughly 1 cup. This should take about 10–15 minutes. Set aside to cool completely before using in the batter.
2. Preheat your oven to 350°F. Lightly grease a donut pan with nonstick spray or brush with oil to ensure the donuts release easily after baking.
3. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
4. In a large mixing bowl, whisk together the cooled reduced apple cider, brown sugar, granulated sugar, egg, oil, and vanilla extract until smooth and well blended.
5. Gently add the dry ingredients to the wet mixture. Stir with a rubber spatula or whisk until just combined. Do not overmix, stop when no streaks of flour remain to keep the donuts light and tender.
6. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. If using a piping bag, it will be easier to fill evenly without mess.
7. Bake for 10–12 minutes or until the donuts are golden brown and a toothpick inserted in the center comes out clean. The tops should spring back lightly when touched.
8. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Cool just enough to handle, but keep them warm for coating.
9. In a small bowl, mix together the sugar, brown sugar, cinnamon, and pumpkin pie spice until well combined.
10. While still slightly warm, brush each donut lightly with melted butter (optional for better adhesion) and roll in the pumpkin spice cinnamon sugar mixture until evenly coated.
11. Serve warm for the best flavor and texture. Pair with hot apple cider or coffee for a cozy fall treat.

Notes

Reducing the cider is key to achieving that deep apple flavor, don’t skip this step.

• For best results, bake one pan at a time for even heat distribution.

• If making multiple batches, recoat the pan lightly between uses.

• Don’t let the donuts cool completely before coating; the sugar mixture sticks best to warm donuts.

Storage Tips

Store cooled donuts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat briefly in the microwave or oven before serving to restore softness.

FAQ

Can I make the batter ahead of time?

It’s best baked fresh, but you can mix the dry and wet ingredients separately and combine right before baking.

Can I use apple juice instead of cider?

You can, but the flavor will be less rich. Reduce it slightly to concentrate the sweetness if using juice.

Why are my donuts dry?

They may have baked too long or the batter was overmixed. Bake until just set and springy to the touch.

Can I make these without a donut pan?

Yes. If you don’t have a donut pan, you can still make this recipe with a few easy adjustments. Use a muffin pan instead and fill each cavity about halfway to mimic the shape of a donut. You can also place a small ball of foil or a rolled piece of parchment paper in the center of each muffin cup to create a hole.

The texture will be slightly different, more like a soft muffin than a traditional donut, but the flavor will be just as delicious. Alternatively, you can use a mini muffin pan for bite-sized “donut holes.” Reduce the baking time to 8–10 minutes if using smaller pans.

Do I need to grease the donut pan?

Yes, if you’re using a metal or nonstick donut pan, it’s best to lightly grease it with oil, butter, or nonstick spray to help the donuts release easily after baking. Even nonstick pans can sometimes cause sticking, especially around the edges.

However, if you’re using a silicone donut pan, you don’t need to grease it, silicone naturally releases baked goods without sticking. Just make sure the pan is clean and completely dry before adding the batter.

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