When the crisp fall air rolls in and apples are at their peak, there’s nothing quite like the cozy aroma of warm spices and sweet cider wafting through your kitchen. These Baked Apple Cider Donuts bring all the flavors of the orchard straight to your oven, no frying needed. Soft, spiced, and coated in cinnamon sugar, they’re the kind of treat that turns ordinary mornings into little celebrations.

Behind the Recipe

This recipe was born from one too many autumn strolls past donut stands at the local farm market. I kept thinking, “Why wait for fall festivals when I can make these at home?” That’s when I began experimenting. After a few tweaks and taste tests, this version became my go-to. It’s all the cozy vibes, none of the oil splatters, and every bite feels like a warm hug.

Recipe Origin or Trivia

Apple cider donuts are a seasonal staple in the Northeastern United States, especially in New England where apple orchards and cider mills dot the countryside. Traditionally deep-fried, they’re a must-have at harvest fairs and apple-picking outings. The cider, often reduced for deeper flavor, makes them unmistakably autumnal. Baked versions like this one offer a modern twist without sacrificing that classic taste.

Why You’ll Love Baked Apple Cider Donuts

There’s a reason these donuts have a cult following. Here’s what makes them so lovable:

Versatile: Enjoy them for breakfast, dessert, or a sweet afternoon snack.

Budget-Friendly: Uses everyday ingredients with no special equipment.

Quick and Easy: No yeast, no frying—just mix, pour, and bake.

Customizable: Spice it your way, glaze instead of sugar, or add a drizzle.

Crowd-Pleasing: Perfect for brunch tables, fall parties, or lunchbox surprises.

Make-Ahead Friendly: Bake the night before and sugar-coat when ready to serve.

Great for Leftovers: They taste even better the next day.

Chef’s Pro Tips for Perfect Results

You don’t need to be a pastry chef to master these, but a few tricks make a big difference.

Reduce your apple cider by half to intensify the flavor—it’s worth the extra step.
Grease your donut pan well, even if it’s nonstick, to avoid any heartbreak.
Fill each mold only about two-thirds full for perfectly shaped rings.
Let the donuts cool just slightly before coating with cinnamon sugar so it sticks but doesn’t melt.
Use a piping bag or zip-top bag to neatly fill the donut wells.

Kitchen Tools You’ll Need

Simple tools, stunning results. Here’s what you’ll want nearby:

Saucepan: For reducing the apple cider and deepening its flavor.

Mixing Bowls: One for wet, one for dry ingredients.

Whisk and Spatula: To mix without overworking the batter.

Donut Pan: The essential tool for baking the perfect shape.

Wire Rack: For cooling and sugar-coating with ease.

Ingredients in Baked Apple Cider Donuts

Each ingredient plays a delicious role in creating donuts that are moist, flavorful, and kissed with autumn spice.

Apple Cider: 1 cup, reduced to ½ cup – Adds sweet apple depth and seasonal flavor.
All-Purpose Flour: 2 cups – Forms the base of the donut with soft structure.
Brown Sugar: ½ cup – Brings moisture and a subtle molasses richness.
Granulated Sugar: ¼ cup – Balances sweetness and enhances the crust.
Baking Powder: 1 ½ teaspoons – Lifts the donuts as they bake.
Baking Soda: ½ teaspoon – Reacts with the cider for added rise.
Salt: ½ teaspoon – Rounds out all the flavors.
Cinnamon: 1 ½ teaspoons – Delivers that warm, spiced essence.
Nutmeg: ¼ teaspoon – Adds complexity and classic donut flavor.
Eggs: 2 large – Help bind everything and give the donuts structure.
Unsalted Butter: 6 tablespoons, melted – Provides rich, tender texture.

Ingredient Substitutions

Life happens—here’s how to make these work with what you’ve got.

Apple Cider: Unsweetened apple juice can be reduced and used in a pinch.

Brown Sugar: Use all granulated sugar if needed, but you’ll lose some moisture.

Butter: Coconut oil or a neutral oil like canola also works well.

Flour: A 1-to-1 gluten-free baking flour can substitute for a GF version.

Ingredient Spotlight

Apple Cider: This ingredient isn’t just for flavor, it’s the soul of the recipe. Reducing it concentrates its natural sweetness and fruity complexity.

Cinnamon: The spice that ties it all together. It gives that warm, nostalgic scent and the signature finish on every donut.

Instructions for Making Baked Apple Cider Donuts

Let’s turn that kitchen into a cozy fall bakery. Here’s the path to donut bliss:

Preheat Your Equipment:
Set your oven to 350°F (175°C) and grease a donut pan thoroughly.
Combine Ingredients:
In a saucepan, simmer the apple cider until reduced to ½ cup, then let cool. In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another, mix reduced cider, melted butter, both sugars, and eggs until smooth. Combine wet and dry until just mixed.
Prepare Your Cooking Vessel:
Transfer batter into a piping bag or zip-top bag with the corner snipped, and pipe into the prepared donut wells about ⅔ full.
Assemble the Dish:
Smooth the tops if needed and gently tap the pan to settle the batter evenly.
Cook to Perfection:
Bake for 10 to 12 minutes, until springy to the touch and lightly golden.
Finishing Touches:
Let donuts cool for 5 minutes in the pan, then transfer to a wire rack. While still warm, coat in a mix of cinnamon and sugar.
Serve and Enjoy:
Pour some coffee or apple cider and enjoy the cozy moment.

Texture & Flavor Secrets

These donuts are everything fall should be—soft and cake-like inside with a golden exterior dusted in sweet spice. The reduced cider adds depth, while the butter keeps them tender. That sugar coating crackles just a bit when you bite in, giving the perfect contrast to the fluffy middle.

Cooking Tips & Tricks

Want to make them unforgettable? Try this:

Use freshly ground nutmeg for a stronger aroma and flavor.
Don’t skip the cider reduction—it’s what sets this recipe apart.
Store leftovers in a paper towel-lined container to prevent sogginess.

What to Avoid

Here are a few common missteps and how to steer clear of them:

Using un-reduced cider: You’ll miss out on big flavor.
Overmixing the batter: Leads to tough donuts.
Skipping the grease: Even nonstick pans need a little love.

Nutrition Facts

Servings: 12
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Make-Ahead and Storage Tips

These are best the day they’re baked but you can absolutely plan ahead. Make the batter a day in advance and bake fresh. Or bake the donuts, cool completely, and store in an airtight container for up to 2 days. Reheat in the oven at 300°F for 5 minutes before adding fresh sugar coating. They also freeze beautifully without the topping.

How to Serve Baked Apple Cider Donuts

Pile them high on a rustic plate, serve warm with mugs of cider or chai, or wrap them in parchment and twine for a gift-worthy treat. Add a maple glaze or caramel drizzle for extra flair.

Creative Leftover Transformations

If you happen to have any left (rare!), try these ideas:

Chop and use in a fall bread pudding.
Dice and sauté in butter for donut croutons on a sweet salad.
Crumble into vanilla yogurt with granola for a cozy parfait.

Additional Tips

A mini donut pan works too—just reduce baking time to about 8 minutes.
Add a pinch of cardamom or clove for a spicier version.
For crispier edges, bake a couple minutes longer and coat while hot.

Make It a Showstopper

Presentation goes a long way. Serve on a wooden board with sliced apples and cinnamon sticks. Dust lightly with extra sugar right before serving for sparkle. They’re beautiful stacked under a glass cloche or bundled in kraft boxes for gifts.

Variations to Try

Maple Glaze: Swap sugar coating for a drizzle of maple icing.
Apple Chunk Add-In: Fold in tiny apple pieces for extra texture.
Spiced Sugar Mix: Add cloves or ginger to the coating sugar.
Vanilla Donuts: Skip cider and use milk plus vanilla for a simple cake version.
Mini Donuts: Use mini pans and serve bite-sized versions at brunch.

FAQ’s

Q1: Can I use apple juice instead of cider?
A1: Yes, just be sure to reduce it down for flavor intensity.

Q2: Do I need a donut pan?
A2: It helps, but you can also use a muffin pan and make donut muffins.

Q3: Can I make these gluten-free?
A3: Yes, use a 1-to-1 gluten-free flour blend.

Q4: What type of apple cider works best?
A4: Use fresh, unfiltered apple cider for the richest flavor.

Q5: Can I fry the batter instead of baking?
A5: This batter is best suited for baking. Try a yeasted recipe for frying.

Q6: How long do they stay fresh?
A6: Up to 2 days at room temp or freeze for longer.

Q7: Can I use almond milk or dairy-free butter?
A7: Yes, both work well for a dairy-free version.

Q8: Is it okay to skip the cider reduction?
A8: It’s possible, but the flavor won’t be as rich.

Q9: What if I don’t have nutmeg?
A9: You can omit it or add a bit more cinnamon.

Q10: How do I prevent the sugar from melting?
A10: Let the donuts cool just enough so they’re warm but not hot before coating.

Conclusion

Baked Apple Cider Donuts are everything you want in a fall treat—easy, cozy, full of flavor, and a little bit magical. Whether you’re baking them for brunch, gifting them to friends, or just indulging in some self-care, these donuts bring that homemade happiness in every bite. Trust me, they’re worth every crumb.

Baked Apple Cider Donuts