Perfect for breakfast, weekend brunch, or an afternoon treat, these homemade apple cider donuts are a simple way to bring the flavors of fall into your kitchen.

Serve these donuts warm for a cozy weekend breakfast, bring them to a fall gathering, or enjoy one alongside a cup of coffee, tea, or warm apple cider. With their fragrant spices and buttery sugar coating, they are a lovely treat throughout the autumn season.

Why You’ll Love This Recipe

• No frying required: These apple cider donuts are baked in the oven, offering a simple alternative to traditional fried donuts.

• Rich apple flavor: Reducing the apple cider helps concentrate its fruity flavor for a more pronounced apple taste.

• Warm fall spices: Cinnamon and apple pie spice create a fragrant, seasonal flavor that pairs beautifully with the cider.

• Simple preparation: The batter is mixed by hand, so you don’t need an electric mixer.

• A soft, cakey texture: These donuts have a tender, dense crumb that works wonderfully with their sweet coating.

• Perfect for sharing: With 12 donuts per batch, they are a lovely option for family breakfasts, brunches, and seasonal gatherings.

Ingredient Notes & Easy Substitutions

The ingredients in these baked apple cider donuts work together to create a tender, spiced donut with plenty of apple flavor. Here is what to know about the key ingredients before you begin.

Apple Cider

Apple cider is the star ingredient in this recipe. Reducing it concentrates the apple flavor and gives the donuts their distinctive seasonal taste. Allow the reduced cider to cool before mixing it with the other wet ingredients.

For the intended flavor and consistency, apple cider is the best choice. Apple juice may taste different and behave differently when reduced, so it should not be considered a guaranteed one-to-one replacement.

All-Purpose Flour

All-purpose flour provides the structure for the donuts and helps create their cake-like texture. Measure it carefully to avoid adding too much flour, which can affect the final consistency.

Baking Soda and Baking Powder

Both leavening agents help the donuts rise as they bake. Since they serve different functions in the batter, it is best to use the amounts listed in the recipe rather than substituting one for the other.

Cinnamon and Apple Pie Spice

Ground cinnamon brings familiar warmth, while apple pie spice adds extra depth to the flavor. If you do not have prepared apple pie spice, the recipe allows for a mixture of cinnamon, nutmeg, and cardamom.

For an optional variation, pumpkin spice can be used in place of the apple pie spice, as noted in the recipe.

Egg

The egg helps bind the ingredients together and contributes to the donuts’ structure. Use a large egg, as specified in the recipe, to keep the proportions consistent.

Granulated Sugar and Brown Sugar

Using both types of sugar adds sweetness and helps create the donuts’ soft texture. The granulated sugar also appears in the coating, where it provides the familiar sweet finish.

Whole Milk

Whole milk contributes moisture to the batter. For the closest match to the original recipe, use whole milk rather than changing the liquid proportions.

Unsweetened Applesauce

Applesauce adds moisture and complements the apple cider flavor. Be sure to use unsweetened applesauce, as specified, so the sweetness remains balanced with the other ingredients.

Unsalted Butter

Melted butter adds richness to the donut batter, while additional melted butter helps the cinnamon-sugar mixture cling to the outside. Keeping the coating ingredients separate from the batter ingredients makes the finishing process easier.

Vanilla Extract and Salt

Vanilla adds a subtle aromatic note, while salt balances the sweetness and rounds out the flavor of the spices.

Step-by-Step Guide to Making Baked Apple Cider Donuts

Step 1: Reduce the Apple Cider

Begin by reducing the apple cider according to the recipe’s cider-reduction method, then allow it to cool. This step is important because the concentrated cider provides the signature apple flavor without making the batter too wet.

Make sure the reduced cider has cooled before combining it with the egg and other wet ingredients.

Step 2: Prepare the Oven and Donut Pan

Preheat your oven to 350°F (177°C) and grease your donut pan.

Preparing the pan before mixing the batter makes the next stage easier, allowing you to transfer the mixture straight into the prepared donut cavities.

Step 3: Mix the Dry Ingredients

In one bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt.

Whisking these ingredients together helps distribute the leavening agents and spices throughout the flour, giving the batter a more even mixture.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk the egg with the granulated sugar, brown sugar, whole milk, applesauce, melted butter, vanilla extract, and cooled reduced apple cider.

Once the wet ingredients are combined, gently mix them with the dry ingredients. Avoid overmixing, as the recipe calls for a light touch when bringing the batter together.

The batter will be thick, which is expected.

Step 5: Fill the Donut Pan

Transfer the batter to a zip-top bag and cut off one corner to create a simple piping bag.

Pipe the batter into the prepared donut pan, filling each cavity about halfway. This gives the batter room to rise as the donuts bake.

Step 6: Bake the Donuts

Bake the donuts for 10–12 minutes, or until the tops spring back when lightly touched.

Once baked, allow them to cool in the pan for 2 minutes before transferring them to a wire rack. This brief resting period makes it easier to remove the donuts before coating them.

Step 7: Add the Cinnamon-Sugar Coating

Mix the granulated sugar, cinnamon, and apple pie spice in a bowl.

Brush or dip the donuts in melted butter, then coat them generously in the spiced sugar mixture. The butter helps the coating adhere, creating a sweet, fragrant exterior that complements the soft apple-flavored center.

Serve the donuts once they are ready to enjoy, or allow them to cool further before storing them.

Tips for the Best Baked Apple Cider Donuts

• Let the reduced cider cool: The recipe specifies cooled reduced cider for the wet ingredients. Allow it to cool before mixing it into the batter.

• Prepare the donut pan first: Grease the pan before filling it so the donuts are easier to remove after baking.

• Whisk the dry ingredients thoroughly: Evenly distributing the spices and leavening agents helps keep the flavor and texture consistent throughout the batch.

• Avoid overmixing: Gently combine the wet and dry ingredients until just mixed. The batter is supposed to be thick.

• Use a zip-top bag for filling: Cutting a corner from the bag makes it easier to pipe the batter neatly into the donut pan.

• Check the donuts before removing them: The tops should spring back when lightly touched. Follow the recipe’s stated baking time and visual cue rather than relying on time alone.

• Coat the donuts generously: Brushing or dipping them in melted butter before adding the cinnamon-sugar mixture helps create an even coating.

• Prepare the cider ahead: The reduced apple cider can be stored in the refrigerator overnight, making the next day’s preparation more convenient.

Common Mistakes to Avoid

• Adding the cider while it is still hot: The recipe calls for cooled reduced cider. Let it cool before combining it with the other wet ingredients.

• Skipping the cider reduction: Reducing the cider concentrates its flavor. Skipping this stage changes an important part of the recipe.

• Overmixing the batter: Mixing too vigorously or for too long can affect the texture. Gently combine the wet and dry ingredients until just incorporated.

• Overfilling the donut cavities: Filling each cavity about halfway follows the recipe and leaves room for the batter to rise.

• Forgetting to grease the pan: An ungreased pan can make removing the baked donuts more difficult. Prepare the pan before adding the batter.

• Coating the donuts without the butter: The melted butter helps the cinnamon-sugar mixture adhere to the surface, so include this step for the intended finish.

• Leaving the donuts in the pan too long: The recipe directs you to let them cool in the pan for 2 minutes before transferring them to a wire rack. Following this step helps keep the process manageable.

  

Easy Ways to Change It Up

The original recipe has a classic apple-and-cinnamon flavor, but there are a few ways to experiment while keeping the original version unchanged.

• Try pumpkin spice: Replace the apple pie spice with pumpkin spice for a different seasonal flavor. This is an option already suggested in the recipe.

• Adjust the spice blend: If making your own apple pie spice, the recipe suggests a mixture of cinnamon, nutmeg, and cardamom.

• Make a muffin version: If you do not have a donut pan, the recipe suggests using a muffin pan and baking for 15–18 minutes.

• Experiment with the coating: For an optional variation, you could try a different sugar coating or a simple glaze. These additions would change the original finish, so the texture and flavor may differ.

• Serve with a flavored drink: Pair the donuts with warm cider or a pumpkin spice latte for a seasonal breakfast or snack.

For the most reliable result, make the original recipe as written the first time. Once you are familiar with its texture and flavor, you can decide which optional changes best suit your preferences.

How to Serve Baked Apple Cider Donuts

These donuts are a natural fit for fall breakfasts, brunch tables, and afternoon snacks. Their sweet cinnamon coating and apple flavor pair well with a variety of warm drinks and simple accompaniments.

For breakfast or brunch: Serve them with coffee, black tea, or a warm mug of apple cider. They also work well as part of a larger breakfast spread.

For an autumn gathering: Arrange the donuts on a serving plate alongside other seasonal treats. Their individual portions make them easy to share with guests.

For an afternoon snack: Enjoy one with a cup of tea or coffee when you want something sweet without preparing an elaborate dessert.

For a seasonal treat: Pair them with a pumpkin spice latte, as suggested in the recipe, for a combination of classic autumn flavors.

You can serve the donuts warm or at room temperature, depending on your preference. For the fullest cinnamon-sugar experience, make sure each donut has a generous coating.

Make-Ahead and Storage Tips

Can You Make the Donuts Ahead?

Yes, you can prepare part of the recipe ahead of time. The recipe specifically notes that the reduced apple cider can be stored in the refrigerator overnight.

Prepare the cider reduction in advance, allow it to cool, and refrigerate it so it is ready when you want to mix the batter.

How Should You Store Baked Apple Cider Donuts?

Once the donuts have cooled, place them in an airtight container to help protect them from drying out.

Because the recipe does not specify an exact storage period, use your judgment when deciding how long to keep them. Check their appearance, aroma, and texture before serving leftovers.

Can You Freeze Apple Cider Donuts?

Freezing may be an option, although the recipe does not provide specific freezing instructions or guarantee how the cinnamon-sugar coating will hold up.

If you choose to freeze them, consider how the buttery coating may change during storage and thawing. For the best presentation, you may prefer to prepare the coating close to serving time.

How Do You Reheat Baked Apple Cider Donuts?

The recipe does not specify a reheating method. If you prefer to serve leftover donuts warm, reheat them gently and check that they do not become dry.

Keep in mind that reheating may affect the texture of the cinnamon-sugar coating.

Frequently Asked Questions

Can I Make Apple Cider Donuts Without a Donut Pan?

Yes. The recipe suggests using a muffin pan if you do not have a donut pan. The suggested baking time for the muffin version is 15–18 minutes.

Keep in mind that the shape and final presentation will be different from traditional ring-shaped donuts.

Why Do I Need to Reduce the Apple Cider?

Reducing the cider concentrates its apple flavor without adding too much liquid to the batter. This is one of the key steps that gives these donuts their distinctive apple cider taste.

Do I Need an Electric Mixer?

No. The recipe uses whisking and gentle mixing, so an electric mixer is not required. A couple of mixing bowls and a whisk are sufficient for the mixing stages.

Why Is My Donut Batter Thick?

The recipe states that the batter will be thick after the wet and dry ingredients are combined. There is no need to thin it simply because it does not resemble a runny cake batter.

Transfer it to a zip-top bag and pipe it into the prepared pan as directed.

How Do I Know When the Donuts Are Done?

Bake the donuts for 10–12 minutes, following the recipe’s visual cue: the tops should spring back when lightly touched.

After baking, let them rest in the pan for 2 minutes before moving them to a wire rack.

Can I Prepare the Apple Cider Reduction the Night Before?

Yes. The recipe specifically recommends making the cider reduction ahead and storing it in the refrigerator overnight. Allow it to cool before incorporating it into the batter.

Can I Use Pumpkin Spice Instead of Apple Pie Spice?

Yes. The recipe suggests swapping apple pie spice for pumpkin spice as an optional variation. The flavor will be slightly different, but it offers another seasonal twist.

What Should I Serve with Baked Apple Cider Donuts?

Warm apple cider and a pumpkin spice latte are both suggested pairings. Coffee and tea are also practical choices for breakfast or an afternoon snack.