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Overflowing with the flavors of fall, these homemade Apple Cider Donuts are baked, not fried, and then rolled in a cinnamon-sugar mixture for extra crunch. They are warmly spiced and the perfect chilly morning treat.
The best baked apple cider donuts have a soft, apple-spiced interior and a crunchy cinnamon-sugar coating. The sweetness comes from the outside more than the inside, and the donut batter is all about that apple flavor.
These apple donuts are infused with apple cider flavor which is fruity without being too sweet. You can substitute apple juice, but the donuts will have a weaker apple flavor and more sweetness. This cider donut recipe is easy to make, too. After cooking down the cider to concentrate the flavor, whisk up the donut batter in a bowl (no stand mixer required).
No matter how you make them, these Apple Cider Doughnuts are a delicious fall treat, especially after a visit to your local apple orchard.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Equipment and ingredient notes
- Donut pan: I own and use this set of two donut pans (shown in the process photos) for baked donuts. I also own and have made this recipe with, this Dash Mini Donut Maker. See Tips and Variations below for instructions on how to make this apple donut recipe in the mini donut maker, and see The Best Donut Makers for all my research and recommendations on the topic.
- Apple cider: You’ll begin with 3 cups, then cook it down into ½ cup. This concentrated flavor-booster is the secret ingredient to max out the fall flavor in these baked donuts. You can substitute apple juice, but the apple flavor is weaker and the final donuts will taste sweeter.
- Apple pie spice: If you don’t have a jar of this mixed, it’s easy to make your own apple pie spice. Combine 2 teaspoons cinnamon, 1 teaspoon nutmeg, and ¼ teaspoon cardamom, ⅛ teaspoon allspice, and a pinch of cloves.
- Butter: Melt this to act as the “glue” to adhere the apple pie spice, cinnamon, and sugar to the exterior of the Apple Cider Donuts. (Psst… you’ll want some napkins handy when you enjoy these homemade donuts!)
Step-by-step instructions
- In a small saucepan on medium-low heat, simmer the apple cider until you are left with about ½ cup of cider, about 45 minutes, stirring occasionally. Set aside to cool, about 10 minutes.
- Preheat the oven to 350 degrees. Grease a donut pan with nonstick spray, set aside. To combine the dry ingredients, in a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
- To combine the wet ingredients, in a medium bowl, whisk together apple cider, melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Pour cider mixture into the flour mixture. Whisk until smooth.
- Spoon dough into donut pan, filling each one about ½ way, about ¼ cup. Bake the donuts until lightly brown on top, about 12 minutes. If donuts bounce back to the touch, then they are done.
- Remove donuts from pan and cool on a wire rack.
- For the topping, in a medium bowl combine the granulated sugar, cinnamon, and apple pie spice. Place the melted butter in a separate medium bowl.
- To coat the donuts, working one donut at a time, dip the donuts into the melted butter then gently roll the donut around in the sugar mixture.
Can I use a donut maker?
Absolutely! I love using my DASH Express Mini Donut Maker to make smaller versions of these apple cider donuts. It’s quick and easy to use, and you can get it for just $19.99 at Amazon. I’ve also rounded up other donut makers, if you’d want to see some other top-rated options.
Recipe tips and variations
- Yield: This recipe makes 16 baked donuts.
- Storage: Place in an airtight storage container and refrigerate for up to 5 days.
- Make ahead: While these donuts are best slightly warm from the oven, feel free to make them a few days ahead. Enjoy within 4 days.
- Drizzle: If the cinnamon sugar topping isn’t your thing, try a simple powdered sugar glaze instead. Or, drizzle with pure maple syrup.
- Donut maker: To make the Apple Cider Donuts in the Dash Mini Donut maker (the one I personally own and have tested), preheat the maker as instructed. Pipe a few tablespoons of batter into each donut mold (filling about ¾ of the way full). Close and cook for 1 ½ minutes, then open the maker, flip the donuts with a toothpick, close, and cook 1 minute longer. This recipe cooks faster than some of the recipes in the instruction booklet which may take up to 4 minutes before flipping.
- Finish the bushel: Have extra apples on hand? Make a batch of homemade Apple Pie Filling or Apple Butter, a warm Apple Strudel, or a batch of Caramel Apple Dip with fresh apple slices. Or try Apple Pie ala Mode, a slice of the Best Apple Pie served with a scoop of cool, creamy ice cream. See more apple recipe ideas in The Best Apple Recipes for Your Orchard Haul.
- Drink pairing: Little feels more “fall” to me than sipping a Brandy Apple Cider Slush alongside an Apple Cider Donut. My Mulled Cider, Slow Cooker Cranberry Apple Cider, or Mulled Wine would also be delicious, or simply enjoy with your morning coffee or tea.
Frequently Asked Questions
Apple Cider Donuts are infused with the flavor of apple cider on the inside. It’s warmly spiced and fruity and so cozy in a donut. The crunchy cinnamon-sugar topping takes this recipe right over the top.
Apple cider donuts are made with actual apple cider which is how they got their name.
More apple dessert ideas
Fruit Dessert Recipes
Apple Crisp
Pie and Tart Recipes
The Best Apple Pie Recipe
Fruit Dessert Recipes
Apple Strudel
Fruit Dessert Recipes
Apple Walnut Cobbler
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Apple Cider Donuts
Equipment
- Donut pan (see note 1)
Ingredients
For the donuts:
- 3 cups apple cider (see note 2)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon apple pie spice (see note 3)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoon butter melted
- 1 large egg
- 1/2 cup brown sugar
- ½ cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the topping:
- 1 cup granulated sugar
- 3/4 teaspoon apple pie spice
- 3/4 teaspoon ground cinnamon
- 1/2 cup butter melted (see note 4)
Instructions
- In a small saucepan over medium low heat, simmer the apple cider until you are left with about ½ cup of cider, about 45 minutes, stirring occasionally. Set aside to cool, about 10 minutes.
- Preheat the oven to 350 degrees. Grease a donut pan with nonstick spray, set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
- In a medium bowl, whisk together apple cider, melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Pour cider mixture into the flour mixture. Whisk until smooth.
- Spoon batter into donut pan, filling each one about ½ way, about ¼ cup. Bake the donuts until lightly brown on top, about 12 minutes. If donuts bounce back to the touch, then they are done. Remove donuts from pan and cool on a wire rack.
- For the topping, in a medium bowl combine the granulated sugar, cinnamon, and apple pie spice. Place the melted butter in a separate medium bowl.
- To coat the donuts, working one donut at a time, dip the donuts into the melted butter then gently roll the donut around in the sugar mixture. Serve immediately or can be stored in refrigerator for 5 days in an airtight container.
Notes
- Donut pan: I own and use this set of two donut pans (shown in the photos) for baked donuts.
- Apple cider: You’ll begin with 3 cups, then cook it down into ½ cup. This concentrated flavor-booster is the secret ingredient to max out the fall flavor in these baked donuts. You can substitute apple juice, but the apple flavor is weaker and the final donuts will taste sweeter.
- Apple pie spice: If you don’t have a jar of this mixed, it’s easy to make your own apple pie spice. Combine 2 teaspoons cinnamon, 1 teaspoon nutmeg, and ¼ teaspoon cardamom, ⅛ teaspoon allspice, and a pinch of cloves.
- Butter: Melt this to act as the “glue” to adhere the apple pie spice, cinnamon, and sugar to the exterior of the Apple Cider Donuts. (Psst..you’ll want some napkins handy when you enjoy these homemade donuts!)
- Yield: This recipe makes 16 baked donuts.
- Storage: Place an an airtight storage container and refrigerate for up to 5 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
These donuts were outstanding! I recently reviewed these on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. I was pleasantly surprised at how tender these were, considering they’re baked and not fried. The flavor was perfect! I’ll definitely make these again!
Thank you so much for reviewing these! I’m so happy you loved them, Daryl! – Meggan
Meggan Hill excellent choice to make Donuts 🍩 Apple 🍎 Cider the flavor of the Apple cider will be intense would it be possible for you to look into more German sourdough starter baked goods recipes beacuse you are really on the right track but not only German sourdough starter but Dutch sourdough starter baked goods recipe fall is at our Door steps more Europe recipes please Meggan Hill Thank you kindly 🙏 from 🇨🇦 #YSW ❤️ Domenico Monteleone ❤️ bye Gorgeous 👋
Hey there Deomenico, can you please send me an example recipe of the German and Dutch sourdough starters? I have looked in Google and I’m not finding anything, but maybe you know the true names in their languages and can help me find something. Thank you! -Meggan
Looks yummy! Since batter exceeds 6ct yield of pan, can it be stored in fridge & baked afresh next morning? Do these donuts freeze well? Thx!!
Hi Theodora, yes. The batter can be made ahead of time. – Meggan
How long can I keep batter in fridge? Can batter be frozen? Thx; look forward to making these!