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.

Seven apple cider donuts on a gray round plate.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Apple Cider Donuts Recipe

Recipe ingredients

Labeled ingredients for apple cider donuts.

Ingredient notes

  • 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.
  • 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

  1. 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.
A brown liquid in a ramekin.
  1. 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.
A brown liquid mixture in a clear bowl next to a clear bowl of dry ingredients.
  1. 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.
A brown liquid being poured into a clear bowl with flour and other dry ingredients.
  1. 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.
Donut batter for six donuts in a donut pan.
  1. Remove donuts from pan and cool on a wire rack.
Apple cider donuts on a wire cooling rack.
  1. 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.
A brown donut being dipped in a cinnamon sugar mixture.
  1. 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.
Apple cider donuts on a wire cooling rack.

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.
  • Donut pan: We love this donut pan for baked donuts (Culinary Hill may earn money if you buy through this link).
  • Drizzle: If the cinnamon-sugar topping isn’t your thing, try a simple powdered sugar glaze instead.
  • 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.
Seven apple cider donuts on a gray round plate.

Apple Pie Spice

Make a batch of Apple Pie Spice with just cinnamon, allspice, and nutmeg, then add it to all your fall baking projects and maybe even your morning latte.

5 minutes
View Recipe

More apple dessert ideas

Seven apple cider donuts on a gray round plate.

Apple Cider Donuts

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.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 16 donuts
Course Dessert
Cuisine American
Calories 251

Ingredients 

For the donuts:

  • 3 cups apple cider (see note 1)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon apple pie spice (see note 2)
  • 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 3)

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

  1. 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.
  2. 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.
  3. 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!)
  4. Yield: This recipe makes 16 baked donuts.
  5. Storage: Place an an airtight storage container and refrigerate for up to 5 days.
  6. 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.
  7. Donut pan: We love this donut pan for baked donuts (Culinary Hill may earn money if you buy through this link).
  8. Drizzle: If the cinnamon-sugar topping isn’t your thing, try a simple powdered sugar glaze instead.
  9. 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.

Nutrition

Calories: 251kcalCarbohydrates: 43gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 200mgPotassium: 90mgFiber: 1gSugar: 30gVitamin A: 252IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. 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 👋

    1. 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

  2. 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!!