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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 donuts
Calories 251kcal


For the donuts:

For the topping:


  • In a small saucepan over medium low heat, simmer the apple cider until you are left with about 1/2 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 1/2 way, about 1/4 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.


  1. Apple cider: You'll begin with 3 cups, then cook it down into 1/2 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 1/4 teaspoon cardamom, 1/8 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.


Calories: 251kcal | Carbohydrates: 43g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 200mg | Potassium: 90mg | Fiber: 1g | Sugar: 30g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg