Warm, cozy apple cider donuts are the ultimate fall treat—soft, tender, and coated in a sparkling cinnamon-sugar crunch. If you love the flavors of a classic apple orchard donut but want that same bakery-style delight right from your own kitchen, this recipe is your ticket. We reduce real apple cider to intensify the autumn flavor, ensuring every bite bursts with spiced apple goodness. These donuts bake instead of fry, making them lighter, easier, and perfect for quick weekend treats or festive mornings.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Authentic Fall Flavor – Simmered apple cider infuses deep, cozy apple notes in every bite.
- No Frying Required – Enjoy soft, cake-style donuts without oil splatter.
- Simple Pantry Ingredients – Nothing fancy, just delicious and nostalgic.
- Perfect for Gatherings – Bake a batch for brunch, Halloween parties, or Thanksgiving breakfast.
- Bakery-Quality Texture – Warm, fluffy, and beautifully coated in cinnamon sugar.
Unlike basic recipes that simply add apple juice, this version uses reduced cider for a bold, rich, orchard-fresh flavor that sets these donuts apart. They deliver the comfort of fall mornings, steaming mugs, and crisp air—right from your oven.
Ingredients Needed
For the Donut Batter:
- Cooking spray
- 1 cup apple cider (reduced to 1/2 cup)
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tsp ground cinnamon
- 3/4 cup vegetable oil
- 1/2 cup (105 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
For the Cinnamon-Sugar Coating:
- 1/2 cup (100 g) granulated sugar
- 1 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
Tip: Bring your egg to room temperature for better mixing and fluffier donuts.
How to Make Apple Cider Donuts
Step 1: Reduce the cider
Preheat oven to 350°F (175°C) and lightly coat two donut pans with cooking spray.
Pour apple cider into a small saucepan and bring to a boil. Reduce heat and simmer 10–15 minutes, stirring occasionally, until it reduces to about 1/2 cup.
Let it cool—this concentration creates bold flavor.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, salt, nutmeg, ginger, and 2 teaspoons cinnamon.
Spices are the foundation of flavor—mix well so they distribute evenly.
Step 3: Combine wet ingredients
In a large bowl, whisk vegetable oil, brown sugar, and 1/2 cup granulated sugar until creamy.
Whisk in egg until smooth.
Stir in the cooled reduced cider.
Don’t over-mix here—gentle whisking creates tender donuts.
Step 4: Add dry to wet
Pour dry mixture into wet mixture. Stir until just combined—stop as soon as no flour streaks remain.
Over-mixing → dense donuts.
Step 5: Fill the pans
Add batter to a piping bag or zip-top bag, snip corner, and pipe batter into prepared donut pans, filling each mold about 3/4 full.
(Or use a spoon, but piping gives a cleaner shape.)
Step 6: Bake
Bake 12–15 minutes, until donuts feel set and tops look matte and dry.
Cool in pan for 5 minutes, then gently transfer to a wire rack.
Warm donuts = perfect coating adhesion.
Step 7: Coat in cinnamon sugar
Combine remaining 1/2 cup granulated sugar and 1 1/2 tsp cinnamon in a shallow bowl.
Brush warm donuts with melted butter, then toss to coat evenly.
Butter locks in moisture and helps sugar cling beautifully.
Serving & Storage Tips
Serving Ideas
- Dust with powdered sugar for an extra-pretty finish.
- Serve warm with hot apple cider, chai, or coffee.
- Drizzle with caramel sauce for a bakery-style treat.
Storage
- Room Temperature: Store in airtight container up to 2 days.
- Reheat: Warm in microwave 8–10 seconds to soften and refresh texture.
- Freezer: Freeze un-coated donuts up to 2 months; thaw and sugar-coat before serving.
Helpful Notes
- For deeper apple flavor, stir in 1 tsp apple pie spice to batter.
- Prefer less sweetness? Reduce sugar coating by half.
- No donut pan? Use a mini muffin pan to make “apple cider donut holes.”
Conclusion
These apple cider donuts bring all the nostalgic fall bakery charm right into your kitchen—warm, fluffy, and bursting with cinnamon-spiced apple flavor. With simple ingredients, no frying, and that irresistible sugar coating, they’re guaranteed to become a seasonal favorite.
Tried this recipe? ⭐⭐⭐⭐⭐
Please leave a rating and comment below! Your feedback helps others and inspires more cozy fall treats.
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What twist will you try? Maple glaze? Apple pie spice? Tell us in the comments!
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Yes, but flavor will be lighter. For best results, reduce the juice the same way.
How do I make these gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum. Batter may be slightly thicker.
Can I air-fry the batter?
No—this batter is meant for molds. Use a donut pan for best shape and texture.
Why are my donuts dry?
They may be over-baked or over-mixed. Remove as soon as tops dry and avoid over-stirring.
Can I freeze these donuts?
Absolutely—freeze baked donuts (without sugar coating) up to 2 months; thaw and coat when ready.
Baked Apple Cider Donuts
Ingredients
Method
- Step 1: Preheat oven to 350°F (175°C). Lightly coat two donut pans with cooking spray. In a saucepan, simmer apple cider 10–15 minutes until reduced to 1/2 cup. Let cool.
- Step 2: In a medium bowl, whisk together flour, baking powder, salt, nutmeg, ginger, and cinnamon until evenly combined.
- Step 3: In a large bowl, whisk together vegetable oil, brown sugar, and granulated sugar until smooth. Add egg and whisk to combine, then stir in cooled reduced cider.
- Step 4: Gently fold dry ingredients into wet ingredients until just combined. Do not overmix for tender donuts.
- Step 5: Pipe or spoon batter into prepared donut pans, filling each cavity about 3/4 full.
- Step 6: Bake 12–15 minutes, or until donuts are set and tops look matte. Cool 5 minutes in pan, then transfer to wire rack.
- Step 7: Mix granulated sugar and cinnamon in a shallow bowl. Brush warm donuts with melted butter, then toss in cinnamon sugar to coat evenly.