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Apple Cider Donuts
Isabella

Baked Apple Cider Donuts

These warm, cozy Baked Apple Cider Donuts capture the essence of fall in every bite—soft, spiced, and coated in cinnamon sugar. Made with reduced apple cider for deep orchard flavor, they’re a lighter, baked version of the classic donut shop favorite. Perfect for brunches, cozy weekends, or festive fall mornings, these donuts deliver bakery-style taste straight from your oven.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall Baking
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Donut Batter
  • 1 cup apple cider (reduced to 1/2 cup)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 2 tsp ground cinnamon
  • 0.75 cup vegetable oil
  • 0.5 cup packed dark brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg
For the Cinnamon-Sugar Coating
  • 0.5 cup granulated sugar
  • 1.5 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted

Method
 

  1. 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.
  2. Step 2: In a medium bowl, whisk together flour, baking powder, salt, nutmeg, ginger, and cinnamon until evenly combined.
  3. 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.
  4. Step 4: Gently fold dry ingredients into wet ingredients until just combined. Do not overmix for tender donuts.
  5. Step 5: Pipe or spoon batter into prepared donut pans, filling each cavity about 3/4 full.
  6. 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.
  7. 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.

Notes

For deeper apple flavor, add 1 teaspoon apple pie spice to the batter. Prefer less sweetness? Halve the sugar coating. If you don’t have a donut pan, use a mini muffin pan for donut holes. To freeze, store uncoated donuts up to 2 months and coat after thawing.