Homemade apple cider donuts are cakey, dense, and intensely flavored. Baked, not fried, these fall treats come together quickly and easily—a convenient recipe with no mixer required. The trick for big flavor is to use concentrated apple cider. Make the morning less hectic by reducing the apple cider the night before. Read on for all the tips you need to make this Fall favorite!
I love those delicious donuts that you get at the bakery…they’re rich, dense, and smell absolutely amazing. If you’ve ever tried my chai spice donuts, pumpkin donuts, or cinnamon sugar donuts, you know that those bakery beauties definitely inspired my donut recipes. They are somewhat dense and very muffin-like. These baked apple cider donuts are no exception, though they are a little heavier with a more substantial and moister crumb.
Tell Me About these Apple Cider Donuts
- Texture: If you like cakey, moist, and dense donuts with a crumbly cinnamon-sugar coating, then look no further than this recipe.
- Flavor: Flavor-wise, they’re APPLE and CINNAMON and SPICE all over. They taste like they’re straight from the bakery!
- Ease: A simple mix of wet and dry ingredients plus the apple cider concentrate makes these a snap to prepare for crisp fall mornings. No mixer, rolling pin, or donut cutter required! Simply add the batter to a donut pan—I use and love this one. If you only have 1 pan, just bake a batch at a time.
- Time: In less than an hour, you’ll have an entire plate stacked high with homemade apple cider donuts.
This Trick Changes Everything
The trick to apple cider donuts is to flavor them with concentrated apple cider. Apple cider that has been reduced down on the stove is thick and potent, adding big flavor without excess liquid. Apple cider, either store-bought or this homemade apple cider, is certainly delicious to drink but it won’t add enough flavor to baked goods. Taking 20 minutes to reduce the cider down transforms regular donuts into amazing apple cider donuts. If you like to keep things simple in the morning, reduce the cider the night before. That will save you cooling time, too, because the cider must cool for a few minutes before you add it to the batter.
To reduce your apple cider, simply follow these simple steps:
- Pour 1½ cups apple cider into a small saucepan. We will reduce this to ½ cup.
- Place on low heat and set a timer for 10 minutes, stirring occasionally.
- Begin checking at 10 minutes, and then every 3-5 minutes after that until you have ½ cup of cider reduction (approximately 20 minutes).
- Remove from heat and allow to cool for at least 10 minutes before using in the batter.
It’s that easy! If you have leftover apple cider, use it in my honeycrisp apple sangria or apple cider sangria—or drink it plain.
Here’s my reduced down apple cider:
Choosing the Right Ingredients: Melted Butter & Apple Pie Spice
- Melted butter. The crown jewel of these donuts is the dip in melted butter, then a dunk in granulated sugar, cinnamon, and apple pie spice. Not only is it delicious, but the melted butter helps the sweet coating stick to the donut.
- Apple pie spice. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg.
By the way, if you’re a fall baking fanatic like me and love pumpkin treats, you might try making your own pumpkin pie spice blend, too! Use it in pumpkin-inspired favorites like pumpkin cookies, pumpkin cake, pumpkin bars, mini cinnamon sugar pumpkin muffins, pumpkin coffee creamer, and of course, pumpkin pie.
Overview: How to Make Baked Apple Cider Donuts
These couldn’t be easier to make—no mixer required. Leave yourself enough time (at least a half hour) to reduce down the apple cider before beginning. I like to do this step the night before so it’s ready to go in the morning.
- Reduce the apple cider. In a small saucepan over low heat, simmer the apple cider until you’re left with about 1/2 cup. Begin checking at 10 minutes, then every 3-5 minutes after that until you have 1/2 cup of cider reduction. Mine takes about 20 minutes. Set aside to cool for 10 minutes (or complete this step ahead of time).
- Combine the dry ingredients together.
- Combine the wet ingredients together, except for the apple cider.
- Mix the wet and dry ingredients together. Add the apple cider. Whisk everything together until smooth and combined. You’ll notice the batter will be slightly thick. We want thick batter for cakey and dense donuts.
- Fill the donut pan. Fill each donut cup about halfway. My trick for this? Use a zipped-top bag. Add the batter to the bag, cut off a corner, and pipe it into the donut pan filling only about halfway. This trick makes transferring the batter neat, quick, and easy.
- Bake. Only about 10 minutes of bake time—told you they were quick. To test doneness, poke your finger into the top of the donut. If the donut bounces back, they’re done. Once they are out of the oven, let them cool for 2 minutes, then invert the pan to release the donuts. You can then re-grease the donut pan and bake the remaining donut batter. (If you have 2 donut pans, go ahead and bake both trays at once.)
- Coat the donuts. Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then coat generously in the apple spice topping.
Look at this beautiful caramel-colored batter! So much apple flavor hiding in here:
More Apple Recipes
- Apple Cinnamon Scones
- Baked Apple Cider French Toast
- Apple Bundt Cake & Apple Cake
- Apple Cinnamon Crumb Muffins
- Apple Turnovers with Salted Caramel
And apple pie, of course!
Print
Baked Apple Cider Donuts
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 12-14 donuts
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Baked, cakey, and delicious apple cider donuts are made with apple cider reduction to intensify its flavor. Warm and dipped in cinnamon sugar and apple pie spices, this fall treat will become your new favorite too.
Ingredients
- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) all-purpose flour (spooned & leveled)*
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice*
- 1/4 teaspoon salt
- 2 Tablespoons (28g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature*
- 1 teaspoon pure vanilla extract
Topping
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice*
- 6 Tablespoons (85g) unsalted butter, melted
Instructions
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave.
- Special Tools (affiliate links): Saucepan | Donut Pan | Glass Mixing Bowls | Whisk | Large Zipped-Top Bag | Cooling Rack
- Apple Pie Spice: If you don’t have access to store-bought apple pie spice, you can make your own with 4 parts cinnamon, 2 parts nutmeg, and 1 part cardamom.
- Milk: I usually use buttermilk, but I’ve found that any milk (dairy or nondairy) works pretty well. For a denser crumb, you can use 1/2 cup plain yogurt or sour cream instead.
- No Donut Pan? Make donut muffins in your standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350°F (177°C) for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10-12 apple cider donut muffins.
- Minis: Want to make mini donuts or mini apple cider donut holes in a mini muffin pan? Grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350°F (177°C) for about 8-9 minutes.
Reader Comments and Reviews
How could you adjust this to use boiled cider? Maybe reconstitute it to 1 1/2 cups?
Hi Amy, great question! Boiled cider is much more concentrated, like a syrup, so we’re unsure of the amount you’d need for this recipe, and whether you’d need to add some liquid to the batter. That said, several readers have commented that they’ve used the KA boiled cider (same amount, 1/2 cup) in this recipe with success. If you give it a try, please report back!
So I just made these and the taste is awesome! But I made a few changes because I didn’t have apple pie spice, so I made my own and I have to watch the amount of sugar I have.
Note: you can replace table sugar with Monk Fruit with Allulose on an equal amount if you are diabetic. The Monk Fruit does not raise your blood sugar. It won’t be as sweet as it is with table sugar, but it would be healthier. Just check with your doctor first.
Apple pie spice: 2tbsps cinnamon, 2tbsp nutmeg, 4tsp allspice and 1/4tsp ground cloves
I also used 1 cup of Pillars drinkable vanilla Greek yogurt in place of milk.
I doubled the recipe, except for the sugar, I only used 1/2cup each of granulated sugar and brown sugar because 1c of each would be too sweet. I got 16 total donuts.
I used a silicone donut mold.
I filled them half way but the bake time at 350degrees was 25-28min. They were not even close to being done at 10-11 min. The touch test left a dent, where as baking at 25-28 min, they sprang back when touched and were brown around the edge.
For the topping, because I had some reduced apple cider left, I added it to the melted butter. I melted 1/2 stick of unsalted butter and added about 1/4c of the left over reduced apple cider. I dipped only one side of the donut in the melted butter and then coated with the cinnamon sugar combination.
Coating both sides made it too sweet and takes away from the apple flavor in the donut.
My kids are picky and they really liked them.
I just made these and they look fresh from a pumpkin patch farm. I’ve never made donuts before but I’m so glad I tried this recipe for my first time! They’re perfect
Is it possible to freeze the batter and bake at a later date? I need to make several dozen for a wedding. I’ve made this recipe many times and it’s always such a hit, but I haven’t played around with prepping it in advance. Thanks!
Hi Kari, no, we do not recommend freezing this batter, however, you can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave.
This recipe did not work for me at all. The ones in the donut pan just stuck tight as well as the ones I made in the muffin tins. I have not even gotten to the butter and cinnamon-sugar stage. I followed the recipe and am an experienced baker. I used the cooking spray.
I may try again, but maybe not!
My whole family loves this recipe. Thank you!
Is there a way to make these as fried donuts or is the batter too wet? Im trying to replicate my grandmother’s recipe and the ingredients sound close but she fried them lard.
Hi Tamra! This batter is really meant for baking. Sorry we can’t help more!
Holy cow, thankfully I read more and more comments. I was thinking ACV when I read the recipe. My mind must have been somewhere else. Ordered some pans from amazon. I believe you have the wrong pans linked or the ones linked are no longer avail. They were muffin pans.
Hi Markus! We do link to donut pans in the post, recipe and Notes after the recipe. We also link to a muffin pan in the notes when we are giving instructions for baking in a muffin pan (if you don’t have donut pans). We hope these donuts are a hit for you!
Could you please give the actual amounts and of what ingredients? Hard to make anything without that
Hi Deanna, see gray recipe card for full ingredient list and instructions. You can get there by scrolling towards the bottom of the post, or by clicking “Jump to Recipe” at the top of the page. Hope this helps!
Made these yesterday, family loved, boyfriend loved and I especially enjoyed them, Just finished eating two right now haha! Delicious recipe and perfect for the upcoming fall season!!
can i use coconut sugar instead of the granulated white sugar? or is that too dense of a sugar to use with the brown sugar?
Hi LaTrice! We haven’t tested these with coconut sugar but let me know if you do.
I made these for the first time a couple days ago and everybody loved them! I was wondering if this recipe can be doubled?
Hi Rebekah, yes, you can double this recipe. Enjoy!
Hi Sally and team-
I’m planning to reduce the apple cider the night before I make the donuts. Does the reduced cider need to be refrigerated and then brought to room temperature or can I just leave it out overnight?
Many thanks!
Hi Jo, the cider should be stored in the refrigerator. Hope the donuts taste delicious!
Thanks for the quick reply! I made the donuts this morning and they turned out great. I appreciated the link to the apple pie spice recipe as I wasn’t able to find it in my local store. This was such an easy recipe and I look forward to making it again soon. Thanks as always Sally and team!
Made these donuts this morning and they were so good! I have tried many baked donuts recipes but never liked any of them until I discovered yours. The flavor is perfect. Will be adding this recipe to my fall favorites. I just picked up your new cookbook and can’t wait to bake more of your recipes.
Love to make these! Discovered this time that there’s enough batter for 1 6 donut pan and a mini muffin tin, so you can make donuts and donut holes at the same time. I have a terrible rental stovetop that takes an eternity to reduce the apple cider, so I always do it the night before.
Hi Sally
I bought Boiled Cider from King Arthur just for making apple cider donuts. Is this equivalent to the boiled down amount your recipe calls for which is 1/2 cup?
Thank you
MB
Hi MB, great question! Boiled cider is much more concentrated, like a syrup, so we’re unsure of the amount you’d need for this recipe, and whether you’d need to add some liquid to the batter. That said, several readers have commented that they’ve used the KA boiled cider (same amount, 1/2 cup) in this recipe with success. If you give it a try, please report back!
Hi! I live in Germany at the moment and would love to make these apple cider donuts to remind me of home but I cannot find apple cider. Can I use apple juice or we have this thicker natural apple juice – would that possibly work?
Hi Shelley, the flavor won’t be very strong with apple juice. You can make Homemade Apple Cider if you wish!
Hi Sally! I’m looking so forward to making these this week with my mom and sister! I have purchased apple cider concentrate. Do I need to reduce that or will it be ok as it is? I wasn’t sure if your directions were referring to regular apple cide that by reducing that would bring it to a concentrated consistency.
Thank you!!
Hi Deanna! You do not need to reduce the concentrate – you use that as-is. You’ll need 1/2 cup. Happy baking!
Love these. I don’t know if it’s my higher altitude (5500’) or what, but on my gas cooktop on the small burner on low, it takes a whole lot longer to reduce the cider—, maybe 45 minutes to an hour.
I made these today and my family enjoyed every bite! I tried dunking one side only and found that really helps the apple cider come through vs dunking other sides. Amazing recipe! Thank you for bringing warmth to our family.
The cider did not thicken even after 30 minutes. Donuts tasted good though.
made these, they are so delicious, gave some away, they mentioned to me, that these are the best baked donut they have ever tasted, I was wondering if I can freeze them
Hi Laura, Yes! See the recipe notes for details.
can I make this in a bundt pan? How long would I bake it for & temp?
Hi Dotty, we haven’t tried baking this batter in a Bundt pan so are unsure. You may like this recipe for a glazed apple Bundt cake instead!
Usually.\nYour recipes turn out for me.This one was just okay.It was too much sugar for me and batter tasted like a cake mix to me.. Good flavor but less sugar up next time maybe for me.