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. I usually just zap ’em for a couple seconds.
- Special Tools (affiliate links): Saucepan | Donut Pan | Glass Mixing Bowls | Whisk | Large Zipped-Top Bag | Cooling Rack
- Apple Pie Spice: Do you have apple pie spice where you live? It’s pretty standard here in the US. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg.
- 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
Great recipe! Works as muffins, but totally worth using the donut pan!!
I was tired of all the sugar coated cider donuts. I baked these and only dipped half the donut in the sugar and spices, this apple cider donut recipe is better than any apple cider donuts that I have purchased. I have sent many friends here. All her recipes are easy because of Sally’s easy instructions. I started with the Artisan bread. I had never made bread before and now I make it all the time. Thank you Sally!
I bought apple cider only to find out it’s just apple juice with a different label, no spices or anything. Is this ok? Do I need to go back to the store?
Hi Laurel, the flavor won’t be very strong with apple juice. You can make Homemade Apple Cider if you wish!
(not part of Sally’s crew) I was in the same boat recently! It’s supposed to have no sugar added also. There should only be one (maybe 2) ingredients listed, apple juice and usually some emulsifier. Getting a store bought carton listed as apple cider worked perfectly for mine!
Hi! I have made these in the past and they are a family favorite. I am going to make the batter tomorrow and travel to my son’s on Friday. I would like to make the batter ahead of time to bake Saturday morning for breakfast- will that be ok? Or is it best to make and bake tomorrow and freeze and if so should I dip them in butter and cinnamon sugar before freezing or when serving? I’d really prefer refrigerating the batter and baking on Saturday if that’s ok????
Hi Rene! The donuts won’t rise properly if the batter is made ahead of time. We recommend baking and freezing them, then dipping in butter and the coating after thawing.
Made these this morning! Easy and delicious! Great with hot cup of coffee.
Can you use Alpine powdered apple cider drink and reduce that down instead of the fresh apple cider?
Hi Brian, that should work here!
First time making these, they turned out deliciously perfect! This is a keeper.
So excited to bake these with my kids. Which Apple Cider do you recommend?
Hi Elisha, any brand that you can find at your local grocer will work just fine. Hope you enjoy making these with your kids!
Loved the flavor and the ease. The butter in the topping wasn’t ideal for my family’s taste but it does a great job of making the cinnamon sugar stick! The topping sticks well without the butter if done while still warm. We will definitely make these again.
I made the Baked Apple Cider onuts and they are delicious. The only thing II changed was subbing some of the granulated sugar topping with raw sugar.
These are the best. I make them in muffin tins with the following changes. I reduce both sugars from 1/2 to 1/3 cups and then add one grated honeycrisp apple. They are so light snd airy and i dont feel guilty eating them.
Made these this morning- delicious! The reduced apple cider really intensifies the flavor. It made 21 donuts. I probably could have filled the pans with more batter, but I errored on the side of caution. Fall flavors at their best. Very easy, great directions with pictures every step of the way. Thanks Sally.
Have you tried gluten free flour?
Hi Sherry, we haven’t but a few readers have reported success using a 1:1 gluten free flour like Bob’s Red Mill. Let us know if you give it a try!
These come together so easily and are a delicious, lighter little bite! They are a fall favorite in our home.
I made your apple cider donuts today. None left, everyone enjoyed them so much!. This is the first time I bake something from the internet which is totally perfect. Your measurements, the quantity, the flavor just great. The only thing I had to change was the baking time, to 20 minutes, just because I don’t use my stove oven but a toaster oven. Thank you for your wonderful recipe and the tasty donuts. It is a keeper!
Can I sub for whole wheat flour in this recipe?
Hi Tori, it’s best to stick with all-purpose flour here. Whole wheat flour would make these donuts very dense. If you wanted to, you could try 1/2 all-purpose flour and half whole wheat and then adjust as desired for future batches.
Turned out fluffy and delicious. Skip the butter topping!
I love your recipes. The pumpkin bread is truly the best I’ve tried over the years. The muffins are perfect. I found that we wanted an apple cider donut with more intense apple flavor, so reduced the cider by half as much as directed. But it has to be watched closely to prevent scorching. It duplicated the warm donuts sold at the orchard and the church raved over them. Thank you!
Delish!! My husband loves them and says NONE will go waste.
The recipe made 23 donuts for me in the Wilton pans. I baked for 8 minutes.
Sally, what flour do you use? I use King Arthur All Purpose which is 120 grams per cup. I’m wondering if the 10 gram weight difference will affect the texture and baking of these donuts. Would you recommend I use the amount/weight as written in the recipe or use King Arthur’s weight?
I can’t wait to make these! Your recipes never fail to delight!
Hi Barbara! We often use King Arthur. We recommend sticking with the weights included with the recipe. Happy baking!
Can you prepare the batter ahead of time, refrigerate overnight, and then cook the donuts?
We don’t recommend making the batter ahead of time, Elizabeth! The donuts may not rise properly. Best to bake right away!
I followed the recipe exactly the way it was written, but the donuts taste so apple cider vinergary. I reduced it to the 1/2 cup it calls for but its very pungent. Im wondering if I should just use less next time? or maybe try doing a ratio of water and apple cider vinegar. This is the first recipe of yours that hasn’t turned out the best for me, but Im ready to give it another shot!
Hi Kailey, this recipe calls for apple cider–the fresh unfiltered apple drink, which is typically sold in the produce section of the grocery store–not apple cider vinegar. If you used vinegar, that would definitely make them taste apple cider vinegary!!
Thank you so much! I figured that out about 10 minutes after commenting…hahaha. Made them the right way and they turned out amazing! Big hit!! Making them again right now. I made them in a mini donut pan and then need only about 6 minutes to bake and they are just so good! Definitely a new staple in my kitchen!
The recipe calls for apple cider not apple cider vinegar. Try it again with the correct ingredients.
Will these keep well enough to send to my granddaughter at college? Should I freeze them first and mail with a cold pack to keep them fresh. Or should I stick with cookies?
We made your soft snickerdoodles and soft pumpkin cookies and she shared with the whole soccer team! They were a huge hit!
One more question… my other granddaughter is gluten free. I bought gluten free flour that says measure per measure. Is there anything else I need to do to make your recipes gluten free?
Since finding your site we have fallen in love with baking, again! Every single recipe we try turns out perfectly! I can’t thank you enough!
Hi Pamela, these donuts really are best served fresh, so we don’t think they’d be the best candidate for shipping. Cookies tend to ship much better! We haven’t tested these donuts with gluten free flour, but many of our readers report success using a 1:1 gluten free flour blend in our recipes. The results may be different than intended. Let us know if you give it a try, and we are so happy to hear that you are enjoying the site!
Excellent doughnut – doesn’t matter a bit that they are baked, they are delicious! They do not, however, have much of an apple flavor. The cider gives them great moisture/texture but not much apple flavor, for some reason. Think of them as an old-fashioned doughnut with a cinnamon/nutmeg flavor. Makes more than a dozen; I made a double batch for a tailgate, and wound up with 34 doughnuts.
You might try concentrating your apple syrup a bit more. Most recipes for apple syrup call for 1 gallon down to 2 cups, some even go as far as reducing 1 gallon to 1 cup.
I found the same. I reduced the apple cider half again as much and it made all the difference. I still used the same volume in the recipe. So it was 720: 120.
What brand of donut pan do you use? I bought some from Sur La Table and the “post” in the middle is too low. So the donuts just puff up around it and I am left without a donut hole.
Hi Heather! We use Wilton brand donut pans.
I followed the recipe exactly and the donuts came out flat. Also, I amply sprayed both pans and they stuck and seemed a bit gummy even though I cooked and rested them a few minutes longer than the recipe stated.
However, the flavor was great and, I’m sure it’s something I did wrong but not sure what it was. I’ll try it again during fall and hopefully have better results.
Hi KMac, we’re happy to help troubleshoot. If the baked donuts seemed gummy as well, then it’s likely the batter was overmixed. Mix the ingredients until just incorporated, otherwise overmixing can lead to a dense, gummy texture when baked. Using fresh baking soda and baking powder will also help—we find they start to lose their effectiveness after about 3 months of opening. We hope this helps for your next batch!
Hands down, the easiest and most delicious donuts ever!
Can you use spiced apple cider in lieu of regular?
Hi Becca, yes, that should be fine!
My husband says I’m so sweet! Just like this recipe, it’s been 40 years married, and I still have it
These are sooo good! You would think they came from a bakery. I never made apple cider donuts before, I was surprised at how easy the recipe was. I ended up with 18 donuts with one batch of the filling.
Delicious and great texture, I have a challenge with boiling the cider until it’s near syrupy though and looking for that great tart apple flavor punch. Could homemade applesauce be used in this recipe and how much?
Hi Heather, unfortunately applesauce will not work as a replacement to apple cider in this recipe. Here are all of our recipes using applesauce, if you’re interested.
Can the cider be reduced in a crockpot?
Hi Cheryl, no, the lid on the slow cooker would prevent evaporation, keeping the steam inside the pot. You’ll have much better results if you use a saucepan on the stove without a lid.