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, 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:
Baked Apple Cider Donuts
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- 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.
Oh, how I love these! Just made them, and they’re delicious! I’ll be making them again. Who needs to go to the apple orchard and pay through the nose when they’re so easy to make at home? Thank you, Sally, for another great recipe!
I made this recipe today and I love it…..it was fast (after you make the cider reduction, oh and it takes longer than 20 minutes – mine took about an hour on low and I measured it every 20 minutes), and easy! The end product is light and flavorful – not heavy like most donuts. Other than the apple cider – almost every seasoned baker has the ingredients on hand. Thank you Sally – I already shared the recipe with friends. One last thing – the plastic bag suggestion is fantastic – makes getting the mix into the pan easy and clean up a breeze!!!!
Can this be made into a quick bread? If so, what tweaks need to be made?
I haven’t tested this exact recipe as a quick bread – it might be a bit dense but would likely work. You can also make it into muffins, see recipe notes!
Great recipe!
These are incredible! We went apple picking last week and grabbed some apple cider and donuts from the farm. I used the cider to make these this morning and my whole family agreed these were better than the fried ones at the farm! Thanks for the fantastic recipe – will definitely make these again!
I’m curious as to why you start out with 1 1/2 cups of cider, cook it to reduce to 1/2 cups. Why not start with the 1/2 cup. What does cooking do to the cider?
Hi Pam, you want concentrated apple cider. Apple cider that’s been reduced down on the stove is thick and potent, adding big flavor without excess liquid. You can see the above post for more details on this!
I made these several times in the past week. What a HIT and so easy to make. I made them just like the recipe said. Yummy.
These are just what we need for the beginning of Autumn!! I wish they were a bit more moist, but they have gotten some good reviews from family and friends. Any tips on bringing out more Apple flavor? I reduced the cider, but still needs an apple’y taste. Perhaps some Apple Extract in substitution for Vanilla?
Hi Trevor– apple extract would be an excellent idea. Or you could start with more apple cider (such as 2 cups) reduced down to 1/2 cup. It will take longer to reduce, but will have more flavor.
When I make the donuts and do the butter and sugar topping, I end up with a slight layer of sugar that can be overpowering. Is there anyway to prevent creating a layer of sugar? I put the donuts in the sugar mic and lightly coat it.
Hi Denise, If you want less sugar on the outside, try skipping the melted butter and just lightly coat them with the sugar mixture. Enjoy!
I am planning on making this recipe with my pre-K class on Friday. One of my children is allergic to dairy. I would normally use something like Earth’s best butter substitute, but one of our parents is wondering if we could substitute something like an avocado oil. Any suggestions?
Hi Beverly, avocado oil or melted coconut oil is fine in the donut batter, yes. Avocado oil may taste a little funny on the outside, so I recommend coconut oil there. Or you can try dipping the warm donuts right into the sugar coating without dunking in oil.
I finally got around to making Sally’s Baked Apple Cider Donuts and oh my are they ever delicious. The next time I make them I may skip the butter and sugar topping and instead make a glaze with reduced cider, confectioners sugar, cinnamon, and APS…just for something different.
Just made this morning – made as directed with no substitutions. Thei were delicious, the family loved them and so much fun for the kids to get involved with. Thanks for the recipe, will definitively make again.
I fell in love with apple cider donuts at Weber’s Cider Mill Farm and couldn’t wait to try out my new donut pans on this recipe. I swapped the milk for sour cream. The donuts came out perfect. Not too heavy and I loved the apple spice mix (I made my own) Great recipe!
I tested this out but did make it egg free for my daughter. I substituted 1/4 cup apple sauce, 1 tbs of apple cider vinegar and 1 tsp of baking soda all for one egg. It turned out delicious! Better than apple cider donuts I have made in the past from another website with the egg! Thanks for a fantastic and forgiving recipe!
I made these for breakfast this
Morning and they were so delicious! Honestly, they don’t need the sugar coating on top. They are delicious plain!
These were amazing!!! Excellent recipe!
I just bought King Arthur boiled cider. Do I use 1/2 cup? this will be the first time using this product
Hi Pat, using that should be fine in this recipe. Yes, use 1/2 cup.
Thank you for your reply, I will let you know how they turned out using this product. Pat
OMG!! These are a winner. King Arthur Boiled Apple Cider was good and I definitely will be baking these again.
Hello!
I am all about fall right now and I can’t wait to make these. May I ask how many standard sized (3 1/2″) donuts this makes? And could I substitute unsweetened apple sauce for the butter in the donuts?
Thank you!
This recipe yields between 12-14 donuts. There is only 2 TBS of butter in the recipe and I don’t recommend skipping it. I find when I completely remove the fat, baked goods end up with a rubbery texture!
Amazing! We love them. My husband has already asked me to make them again, as he is eating them.
Great recipe! Delicious and so easy ❤️
I dipped some in the sugar mixture and made a maple glaze for the rest
Could you use already boiled cider, like this from King Arthur
I can’t see why not!
Becca, I used the KA boiled apple cider today and they turned out great. I used 1/2 cup as called for in the recipe. Good Luck!!
Thank you! I am going to make some of these tomorrow morning for a business meeting in the afternoon, and now I can do it confidently!
Could you fry these? My family loves going to this farm every year around the fall season, where they have hayrides and a corn maze, and the best part of the whole experience is their apple cider donuts! That same farm has been bought out by a health care system and this year is their last season So I have been wanting to recreate those donuts so we can still enjoy them even after the farm has been closed. (They are fried donuts, by the way.)
Hi Kaylee! Unfortunately this batter shouldn’t be friend– it’s not thick enough to be shaped. You can try my berry fritters with apples instead if you’d like!
If I reduce the apple cider the night before do I refrigerate it or leave it out?
Thank you
Hi Jessica, you can keep it in the fridge. Enjoy!
Woops, I just read thru the recipe and saw that’s BEFORE the reduction, so thinking to make half a cup it’d be 1/3 cup concentrated apple juice, pour it into a 1/2 cup measure and add enough cider vinegar to fill the cup…
King Arthur flour makes an apple cider concentrate that I keep around all the time. Would be great for this recipe and I use it in apple pies to intensify the apple flavor. Easier than boiling regular apple cider.
Oh. My. Lord. These were probably the best things I’ve ever made. I’m originally from Upstate/Western New York where these babies are available all Fall (heck basically all year) and now I live in Nashville, where I can’t find them. I decided to take a chance and make these and DAYUM. Just. Damn. They are so easy to make and I became all my neighbors favorite human by delivering them some fresh out the oven. MAKE THESE PEOPLE. They are heaven.
My mother-in-law is undergoing chemo right now and very little tastes good to her. I made her a batch of these last week and she’s been happily munching them down! I just finished cooking a second batch for her. 🙂 Thank you so much for thos recipe. Note to loved ones of chemo patients: You’ll want to use mini muffin tins to produce bite-sized treats… full-sized servings may be off-putting. This recipe yields 48 mini muffins! 🙂
Not a super strong apple cider flavour but loved the donut. It was light and fluffy and the cinnamon sugar coating was delicious.
Hi Caroline! It doesn’t thicken much, only gets a little darker. Let me know how you like the apple cider donuts. Thank you for trying the recipe!