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.
These look soooo amazing! Is it possible to make this recipe inside a loaf pan and get the same delicious results?
Hi Poppy, I can’t see why not! We haven’t tested it so we are unsure of the bake time needed. Let us know how it goes!
I know my stove is wonky and cantankerous, but I’ve been trying to reduce the cider down for 40 minutes now and it has only gone down to just under a cup. It’s only supposed to simmer, which it is; if I turn it on any higher I suspect it will boil away and burn. Any suggestions from the peanut gallery?
Just keep going, Sabrina. I promise, it will reduce! I had the same problem with my stove and I just stirred and waited. I had a little bit more than a half cup but I just left that out and it was fine! It just takes patience and stirring. Good luck!
Made these today with the hubby. Absolutely scrumptious! Took about 30 min to cook down the cider. I would also agree with one of the above comments that brushing them with melted butter as opposed to dunking them before putting them in the topping is a better option. Will make again!
I’ve looked over the comments and asked on the FB group, but can’t get the guidance I need….I’m getting ready to do a double batch of these wonderful things. Is there anything special I need to do? Can I use a hand mixer (on low) to mix, without messing them up?
Thanks as always.
We made these donuts this morning, and they were awesome! The cider took us 45 mins or so, we had to crank up the heat to nearly medium. Then we cooled in an ice bath so we could get cookin’! They were fantastic!!! Will absolutely make them again soon!
These are amazing! I’ve made probably six batches at this point. I live in New England and I am an Apple cider donut connoisseur (IMHO 🙂 and these stand up to the best I’ve ever had. Easy to make and so so tasty. I skip the butter at the end and just coat in the sugar mixture when warm.
Fantastic. Light and tender. Made it in mini muffin pan and needed an extra 10 minutes bake but turned out great.
Can you suggest another topping for these donuts? I thought the donuts were sweet enough without the added sugar on top. The donuts came out delicious. Thanks!
Hi Kathy, We are happy you enjoyed these donuts! You can take a look at all of our Donut Recipes to see if you would like to try a glaze. But honestly you can either use a lighter hand when coating with the sugar or leave it off completely and they are still great!
Delicious! We made them into muffins and they were gone in two days.
I lived near an orchard that makes the most amazing Apple Cider Donuts, so I looked forward to the autumn flavors with these donuts. I really enjoyed them, and they were very easy to make. I would offer two slight modifications. At the end, rather than dunking the donuts in butter, brush each side with butter before coating with the sugar spice mixture. The first ones dunked had too much butter and were a little soggy. Also, if you have it, use fine granulated sugar for the coating to make the donut less gritty. They are yummy and reminded me of my mid-western roots!
Have made them twice. Big hit with my neighbors and family. Will be making again this morning. Thanks for a great recipe.
used 1/2 cup bottled boiled cider and the flavor was terrific….also sprinkled chopped toasted pecans on top of batter before baking! Big Hit.
Sorry, forget to give it 5 Stars!!
I doubled this recipe for our large family’s Harvest Party. One of my daughters declared them the best donut she’d ever had in her life! One son-in-law said he hadn’t had apple cider donuts since growing up in Wisconsin, where his family went to the apple orchard and made their own cider. He couldn’t believe they were baked, not fried! The whole family loved them, thanks so much for this incredible recipe!
10/31/20 It took about 45 minutes to reduce the cider. I tried the recommended 20 min on low heat with sparse result, so cranked up the heat to a low rolling bowl, then another 20 min for it to reduce to 1/2 c. Used a silicone donut pan to bake them in – took about 30 minutes at 350 degrees, and a few of the donuts were still doughy. I’m a batter person, and I loved the batter. I agree with others, couldn’t detect any apple flavor, mostly cinnamon. Husband loves them, may try making them as muffins if I repeat the recipe, and not use silicone baking pan.
Wow! These are great! I found them very light and not very dense at all!I did substitute in 1/2 c of whole wheat flour. They rise so much I often end up with muffin-topped donuts- the best of both worlds!
Love it!! I recently made a similar version of these from Smitten Kitchen, except that they were deep fried. This recipe has just as much deliciousness without as much guilt (aka it made it acceptable for me to make donuts twice in one month!).
I just made them in a muffin pan, filled 3/4 full, but it actually was enough dough for exactly 15 muffins, not 10-12 (perhaps I didn’t reduce the cider as much as others, but just thought I’d share that). Also, my first batch of 12 were quite done at 18 minutes. For the second batch, I pulled them out at 17 and they seemed even better – so I might suggest checking them a little early if you go this route. Enjoy!
Did anyone ever try them using any of the cup for cup gluten free flour? I would love to try this recipe. Even though they say cup for cup it isn’t.
My kids liked these because of the sugar, but one bite was enough for me. I won’t make them again. The apple cider taste didn’t come through, even after reducing the cider. My husband and I thought they tasted more like ginger cookies. I also prefer a fluffier cake donut.
These were SO GOOD. Honestly one of the best things I’ve baked, ever. I didn’t have a donut tray so I made the muffins/cupcakes as directed. I used pumpkin pie spice as I didn’t have apple pie spice or all the separate spices for it, and it tasted great, still a classic apple cider donut taste. Based on the comments here, I brushed on melted butter instead of dipping them in it, and then added the sugar topping (which is SO GOOD). I tried not using the butter and just dipping the hot muffins in the cinnamon-sugar but it didn’t stick. Honestly, these are 8 million times better than fried apple cider donuts (which I also love) – I can’t go back. Obsessed with this recipe!
These did not taste like apple at all, just overly sweet. The rigmarole with reducing the cider and putting apple pie spices in it does not work. I think the answer is reducing the insane amount of sugar, which only serves to mask the apple taste. Texture was good.
I totally agree. It did not taste like apple. I even reduced 2 1/2 cups of the cider, but it still did not work. I can only taste cinnamon flavor. The texture is good. It tastes good as well, but should be called cinnamon sugar doughnut. I was a little disappointed because I really want it to taste like the cider doughnuts they sell in apple picking places.
Omg. This recipe is amazing. Typing this up right now as my toddler eats it up. Didn’t make the frosting as we prefer it the plain way. Thank you.
Delicious! I used 1/2 all purpose flour and 1/2 whole wheat pastry flour, evaporated milk, a little ginger in the apple pie spice, and I coated just one side in the sugar topping. These needed a couple extra minutes in my oven and didn’t rise as much as I had hoped, but were still great.
Can you use apple juice in place of the apple cider? Love all your recipes, my grandchildren really enjoy my “experimenting “ with new recipes. give your babies a cuddle and enjoy your day with them.
Hi Margaret. The flavor won’t be very strong unless it’s spiced juice. You can make Homemade Apple Cider if you wish!
great doughnuts so good
Amazing! Instead of coating with butter at the end I “basted” with some coconut oil and did a light sprinkle of sugar & pumpkin spice…. yumm yumm yumm!!!!
Is there any way I can incorporate apple butter into the batter? Would it be better to use apple butter in place of dairy butter when applying the sugar coating?
What are your thoughts on baking these in metal cookie shapes instead of a doughnut pan? I’d really like to attempt this recipe with a change or two
Hi Daniel, We haven’t tested this recipe using apple butter. I’m unsure if it would work as a coating as apple butter is the consistency of applesauce and not like actual dairy butter. Let us know if you try anything!
Thanks for the reference. Made the following adjustments and they came out great at 4500 ft. 1 extra tbsp flour, 3/4 tsp baking soda, 1/2 tsp baking powder. I also reduced the sugar some so likely was about 3/4 cup total. And tiny extra bit of cider. Yum! Can’t wait to make these again.
Donuts sunk and had a grainy texture. I am usually a great baker. This was my first epic fail. ..since my 12 year old self tried to bake a loaf of bread without yeast. Will try again
I just made these and fabulous! The apple pie spice and concentrated cider made these donuts delish!! Will definitely be making these again.