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.
So if u buy apple cider already concentrated am I still using the 1 1/2 cups? Or am I using just 1/2 cup?
Hi Denise, you will want to use just 1/2 cup.
What brand of concentrated apple cider I can buy? Thanks!
Can I make the dough and once in the zip lock bag, can I put it in the fridge overnight and bake the donuts in the morning – so they are fresh for breakfast? (And I get to divide the work over 2 days!)
Hi Andrea, we don’t recommend it. Once the batter is mixed, the leaveners are activated and its best to bake the batter shortly thereafter. They are delicious reheated, if you want to make them the night before and enjoy warm donuts in the morning!
i made this with my homemade cider and instead of eggs i used pumpkin purée just 1/4 and made homemade butter milk and it was so good
Made as PRINTED; no modifications. This recipe is a keeper. Used buttermilk, as was suggested by Sally… so moist and delicious. My husband didn’t realize they were baked!
This is so so good! Another reader suggested reducing extra apple cider and then using the extra to dunk the donuts in instead of butter. Wow, this made the flavor out of this world!! I don’t have donut pans, so I made them in muffin tins, they came out perfect. Highly recommend this recipe
This is my go to recipe. Always a hit, no matter what. I see a lot of comments about dipping them in butter and how that made them wet or was too much. I use a silicone brush to brush on a little butter then into the spiced sugar. I find this is just the perfect amount of butter and not overwhelming
We love these donuts! Made them with your apple cider recipe that I reduced. As I was dipping them in the butter, I forgot to dip one and just put it in the sugar mix and found by happy accident you don’t even need the butter! The sugar adheres fine to the plain, donut and a lot less extra calories!
Do you use sweetened apple cider or non?? I made them once, loved them, but don’t remember what cider I used!!
Hi Shelley, we typically use unsweetened apple cider–it’s plenty sweet enough without added sweetener!
Thank you! I thought so, just wanted to double check! These are easy and so delicious!!
I lived this recipe. I half dunked and sugar’d after trying one and realizing it’s way too buttery. These are also fantastic as is with no coating. I’ll make them all plain next time. Double dunk is too much.
Great recipe, trying to be healthier.
I used 1cup w flour, 1/2 ww flour, 1/2 c flax
meal.
Simmered in apple cider 2 to 3 apples for ten minutes, removed apples then cooked down cedar to 1\2 cup.
I follow the recipe other then those two things.
Didnt have a donut pan so I just did drop donuts and baked at 375 wanted them little crispier.
Thankyou, lve been wanted to do a more healthy apple fritter for my husband.
Forgot only used half amount of sugars.
And didnot do the outside butter or sugar.
He has diabetes in his family so being careful.
Could I substitute boiled apple cider for the apple cider or would that not work well? That’s all I have.
Absolutely! You’ll need 1/2 cup boiled apple cider.
Just made these donuts for my husband who loves apple donuts from local farmer’s market. However, they are fried and I don’t care for them. He likes these a lot, although the apple flavor is not as pronounced. I prefer these to the market ones. I did read a lot of the comments about dipping in butter, and opted to lightly brush the butter on with a pastry brush rather than dipping. It worked very well. I will be trying the other baked donut recipes you have now that I have a set of donut pans. Thank you for your great recipes! Would love to see you develop an apple donut that actually has apple or applesauce in it. Planning to try the pumpkin ones next.
I’m baking these at altitude (5k) and my usual modifications didn’t work at all. After some experimentation, here’s what did:
Cut the sugar to 1/3 each
1/2 tsp baking soda, 1/4 baking powder
Add 1/4 c whole wheat pastry flour
Bake at 325
Whisk the final batter vigorously for a whole minute to build up some gluten structure.
Otherwise, they rise and fall into a sticky mess and have no structure at all. Definitely not like a donut.
Can thus recipe be used for cupcakes?
Hi Maria, You could bake this batter in a muffin pan for apple cider donut muffins (see recipe note #5) and frost them. Or try our apple spice cupcakes!
Can a slow cooker be used in the reduction of the cidar?
We haven’t tried that, so aren’t sure of how long it would take or whether it would work. If you decide to try it, please let us know how it goes!
I have been making these donuts since 2018 and they are now a family tradition. I have shared with friends and now I am making dozens for the holidays. One of my family members asked which bakery they came from. The best donuts ever!!!
Was a bit disappointed with this recipe. I didn’t get a very strong apple cider flavor, the sugar mixture is way to sweet, and the butter that you dip the donut in, soaked into the donut that made it very wet.
Was very hopeful, but it didn’t prove exciting.
I love this recipe as do all the friends and neighbors for whom I baked! So easy! I was wondering if I could add tiny cubes of apple into the dough. What do you think!
Hi Kathleen, we haven’t tested it that way but fear the batter may be too wet. Let us know if you give it a try!
Going to try this recipe, would an almond & or coconut flour mix work in place of the white flour???
Hi Cissy, We don’t recommend almond flour or coconut flour as they have very different baking properties and are not always a 1:1 swap. We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
I don’t have a donut pan – can you roll these and cut them?
Hi Courtney, if you don’t have a donut pan, you can make these as 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.
These donuts are delicious! However, the first time I made them, I felt like they were way too cinnamony for my taste and dipping in melted butter seemed to make the donut a bit greasy and the sugar thick and gooey. This time when I made them, I used about 1/4 teaspoon of cinnamon in addition to the apple pie spice and they had a less intense cinnamon flavor. I’m going to try just removing the extra cinnamon next time and see if the apple flavor is able to come through more. And, I just dipped the warm donuts into the sugar mixture and felt that it worked better for me. I also kept a close eye on them while they baked so as to not overbake them as I feel like that makes them dry and not moist.
Very tasty recipe–was glad to make it. I made a couple adjustments that I do recommend: I reduced nearly double the cider (2.5 cups to start). Still used the 1/2 cup for the batter and had about 1/3 cup or so of the cider “syrup” left over. I tried the butter and sugar dip but found we much preferred a cider syrup and sugar dip instead.
Can these fried instead of baked?
Hi Allie, this batter is best baked. Here is our yeasted doughnut recipe instead (although we haven’t tested an apple version).
I made these for my husband who loves apple cider donuts. I also shared them with a few friends. They all loved them. Will definitely make again. I had to turn the heat up a little for the cider and it took longer to reduce than stated, but that wasn’t a problem. The few I had left, even without the sugar topping, got a little sticky in the container after a couple days. I refreshed them in my air fryer at about 350 F for about 2 minutes and they were like fresh from the oven. They are good with or without the sugar topping, but most wanted them topped.
Excellent recipe! I used gluten free flour (King Arthur’s 1:1 flour) and only extra cinnamon and nutmeg instead of apple spice and they still tasted amazing! My only note was that when I tried to do the dipping in the melted butter to then dip in sugar mix, the donut completely broke apart XD I ended up just dipping the rest of the donuts directly into the sugar mix and they were sticky/moist enough to hold it well. Will definitely be making this again!
These were absolutely AMAZING. My family could not get enough of these baked apple cider donuts! I need to try other baked donut recipes. What are the most favorite (besides these :o)
I made only half the recipe because there are only two of us. Reducing the cider ahead of time was an excellent tip. At the end, I dipped only half in the melted butter before sugaring. I found the sugar stuck nicely to the warm donuts without butter and to me they were more pleasing to eat this way. Overall they were a “hit” here!
Do you have the nutrition info ?
Hi Sue, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
My very first time baking donuts…and very first time doing any kind of reduction. I must admit I messed up and used apple cider Vinegar and NOT Apple Cider. Oopps!!! Apple flavor really pops but lingers long after munching down the donut…Okay…donuts. I’m sure I’m not the only one here who can stop at just one.
Overall I’m happy with results and look forward to making the next batch with Apple Cider
I don’t like nutmeg. What would you suggest as an alternative when making the Apple pie spice?
Hi Lorraine, a little more cinnamon and perhaps some ginger would add a nice flavor here instead of nutmeg.
Can I prep the batter ahead of time and fill molds and bake later in the day so everything is fresh out of the oven
Hi Caryn, we don’t recommend it. The leaveners are activated when the wet and dry ingredients are mixed together, and it’s best to bake off the batter shortly thereafter. You could bake the donuts through the night before, and then rewarm them in the microwave. Hope they’re a hit!
would it be safe to prep dry and wet separate and then combine and bake when dessert is being served
Can this recipe be doubled?
Hi Deb, for best taste and texture, I recommend making separate batches. Working with extra batter risks over or under-mixing, which could ruin the texture of the baked donuts.