Why You’ll Love Baked Apple Cider Donuts Recipe

You’ll love this recipe because it’s:

Rich in flavor — reducing the apple cider intensifies its natural sweetness and deep apple essence.
Easier and lighter — baked, not fried, so you skip the mess and extra oil.
Simple to make — no mixer needed and straightforward steps make it beginner-friendly.
Perfect for fall or cozy mornings — packed with cinnamon, apple pie spice, and warm notes that scream autumn.
Versatile in format — works just as well for mini donuts or muffins if you don’t have a donut pan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups apple cider
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
¼ teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, at room temperature
½ cup packed light or dark brown sugar
½ cup granulated sugar
½ cup milk, at room temperature
1 teaspoon pure vanilla extract

Topping:

1 cup granulated sugar
¾ teaspoon ground cinnamon
¾ teaspoon apple pie spice
6 tablespoons unsalted butter, melted

Directions

Preheat your oven to 350°F (177°C) and grease a donut pan.
In a saucepan over low heat, reduce the apple cider to about ½ cup, stirring occasionally. This takes about 20 minutes. Set aside to cool.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
In another bowl, whisk the melted butter, egg, both sugars, milk, and vanilla. Stir in the cooled, reduced cider.
Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter will be slightly thick.
Spoon or pipe the batter into the prepared donut pan, filling each cavity halfway.
Bake for 10–11 minutes, or until the tops are lightly golden and bounce back when gently pressed.
Cool in the pan for 2 minutes, then transfer to a wire rack.
While still warm, dip each donut into melted butter, then coat with the cinnamon-sugar-apple pie spice mixture.
Serve warm for best flavor and texture.

Servings and timing

Yield: 12–14 donuts
Prep time: 45 minutes (includes cider reduction)
Bake time: 10–11 minutes
Total time: Approximately 1 hour

Variations

Use buttermilk instead of regular milk for a slightly tangier taste.
Make muffins instead by baking the batter in a greased or lined muffin pan for 18–20 minutes.
Bake mini donuts or donut holes using a mini muffin pan — bake for about 8–9 minutes.
Add a pinch of nutmeg or allspice for more spice depth.
Swap the butter and sugar topping for a vanilla glaze or caramel drizzle.
Use sparkling apple cider for a fun flavor twist and light fizz.

Storage/Reheating

Storage: Keep donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Freezing: Freeze coated or uncoated donuts for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Warm in a 300–325°F (150–160°C) oven for a few minutes, or microwave briefly until just warm. Avoid overheating to keep them moist.

FAQs

What if I don’t have apple cider?

You can substitute apple juice, but reduce it just as you would cider to intensify the flavor. Cider has a deeper, more robust apple flavor.

Can I skip reducing the cider?

It’s not recommended. Reducing the cider concentrates the apple flavor and helps maintain the correct batter consistency.

What size donut pan should I use?

A standard 12-cavity donut pan works well. You can also use a mini pan or muffin tin, adjusting the baking time accordingly.

Can I make these vegan?

You can try using plant-based butter, a flax egg, and non-dairy milk, but the texture may differ. For best results, use a vegan-specific recipe.

How do I know when the donuts are done baking?

They should be lightly browned and spring back when gently pressed. A toothpick inserted should come out clean.

Can I use whole wheat flour?

Yes, but use a lighter variety and substitute only up to 25% to avoid a dry or dense texture.

Will these rise like traditional yeast donuts?

No, these are cake-style donuts with a denser, muffin-like texture rather than the airy lift of yeast-based versions.

Can I make the batter ahead of time?

Yes, but it’s best to bake soon after mixing. If you must prep ahead, refrigerate briefly and bring to room temperature before baking.

How should I coat the donuts for best flavor?

Dip warm donuts into melted butter, then toss in the cinnamon-sugar-apple spice mixture for a flavorful, slightly crisp coating.

What’s the best way to reheat leftovers?

Warm them gently in the oven or microwave until just heated through. This helps revive their soft, cakey texture.

Conclusion

Baked apple cider donuts are a delightful fall favorite that combine warm spices, rich apple flavor, and tender texture — all without frying. Whether you’re baking for brunch, a seasonal gathering, or just craving something cozy, this easy and flavorful recipe delivers comfort in every bite.