These baked apple cider donuts capture the same cozy flavor you find at pumpkin patches but without frying. They’re infused with reduced apple cider and warm baking spices for a soft, tender donut perfect for fall mornings or an easy dessert.
After moving to Texas I missed the fresh apple cider donuts sold at pumpkin patches, so I tested this baked version that keeps all the flavor without the frying. The result is a tender donut with a warm cinnamon-sugar coating and a pronounced apple-cider note from reducing the cider first.
Why You Will Love This Recipe
- No Frying: These bake up tender and flavorful, so you get the classic donut experience with less mess and less oil.
- Apple Cider: Reducing the cider concentrates its flavor so the apple note stands out in every bite.
- Versatile: Serve warm for breakfast, or top with ice cream for an easy fall dessert.
Ingredient Notes
Full measurements and step-by-step instructions are in the recipe card below.
- Apple Cider: Any apple cider works; reducing it intensifies the flavor.
- Butter: A full stick is used across the batter and for brushing before rolling in sugar.
- Buttermilk: If you don’t have buttermilk, plain milk, Greek yogurt, or sour cream can be used instead.
- Flour: Both all-purpose and gluten-free flour perform well in this recipe.
Step by Step Instructions
- Step 1: Pour 1¼ cups apple cider into a small saucepan and bring to a boil over medium heat. Reduce to a simmer and cook until reduced to ½ cup (about 15–20 minutes). Transfer to a heatproof bowl, stir in 3 tablespoons butter until melted, and let cool to room temperature.
- Step 2: Preheat the oven to 350°F (175°C) and spray donut pans with cooking spray. In a large bowl whisk together the cooled cider-butter mixture, ½ cup granulated sugar, ½ cup brown sugar, and 1 large room-temperature egg. Add ⅓ cup buttermilk and 2 teaspoons vanilla, mixing until combined.
- Step 3: In a separate bowl whisk together 1¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cardamom, 1 teaspoon cinnamon, ¼ teaspoon cloves, and ¼ teaspoon nutmeg. Gently fold the dry ingredients into the wet until just combined—do not overmix.
- Step 4: Transfer batter to a piping bag or a resealable plastic bag with the corner snipped and pipe into donut pans, filling each cavity about halfway.
- Step 5: Bake for about 10 minutes, or until the tops are springy and a toothpick inserted into the donut comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a cooling rack.
- Step 6: While the donuts cool, mix 1 cup granulated sugar with 2 teaspoons cinnamon and ¼ teaspoon nutmeg in a wide bowl. Brush each donut with melted butter (about 5 tablespoons total) and roll in the cinnamon-sugar until fully coated.
Expert Baking Tips
- If you have a single 6-hole donut pan, bake the batter in two batches. Re-spray the pan between batches for best release.
- No donut pan? Bake the batter as mini muffins for 10–12 minutes or regular muffins for 18–20 minutes.
- Bring the buttermilk and eggs to room temperature (about 30–60 minutes) for a more even texture.
FAQ
Yes. Sub a 1:1 gluten-free flour blend and they turn out well—many testers couldn’t tell the difference.
Only fill each donut cavity about halfway; the batter rises considerably while baking.
Reducing the cider concentrates the apple flavor and adds depth. It also fills your kitchen with a wonderful aroma while it simmers.
Storing & Freezing
These donuts are best warm and fresh, but they will keep in an airtight container at room temperature for a few days. Rewarm briefly in the microwave before serving.
To freeze: store cooled donuts in an airtight container and freeze. Thaw at room temperature, then brush with melted butter and roll in the cinnamon-sugar before serving for the best texture and flavor.
Other Popular Recipes to Try
Chocolate Chip Potato Chip Cookies-
Strawberry Doodle Cookies
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Chocolate Peanut Butter Cup Cookies
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Strawberry Snack Cake
For more treats follow on Instagram @thesaltedsweets. Tag and comment if you make these — I’d love to hear how they turned out!
Baked Apple Cider Donuts
Brooke Homec
Ingredients
- 1¼ cups apple cider, reduced to ½ cup
- 3 tablespoons butter (added to reduced cider)
- ½ cup granulated sugar (for batter)
- ½ cup brown sugar
- 1 large egg, room temperature
- ⅓ cup buttermilk (milk ok)
- 2 teaspoons vanilla
- 1¾ cups all-purpose flour (245 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Donut Topping
- 5 tablespoons melted butter (for brushing)
- 1 cup granulated sugar (200 g)
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
Instructions
- Pour cider into a small saucepan and boil, then simmer until reduced to ½ cup (about 15–20 minutes). Stir in 3 tablespoons butter and cool to room temperature.
- Preheat oven to 350°F (175°C) and spray donut pans.
- Whisk the reduced cider-butter mixture with both sugars and the egg. Add buttermilk and vanilla and mix to combine.
- Fold in dry ingredients until just combined.
- Pipe batter into donut pans, filling each about halfway. Bake 10 minutes or until springy. Cool 5 minutes in pan, then remove to a rack.
- Mix topping sugar, cinnamon, and nutmeg in a wide bowl. Brush donuts with melted butter and roll in sugar mixture to coat.
Notes
These donuts are best served warm on day one. Store in an airtight container for a few days, or freeze for longer storage. If frozen, thaw and re-coat with the butter and sugar before serving. If batter exceeds one pan, bake the remainder after re-spraying the pan. Mini or standard muffins are a good substitute if you lack a donut pan. Using grams for flour gives the most consistent results; spoon flour lightly into measuring cups if not using a scale.
Nutrition
Calories: 249 kcal • Carbohydrates: 44 g • Protein: 2 g • Fat: 7 g • Sugar: 31 g