Baked Apple Cider Donuts
These soft, spiced donuts are baked—not fried—for a cozy fall treat that’s full of apple cider flavor, rolled in warm cinnamon sugar. Perfect with coffee, tea, or a scoop of vanilla ice cream!
Equipment
- saucepan for reducing cider
- whisks
- Mixing Bowls
- donut pan or muffin tin
- piping bag or zip-top bag for filling pan
- Toothpick for testing doneness
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground allspice
- 0.25 tsp salt
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.5 cup apple cider, reduced to 1/4 cup
- 1 large egg
- 0.25 cup melted unsalted butter
- 0.5 cup milk or buttermilk
- 1 tsp vanilla extract
- 0.5 cup granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
- 0.25 cup melted butter (for brushing)
Instructions
- In a small saucepan, bring the apple cider to a boil over medium heat. Reduce to a simmer and cook for 15–20 minutes, until reduced to 1/4 cup. Let cool.
- Preheat oven to 350°F (175°C). Grease a donut pan or muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a separate bowl, whisk granulated sugar, brown sugar, reduced cider, egg, melted butter, milk or buttermilk, and vanilla until smooth.
- Gradually mix wet ingredients into dry ingredients just until combined. Do not overmix.
- Pipe or spoon batter into prepared pan, filling each cavity 2/3 full.
- Bake for 10–12 minutes, or until a toothpick comes out clean. Cool slightly in pan.
- In a shallow dish, combine granulated sugar and cinnamon. Brush warm donuts with melted butter and roll in cinnamon sugar.
- Serve immediately. Best enjoyed fresh.
Notes
Reduce apple cider for stronger flavor. Use room temperature ingredients and do not overmix the batter. Best enjoyed fresh but can be stored up to 2 days in an airtight container.