Apple Cider Baked Donuts

There’s just something about apple cider donuts that makes fall feel official. These baked apple cider donuts are soft, tender, and full of warm cinnamon and apple pie spice. They’re finished with a buttery cinnamon-sugar coating that makes them especially hard to resist.

Instead of frying these donuts, they’re baked right in a donut pan, making them a little lighter and much less messy to make at home. The secret to getting plenty of apple flavor is reducing the cider before adding it to the batter. It’s a simple extra step that makes a big difference!

These donuts are perfect for a cozy fall breakfast, a weekend brunch, an afternoon cup of coffee, or anytime you have a jug of fresh apple cider waiting in the refrigerator.

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Why Reduce the Apple Cider?

The secret to the apple flavor in these donuts is the cider reduction.

You’ll start with 1 1/2 cups of apple cider and gently simmer it until it reduces to 1/2 cup. This concentrates the cider’s flavor while removing some of the excess liquid, giving the finished donuts a delicious apple flavor without making the batter too thin.

The reduction only takes about 10–15 minutes, but keep an eye on it toward the end. Since every saucepan and stovetop is a little different, the most reliable way to know it’s ready is to measure it. Once you have 1/2 cup of reduced cider, set it aside to cool slightly before adding it to the batter.

Ingredients

These apple cider baked donuts use simple baking ingredients and a few warm spices.

For the donut batter, you’ll need all-purpose flour, baking soda, baking powder, cinnamon, apple pie spice, and salt. The combination of cinnamon and apple pie spice gives these donuts their classic fall flavor.

For the wet ingredients, gather melted butter, a room-temperature egg, room-temperature milk, granulated sugar, packed brown sugar, and your reduced apple cider. The brown sugar adds richness and helps keep the donuts soft and tender.

The topping is simple but delicious. You’ll need melted butter, granulated sugar, cinnamon, and apple pie spice. The warm donuts are brushed with melted butter and coated in the spiced sugar mixture for a sweet, buttery finish.

How to Reduce the Apple Cider

Pour 1 1/2 cups of apple cider into a small saucepan. Bring it to a gentle simmer over medium heat, then reduce the heat to low.

Simmer the cider uncovered for about 10–15 minutes, stirring occasionally, until it has reduced to approximately ½ cup.

The cider should still be liquid, but it will be darker and more concentrated in flavor. Because the cooking time can vary depending on the size of your pan and how quickly the cider is simmering, measuring the cider is more reliable than relying on the cooking time alone.

Remove the cider from the heat and let it cool slightly before using it in the batter.

Tip: You can make the cider reduction ahead of time and refrigerate it until you’re ready to make the donuts.

How to Make Apple Cider Baked Donuts

1. Prepare the Donut Pan

Preheat your oven to 350°F. Lightly grease a donut pan, making sure to coat the sides and around the center of each donut cavity.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.

3. Mix the Wet Ingredients

In a separate bowl, whisk together the melted butter, egg, milk, granulated sugar, brown sugar, and reduced apple cider.

Make sure your egg and milk are at room temperature so the ingredients combine smoothly.

4. Combine the Batter

Add the dry ingredients to the wet ingredients and stir just until everything is combined. Be careful not to overmix the batter. A few small lumps are fine.

Overmixing can make the donuts tougher instead of soft and tender.

5. Pipe the Batter into the Pan

Here’s one of my favorite tricks for making baked donuts: use a piping bag or a zip-top bag to fill the donut pan.

Spoon the batter into a piping bag or sturdy zip-top bag. If you’re using a zip-top bag, snip off one corner.

Pipe the batter evenly into each donut cavity, filling them about 2/3to 3/4 full. Pipe in one continuous circle around the center of each donut rather than filling from one spot.

If you don’t have a piping bag, a zip-top bag works beautifully. For less mess, place the bag inside a tall glass and fold the top edges over the rim while you spoon in the batter.

6. Bake

Bake the donuts until they are lightly golden and a toothpick inserted into a donut comes out clean.

Be careful not to overbake them. Baked donuts can dry out quickly, so keep an eye on them toward the end of the baking time.

Let the donuts cool in the pan for a few minutes before carefully transferring them to a cooling rack.

The Cinnamon-Sugar Finish

While the donuts are still warm, brush each one with melted butter.

In a small bowl, combine the granulated sugar, cinnamon, and apple pie spice. Dip or toss each donut in the cinnamon-sugar mixture until it is evenly coated.

The melted butter helps the sugar mixture stick to the donuts and gives them that delicious buttery, bakery-style finish.

For the best texture, serve the donuts while they’re still slightly warm.

Tips for the Best Apple Cider Donuts

Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can result in dense or tough donuts.

Use a piping bag. This makes filling the donut pan much easier and helps create evenly shaped donuts.

Don’t overfill the pan. Filling each cavity about 2/3 to 3/4 full gives the donuts room to rise without losing their classic donut shape.

Measure the cider reduction. Don’t rely only on the cooking time. You want exactly ½ cup of reduced cider for the best balance of flavor and liquid in the batter.

Watch the baking time. Baked donuts don’t take long to cook, and overbaking can make them dry.

Coat them while they’re warm. The melted butter and cinnamon sugar adhere best while the donuts are still warm.

Can I Make These Donuts Gluten-Free?

Yes! These donuts can be made gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.

For the best results, let the gluten-free batter rest for about 5–10 minutes before piping it into the donut pan. Gluten-free donuts can also be a little more delicate, so allow them to cool for a few minutes before removing them from the pan.

If you’re making these donuts for someone with celiac disease, be sure to check the labels of your packaged ingredients for gluten-free certification and avoid cross-contamination.

Ingredient Substitutions

Apple cider: Apple juice can be substituted for the apple cider. Reduce it to 1/2 cup in the same way for the best flavor.

Milk: You can use 2% milk instead of whole milk. Buttermilk can also be used, although it will add a slight tang to the donuts.

Brown sugar: Light or dark brown sugar will work in this recipe. Dark brown sugar will give the donuts a slightly deeper molasses flavor.

Apple pie spice: If you don’t have apple pie spice, you can substitute additional cinnamon along with a pinch of nutmeg and allspice.

Don’t Have a Donut Pan?

A donut pan is the easiest way to get that classic donut shape, but don’t let that stop you from making the recipe! The batter can also be adapted into muffins.

If you try the muffin version, keep in mind that the baking time will be different. Start checking the muffins early and bake until a toothpick inserted in the center comes out clean.

How to Store Apple Cider Donuts

These donuts are best enjoyed fresh, when the cinnamon-sugar coating is buttery and delicious. Store leftover donuts in an airtight container at room temperature for up to 2 days.

For longer storage, freeze the baked donuts for up to 2 months. Allow them to cool completely before placing them in a freezer-safe container or bag, separating layers with parchment paper.

Thaw the donuts at room temperature and warm them briefly before serving.

For the freshest cinnamon-sugar coating, I recommend waiting to add the topping until after the donuts have thawed. Brush them with melted butter and coat them in fresh cinnamon sugar just before serving.

What to Serve with Apple Cider Donuts

These donuts are made for cozy fall mornings!

Serve them with a hot cup of coffee, a vanilla latte, chai tea, or a mug of warm apple cider. They also make a delicious addition to a fall brunch alongside scrambled eggs, a breakfast casserole, or crispy bacon.

For an afternoon treat, try serving them with caramel sauce or a scoop of vanilla ice cream.

They’re also perfect for fall gatherings, apple-picking days, Halloween parties, or a simple weekend breakfast at home.

Frequently Asked Questions

Can I make the apple cider reduction ahead of time?

Yes! The cider reduction can be made ahead and stored in the refrigerator until you’re ready to make the donuts. Let it cool before adding it to the batter.

Can I use apple juice instead of apple cider?

Yes. Apple juice can be substituted for cider and reduced in the same way.

Can I freeze apple cider donuts?

Yes. Freeze the baked donuts without the cinnamon-sugar topping for up to 2 months. Add fresh melted butter and cinnamon sugar after thawing for the best flavor and texture.

Why are my baked donuts dry?

The most common culprit is overbaking. Baked donuts don’t need much time in the oven, so begin checking them toward the end of the recommended baking time.

Why are my donuts difficult to remove from the pan?

Make sure the donut pan is well greased before adding the batter. Let the baked donuts cool for a few minutes before gently removing them from the pan.

A Cozy Fall Treat

There’s nothing quite like the smell of warm apple cider and cinnamon filling the kitchen on a crisp fall day. These baked apple cider donuts capture all those cozy flavors in a simple homemade treat that’s easy enough for a weekend morning but special enough to share with friends and family.

Whether you enjoy one with your morning coffee, serve them at a fall brunch, or make a batch after a day of apple picking, these donuts are a delicious way to celebrate the season. And don’t forget that final buttery coating of cinnamon sugar. It might just be the best part!

If you liked this recipe try my Mini Donut Muffin and my Apple Kiffel recipes too!