These baked apple cider donuts are simple cake-style donuts infused with fresh apple cider and finished in cinnamon sugar and apple pie spice. No donut pan? Bake them as muffins instead.
Love baked donuts? Try these other favorites: chocolate cake donuts, lemon poppy seed donuts, pumpkin spice donuts, or maple bacon chocolate donuts.
What are apple cider donuts?
Apple cider donuts are cake-like donuts flavored with cinnamon, nutmeg, allspice and—of course—apple cider. They have a tender, cakey texture and a warm spice profile with a subtle apple note.
These treats are especially popular near apple orchards and cider mills and are commonly available in grocery stores during the fall season.
Baked vs. Fried
Most apple cider donuts you buy are fried. Bakeries use specialized equipment that shapes and fries donut rings quickly and consistently.
Frying cake-style donuts at home is possible but more labor intensive: you’d need to pipe the batter, chill it, cut individual rings and fry them carefully.
Baked donuts are much easier. A donut pan gives you uniform rings without rolling or cutting, and baking removes the additional fat from frying, producing a lighter, cleaner-feeling treat.
Why are apple cider donuts so good?
Apple cider donuts capture classic fall flavors—apple, warm spices and a cozy sweetness. Reducing the apple cider concentrates its flavor, which lifts the cake batter and gives the donuts a true apple-cider punch.
They’re best enjoyed warm, lightly coated in cinnamon sugar, and paired with a mug of hot cider for maximum comfort.
Are cider donuts made with cider?
Yes. Traditional cider donuts use real apple cider that is often simmered down to a thicker, more concentrated syrup so the apple flavor stands out in the finished donut.
Apple Cider vs. Apple Juice
Apple cider and apple juice are similar but different: fresh cider is unfiltered raw apple juice containing pulp and sediment, while apple juice is filtered and pasteurized for a clearer, longer-lasting product.
Where do you find apple cider in the grocery store?
Apple cider can be sold refrigerated or shelf-stable. The best option for flavor is fresh, refrigerated apple cider found near other juices in milk-type jugs. It’s usually seasonal in the fall.
Off-season, you can use shelf-stable cider from the juice aisle—look near apple juice or in the natural foods section.
Baked Apple Cider Donuts Recipe
This baked apple cider donut recipe has three parts: make a reduced apple cider, combine dry ingredients, then mix the wet ingredients. The method is straightforward and yields tender, spiced donuts coated in cinnamon sugar.
- Reduced Apple Cider – Simmer 2 cups cider until reduced to 1/2 cup, about 30 minutes. Let cool slightly.
- Dry ingredients – Whisk together all-purpose flour, baking powder, baking soda, salt, apple pie spice (cinnamon, nutmeg, allspice) and ground cinnamon.
- Wet ingredients – Whisk granulated sugar, brown sugar, warm milk (about 110°F), melted butter, vanilla and egg together.
(Full printable recipe card appears below in the recipe block.)
Mix cake batter and pipe into pans
- Combine reduced cider, dry ingredients and wet ingredients, stirring until just combined. Avoid overmixing.
- Transfer batter to a gallon-size bag, snip a corner, and pipe into two 6-cavity donut pans sprayed with nonstick spray. Fill each cavity 2/3 to 3/4 full.
- If you have extra batter, bake it as muffins.
Bake and coat with cinnamon-sugar
- Bake at 375°F for 9–12 minutes, until the tops spring back lightly.
- Cool 3–5 minutes, remove to a silicone-lined sheet, and cut any donut holes if needed.
- Brush warm donuts lightly with melted butter, then toss in a mixture of granulated sugar, cinnamon and apple pie spice to coat.
Serving and storing
These donuts are best served warm. Store at room temperature in an airtight container for up to 3 days. To reheat, microwave for about 10 seconds.
More apple recipes
- Caramel Apple Dump Cake
- Apple Butter Cinnamon Rolls
- Caramel Apple Cheesecake Bars
- Apple Sheet Cake with Brown Sugar Glaze
- Homemade Apple Butter
- How to Cut Apples for Apple Crisp (+ recipe)
Baked Apple Cider Donuts
Ingredients
- 2 cups fresh apple cider
- 2 cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 ¼ tsp apple pie spice*
- ½ tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup milk, warm (110˚F)
- 2 Tbsp butter, melted
- 1 large egg
For Coating:
- 4 Tbsp butter, melted
- 1 cup granulated sugar
- 1 ½ tsp ground cinnamon
- 1 ½ tsp apple pie spice*
Instructions
- Preheat oven to 375°F. Spray two 6-count donut pans with cooking spray.
- Pour cider into a saucepan and simmer until reduced to 1/2 cup, about 30 minutes. If it reduces too far, add more cider to reach 1/2 cup. Set aside to cool slightly.
- Whisk together flour, baking powder, baking soda, salt, apple pie spice, and cinnamon.
- In a separate bowl, whisk granulated sugar, brown sugar, warm milk, butter, and egg.
- Add the cider reduction and dry ingredients to the wet ingredients. Stir until just combined; do not overmix.
- Pipe or spoon batter into prepared pans, filling each cavity 2/3–3/4 full. TIP: Use a gallon zip-top bag with the corner snipped for piping.
- Bake at 375°F for 9–12 minutes until the tops are lightly browned and spring back slightly. Cool 3–5 minutes, transfer to a lined sheet, and cut out any donut holes.
- Combine granulated sugar, cinnamon and apple pie spice in a shallow dish. While donuts are warm, brush with melted butter and coat in the cinnamon-sugar mixture. Serve warm.
Notes
- Apple Pie Spice – Combine 2 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp ground allspice to make enough for both batter and coating.
- Warm milk in the microwave 15–20 seconds to reach about 100–110°F.
- Leftover batter can be baked as muffins at 375°F for about 14 minutes.
- Store donuts at room temperature in an airtight container up to 3 days. Reheat briefly in the microwave if desired.
Nutrition
Disclaimer: Nutritional values are estimates.
Sharing this recipe with a link is appreciated. Content and photographs are copyright protected.