Baked Apple Cider Donuts
There is something magical about apple cider donuts. They’re the treat you look forward to at every fall festival, tucked into a paper bag, still warm, and dusted with cinnamon sugar. The only problem? Traditional apple cider donuts are fried, and while absolutely delicious, they’re not exactly something you can whip up at home on a random Tuesday.
That’s where these baked apple cider donuts come in.
They capture all the cozy, spiced apple cider goodness you crave, without the need for a fryer. Instead, they are light, moist, and packed with flavor thanks to three secret weapons: apple cider, applesauce, and apple butter. Together, they give these donuts a subtle yet irresistible apple flavor and keep them incredibly tender. Add a roll in cinnamon sugar, and suddenly your kitchen smells almost like an orchard on a crisp October morning.
Why You’ll Love This Recipe
Baked, not fried: Less mess, less oil, but all of the flavor.
Triple apple flavor: Cider, applesauce, and apple butter work together for that perfect balance of sweetness and spice.
Incredibly moist: Forget dry baked donuts! These are soft and stay tender.
Quick & easy: From mixing bowl to table in under 30 minutes.
Tips for the Best Donuts
Reduce the cider. Do not skip this step. Simmer your apple cider before baking to concentrate the flavor. It’s an extra step that makes a really big difference.
A donut pan is necessary. A donut pan is key to getting that classic donut shape. It’s worth the investment if you don’t already have one.
Coat while warm. For the best cinnamon-sugar coating, dip the donuts while they are slightly warm so the coating sticks beautifully.
Baked Apple Cider Donuts
Moist, flavorful, and baked instead of fried, these apple cider donuts are the ultimate fall treat. Made with apple cider, applesauce, and apple butter, they’re perfectly spiced, rolled in cinnamon sugar, and ready in under 30 minutes.
Ingredients
- 1 1/4 cup apple cider, reduced to 1/3 cup (do not use apple juice).
- 1 cinnamon stick
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pumpkin pie spice
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract (I use alcohol free)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1/4 cup milk (can use almond milk)
- 1/4 cup applesauce
- 1/4 cup apple butter
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- Dash of salt
Instructions
- Pour the apple cider into a saucepan with the cinnamon stick.
- Place the saucepan over medium heat and bring to a simmer.
- Simmer until the liquid reduces to 1/3 cup.
- Pour liquid into a glass measuring cup to ensure you have 1/3 of a cup.
- Cool. You will use this when it's cooled down.
- Preheat the oven to 350 degrees farenheight and get your donut pan(s) ready (lightly spray your pan with non-stick spray). This should make enough dough for 18 regular-sized donuts.
- In a medium bowl, mix together the flour, salt, baking soda, baking powder, and all spices. Set this aside.
- In a large bowl, mix the sugar, packed brown sugar, egg, vanilla, oil, and cider. The cider can be warm, but it should not be hot to the touch (it will scramble the egg).
- Mix in the milk, applesauce, and apple butter.
- Pour batter into a piping bag. I usually pour it into a large Ziplock, seal it without extra air, and cut one of the bottom ends (corner) and use the Ziplock as my piping bag. This makes it super easy to place the batter in the pan(s).
- Pipe the batter into each cavity, filling each cavity about 2/3 full.
- Bake for 12 minutes or until a toothpick inserted into a donut comes out with a few crumbs.
- Allow the donuts to cool for 3 minutes, and transfer them to a cooling rack. You will want to dust them in the cinnamon sugar mixture while they are still warm (the mixture sticks better).
- Mix the cinnamon and sugar in a bowl.
- Place a warm donut into the bowl, spooning the cinnamon sugar mixture on top and onto the sides.
- Shake off any extra cinnamon sugar and place the finished donut on a platter.
- If you don't coat them while they're still warm, you can melt some butter and coat the donuts with it before placing them into the cinnamon sugar mixture. I don't care for this as it can make the donut greasy.
