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Baked Apple Cider Donuts
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Baked Apple Cider Donuts

These baked apple cider donuts are the perfect fall treat! Made with a reduced apple cider for rich flavor and warm spices, they’re soft, fluffy, and finished with a sweet apple cider glaze. Easy to make and baked, not fried, they’re a lighter yet satisfying option for breakfast or dessert. Perfect with a cup of coffee or tea!
Prep Time15 minutes
Cook Time8 minutes
Cooling & Glazing10 minutes
Total Time33 minutes
Course: Breakfast, Dessert
Cuisine: American, baking, Fall, holidays
Diet: Vegetarian
Keyword: apple cider, baked donuts, breakfast, donuts, glazed donuts
Servings: 12 large donuts
Calories: 405kcal
Author: Kim Lange
Cost: $8

Ingredients

Apple Cider Reduction

  • 1 ½ cups apple cider reduced down to ½ - ⅔ cup, divided
  • ½ teaspoon ground cinnamon

Fall Baked Apple Cider Donuts Recipe

Apple Cider Glaze Recipe

  • 2 cups powdered sugar
  • 3-4 tablespoons reduced apple cider from the reduction
  • ¼ teaspoon ground cinnamon
  • Optional: milk or apple cider if needed for thinning

Cinnamon Sugar Coating (Optional)

Instructions

Apple Cider Reduction

  • In a small saucepan, simmer the apple cider and cinnamon on low for about 20-30 minutes, stirring occasionally.
  • Once the cider is reduced to ½ to ⅔ cup, remove from heat and allow to cool for 10-15 minutes. Use ⅓ cup for the donut batter and reserve 3-4 tablespoons for the glaze.

Apple Cider Donuts

  • Preheat the oven to 350°F (175°C) and prepare a donut pan by spraying with non-stick cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a medium bowl, whisk together the brown sugar, granulated sugar, egg, oil, vanilla, ⅓ cup of the warm reduced apple cider, milk, and applesauce.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
  • Transfer the batter to a piping bag (or a large ziplock bag with the tip snipped) and pipe it into the donut cavities, filling each about ¾ full.
  • Bake for 8-10 minutes or until the tops are golden and spring back when touched.
  • Let the donuts cool in the pan for about 3 minutes before transferring to a wire rack. Spray the pan and bake any remaining batter.

Apple Cider Glaze

  • In a small bowl, whisk together the powdered sugar, cinnamon, and 3-4 tablespoons of reduced apple cider until smooth and thick.
  • If the glaze is too thick, add a bit more cider or milk to thin it out; if it’s too thin, add more powdered sugar.

Glazing the Donuts

  • Once the donuts have cooled, dip the tops into the apple cider glaze and place them back on the cooling rack. Let the glaze set before serving.

Cinnamon Sugar Coating (Optional)

  • Melt the butter in a small bowl.
  • In another bowl, combine the sugar and cinnamon.
  • Dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Let cool on the wire rack.

Notes

  • Apple Cider Reduction: Simmer on low heat, stirring occasionally to avoid burning.
  • Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based milk.
  • Donut Pan Size: Makes 12 large or 24 mini donuts. Mini donuts may bake faster, so check around the 6-minute mark.
  • Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat briefly in the microwave.
  • Freezing: Cool completely before freezing. Freeze in a single layer, then transfer to a container. Thaw at room temperature or microwave to warm.

Nutrition

Serving: 1large donut | Calories: 405kcal | Carbohydrates: 70g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 121mg | Fiber: 1g | Sugar: 53g | Vitamin A: 268IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1mg