October has arrived and the air already carries a touch of fall. Apples are overflowing in markets and apple cider is everywhere—so it felt natural to make these baked apple cider donuts. They capture everything I love about autumn baking: warm spices, a hint of cider, and that comforting, cozy flavor that makes mornings feel special.
These donuts are irresistible. They develop a slight crisp on the outside while remaining tender inside, with balanced sweetness and classic fall spices. Serve them on a cool morning or a relaxed afternoon with coffee, tea, or hot cocoa for a truly comforting treat.
What Do I Need To Make Baked Apple Cider Donuts?
To bake these donuts you’ll need a donut pan — they’re inexpensive and make the process simple. A piping tip helps for filling the molds neatly, though you can also spoon the batter in carefully. The method is straightforward and resembles making muffins: combine dry ingredients in one bowl, wet in another, then fold together until just combined.
How To Make Baked Apple Cider Donuts:
The recipe begins by reducing apple cider on the stove. Reducing the cider concentrates its flavor and gives the donuts a deeper apple character—it’s an extra step, but well worth it for the aroma and taste. After reducing, stir in butter until it melts and creates a syrupy mixture.
Reserve most of that cider-butter reduction, then whisk 1/2 cup of it with the egg, sugar, sour cream, and vanilla. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Stir the wet ingredients into the dry until just combined; the batter will be slightly thick.
Transferring batter into donut cavities can be messy, so place it in a large zip-top bag or pastry bag and pipe it into the pan for neat, even portions. Bake until the donuts are lightly browned around the edges and spring back when touched—this happens quickly.
After baking, give each donut a quick dip in the reserved cider-butter mixture for extra flavor, then roll them in a spiced cinnamon-sugar blend. The result is warm, fragrant donuts with a perfect apple-spice coating.
I hope you enjoy these as much as I do—fresh from the oven, they are a simple and delightful way to celebrate fall.
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Baked Apple Cider Donuts
Ingredients
For the Baked Apple Cider Donuts:
- 375 g apple cider
- 60 g unsalted butter
- 50 g granulated sugar
- 1 large egg
- 30 g sour cream
- 1 teaspoon vanilla extract
- 125 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon coarse sea salt
For the Cinnamon Sugar Topping:
- ~¼ cup apple cider/butter mixture see below
- 100 g granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon apple pie spice
Instructions
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Reduce the apple cider: Stir occasionally and simmer the apple cider in a small saucepan over low heat until reduced to about 3/4 cup. Start checking at 10 minutes and continue until you reach the volume (about 20 minutes for most stoves). Add the butter and stir until melted. Set aside to cool for 10 minutes.
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Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray and set aside.
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Make the donuts: In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
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Whisk the granulated sugar, egg, sour cream, vanilla extract, and 1/2 cup of the reduced cider/butter mixture until combined. (Reserve the remaining mixture for coating.) Pour the wet ingredients into the dry and mix until just combined; the batter will be slightly thick.
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Spoon the batter into a large zip-top bag or pastry bag and pipe it into the donut cavities, filling each about halfway.
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Bake for 9-10 minutes, until edges and tops are lightly browned. Test by gently pressing the top—if it springs back, the donuts are done. Cool for 2 minutes, transfer to a wire rack, re-grease the pan, and bake remaining batter.
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Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice in a medium bowl. Once the donuts are cool enough to handle, dunk both sides in the reserved cider/butter mixture, then toss in the spiced cinnamon-sugar to coat.
Notes
Nutrition
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