There’s something magical about warm, spicy apple cider donuts, especially when the weather starts to turn crisp and cozy. This Apple Cider Donuts Recipe truly captures that comforting feeling right from your own kitchen. I love this recipe because it brings together the rich, caramel-like flavor of reduced apple cider with the perfect blend of cinnamon and warming spices—making every bite a little piece of autumn happiness.
When I first tried making these, I was amazed at how simple the ingredients are, yet the donuts come out so moist and tender with just the right amount of sweetness and spice. Whether you’re serving them fresh for a weekend brunch or baking a batch to share during a chilly afternoon coffee break, this Apple Cider Donuts Recipe is definitely worth the little bit of effort it takes. You’ll find they’re a wonderful treat that makes the season feel even more special.
Why You’ll Love This Recipe
- Classic Autumn Flavors: The reduced apple cider and warm spices blend into the dough perfectly for that nostalgic fall taste.
- Simple Ingredients: You probably have most of these in your pantry already, making it easy to whip up any time.
- Baked, Not Fried: These donuts are healthier and less messy but still delightfully soft and flavorful.
- Fun to Share: They turn out beautiful and taste amazing, so your family and friends will definitely ask for seconds.
Ingredients You’ll Need
Each ingredient in this Apple Cider Donuts Recipe plays a key role, from the reduction of apple cider that adds deep flavor to the balance of spices that give these donuts their warm, inviting aroma. Here’s the scoop on what to grab and why.
- Apple cider: Reducing it concentrates that sweet-tart apple flavor and ensures the donuts are moist, not soggy.
- All-purpose flour: Gives the donuts structure; sifted flour works best for even mixing.
- Baking powder: The gentle lift keeps the donuts light and tender.
- Kosher salt: Enhances all the flavors—don’t skip it!
- Ground nutmeg and ginger: Bring cozy warmth and subtle spice that pairs beautifully with cinnamon.
- Ground cinnamon: Used both inside the batter and in the sugar coating for that signature cinnamon sugar bite.
- Vegetable oil: Keeps the donuts moist; neutral oil is best to avoid overpowering the flavor.
- Dark brown sugar: Adds a rich molasses note and depth to the sweetness.
- Granulated sugar: Sweetens the batter and coats the donuts for crunch and sparkle.
- Large egg: Binds ingredients and adds richness.
- Unsalted butter: Melted and brushed on donuts before tossing in cinnamon sugar for a luscious finish.
- Cooking spray: Keeps the donut pans greased to prevent sticking and help the donuts come out perfectly shaped.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love tweaking recipes a bit depending on who’s coming over or what I have in the pantry, and this Apple Cider Donuts Recipe is no exception. Feel free to experiment—whether for a dairy-free option or an extra spicy kick—and make the recipe your own!
- Gluten-Free Option: I swapped regular flour for a gluten-free blend once, and the texture came out surprisingly soft and just as delicious.
- Spice it Up: Adding a pinch of cloves or allspice in addition to cinnamon gives these donuts a bold holiday twist that my family loved.
- Maple Glaze: Drizzling warm maple glaze instead of the cinnamon sugar coating is a delightful change when I’m craving a sweeter finish.
- Oil Swap: Using melted coconut oil adds a subtle tropical aroma that surprised me—in a good way!
How to Make Apple Cider Donuts Recipe
Step 1: Reduce the Apple Cider
Start by preheating your oven to 350°F (175°C) and greasing two 6-cavity donut pans with cooking spray—trust me, this helps with easy release later. Pour the apple cider into a small saucepan and bring it to a boil over medium heat. Let it simmer gently until it’s reduced to about half a cup, which usually takes 10 to 15 minutes. This step intensifies the apple flavor without adding extra liquid, so the donuts stay moist but not soggy. Allow it to cool while you prep the other ingredients.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, kosher salt, nutmeg, ginger, and most of your cinnamon (reserve a little for the coating). I like to whisk until it’s well blended so the spices distribute evenly throughout the batter—this really helps avoid any surprising pockets of spice!
Step 3: Combine Wet Ingredients and Sugars
Grab a large bowl and whisk the vegetable oil with the dark brown sugar and half of the granulated sugar until smooth and combined. Then, add the egg and beat everything together until it’s fully incorporated. This mixture is where the richness and sweetness develop, so take a moment to enjoy that lovely aroma.
Step 4: Bring It All Together
Slowly add your dry ingredients and the cooled reduced apple cider to the wet mixture. Stir gently with a whisk or spatula until everything is just combined—don’t overmix! The batter should be thick but smooth. If you mix too much, your donuts might turn out tougher instead of soft and tender.
Step 5: Fill Your Donut Pans
I like to transfer the batter into a piping bag or a plastic zip-top bag with a small corner snipped off; it’s way easier to fill each donut cavity evenly this way. Fill each cavity about three-quarters full to leave room for the donuts to rise. If you’re in a hurry, feel free to spoon it in carefully instead, but try to keep the amounts consistent.
Step 6: Bake and Cool
Bake the donuts for about 12 to 15 minutes, or until the tops feel dry to the touch and a toothpick inserted comes out clean. Let them cool in the pans for 5 minutes—or just until they’re cool enough to handle. Carefully pop them out onto a wire rack to cool the rest of the way. This keeps them from steaming and getting soggy.
Step 7: Butter and Cinnamon Sugar Coating
While the donuts are still warm, brush the tops with melted unsalted butter—this step is crucial because it helps the cinnamon sugar stick like a dream. Next, toss them in a mixture of granulated sugar and the remaining cinnamon. The result is a perfect, crunchy coating that crackles gently when you bite in.
Pro Tips for Making Apple Cider Donuts Recipe
- Reduce the Cider Slowly: Letting the cider gently simmer avoids burning it and keeps the sweet, tangy flavor balanced.
- Don’t Overmix Batter: Mixing just until combined ensures your donuts stay tender and fluffy instead of dense.
- Use Donut Pans with Care: Greasing the pans well and letting donuts cool before removing helps keep their beautiful shape intact.
- Coat While Warm: Butter and cinnamon sugar stick best when the donuts are still warm from the oven to deliver maximum flavor and texture.
How to Serve Apple Cider Donuts Recipe
Garnishes
I usually keep things simple and let the warm cinnamon sugar shine, but sometimes I add a sprinkle of chopped toasted pecans or a light drizzle of warm caramel sauce when guests are visiting. Both add a lovely crunch or sweetness that pairs beautifully with the soft donuts.
Side Dishes
A hot cup of apple cider or spiced chai tea is my go-to pairing—it feels like a warm hug on a plate. For a brunch spread, I like serving these donuts alongside scrambled eggs or a cinnamon apple compote for extra fruitiness and balance.
Creative Ways to Present
When I’ve brought these Apple Cider Donuts Recipe treats to a party, I like stacking them on a rustic wooden board with small bowls of various toppings like whipped cream, maple syrup, or even chocolate drizzle. Kids love customizing their own, and adults enjoy the variety—it’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
These donuts are best enjoyed fresh, but they store well for up to two days in an airtight container at room temperature. I usually place some parchment paper between layers to keep them from sticking together and spoil the cinnamon sugar coating.
Freezing
I’ve frozen leftover donuts wrapped tightly in plastic and placed in a freezer bag. When thawed at room temperature, they’re still surprisingly good—soft and flavorful, though I like to brush on a little fresh melted butter and cinnamon sugar after reheating to refresh that coating.
Reheating
To warm up, I pop the donuts in a 300°F oven for 5-7 minutes or microwave them for about 15 seconds, then immediately brush with butter and toss in cinnamon sugar to revive that freshly-made vibe every time.
FAQs
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Can I make this Apple Cider Donuts Recipe without donut pans?
Yes! If you don’t have donut pans, you can bake the batter in a muffin tin for “donut holes” or scoop dollops onto a baking sheet for a more rustic shape. Baking time might vary slightly, so keep an eye on them—bake until tops feel dry and a toothpick inserted comes out clean.
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How do I prevent my apple cider from burning while reducing?
Simmer the apple cider over medium heat and stir occasionally to keep it from sticking to the pan. Reducing it slowly allows the sugars to concentrate without burning, so patience really pays off here!
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Can I make this recipe dairy-free?
Absolutely. Use a plant-based butter substitute for brushing on the donuts and ensure your chosen ingredients are dairy-free. The oil in the recipe keeps the donuts moist, so swapping the butter outside the batter is all you need.
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Will these donuts keep their texture without frying?
Yes, these baked apple cider donuts are tender and moist but not greasy. Baking makes the recipe more approachable and less messy while still delivering that classic donut flavor and spice.
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What’s the best way to reheat leftover donuts?
Reheat donuts in a preheated oven at 300°F for about 5-7 minutes or microwave in short bursts, then brush with melted butter and a sprinkle of cinnamon sugar to refresh their texture and flavor.
Final Thoughts
This Apple Cider Donuts Recipe has become a seasonal staple in my kitchen—it’s a simple way to bring that unmistakable fall feeling into any day. I love how it’s not only delicious but also forgiving for bakers of all levels, so you can enjoy great results without stress. Trust me, once you try making these donuts, you’ll be looking forward to that first bite all year long. So grab your cider and get baking—these donuts are waiting to warm your heart and your taste buds.
PrintApple Cider Donuts Recipe
These Apple Cider Donuts are a delightful fall treat, featuring the warm flavors of cinnamon, nutmeg, and ginger. Baked to perfection and coated in a cinnamon sugar blend, they are moist, tender, and bursting with the rich essence of reduced apple cider. Perfect for breakfast or an afternoon snack, these donuts combine easy preparation with comforting, seasonal taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 1 hr
- Yield: 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Donuts
- Cooking spray, for greasing pans
- 1 cup apple cider
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 1/2 tsp ground cinnamon, divided
- 3/4 cup vegetable oil
- 1/2 cup (105 g) packed dark brown sugar
- 1 cup (200 g) granulated sugar, divided
- 1 large egg
- 6 Tbsp unsalted butter, melted
Instructions
- Preheat and reduce cider: Preheat your oven to 350°F (175°C). Grease two 6-cavity donut pans with cooking spray. In a small pot over medium heat, bring 1 cup apple cider to a boil. Reduce it by simmering until it thickens and reduces to about 1/2 cup, which takes around 10 to 15 minutes. Then let the reduced cider cool completely.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 2 teaspoons of ground cinnamon until well combined.
- Combine wet ingredients and sugars: In a large bowl, whisk together 3/4 cup vegetable oil, 1/2 cup packed dark brown sugar, and 1/2 cup granulated sugar until the mixture is smooth. Add in 1 large egg and whisk until fully incorporated.
- Form the batter: Add the dry ingredient mixture and the cooled reduced apple cider into the wet ingredients. Whisk gently until just combined, avoiding overmixing to keep the doughnuts tender.
- Fill the pans: Transfer the batter into a piping bag or a plastic bag with a small corner snipped off. Pipe the batter into the prepared donut pans, filling each cavity about three-quarters full. Alternatively, spoon the batter carefully into each cavity.
- Bake the donuts: Bake in the preheated oven for 12 to 15 minutes or until the tops are dry to the touch and a toothpick inserted comes out clean. Remove from oven and let the donuts cool in the pans for 5 minutes before transferring them to a wire rack to cool.
- Prepare cinnamon sugar coating: In a wide shallow bowl, combine the remaining 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. While the donuts are still warm, brush each donut with melted butter, then immediately toss or dip them in the cinnamon sugar mixture until fully coated.
Notes
- Reducing the apple cider intensifies its flavor and adds natural sweetness to the donuts.
- Make sure not to overmix the batter to keep the donuts light and tender.
- These donuts are best enjoyed fresh the same day but can be stored in an airtight container at room temperature for up to 2 days.
- For a slightly different twist, try glazing the donuts with a simple powdered sugar glaze instead of cinnamon sugar.
- Use donut pans to achieve the classic donut shape, but if unavailable, small muffin pans can be used as a substitute with a slightly different presentation.
