These donuts offer everything you love about fall in one bite—sweet apple flavor, warming spices, and a sugary coating. They’re baked (or fried, if you prefer), easy to make at home, and perfect with a hot drink. Whether you’re heading to a fall gathering or cozying up at home, these donuts are sure to please everyone.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apple cider (preferably fresh)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground allspice or cloves (optional)
Unsalted butter, melted
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Whole milk or buttermilk
Cinnamon sugar mixture (for coating)
Directions
In a small saucepan, simmer the apple cider over medium heat until reduced to about ½ cup. Let cool completely.
Preheat the oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, vanilla, milk (or buttermilk), and the cooled reduced apple cider.
Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each mold about ¾ full.
Bake for 12–14 minutes, or until the tops spring back when touched and a toothpick comes out clean.
Let donuts cool for 5 minutes in the pan, then transfer to a wire rack.
While still slightly warm, toss each donut in the cinnamon sugar mixture to coat thoroughly.
Servings and timing
This recipe yields 12–14 donuts. Prep time: 15 minutes Cook time: 30 minutes (includes cider reduction) Bake time: 12–14 minutes per batch Total time: About 1 hour
Variations
Fried version: Prepare the dough as a rollable dough and deep fry for a traditional texture.
Glazed version: Instead of cinnamon sugar, top with an apple cider glaze or vanilla icing.
Mini donuts: Use a mini donut pan and reduce bake time to 8–10 minutes.
Apple chunks: Add finely chopped apples for extra texture and fruitiness.
Spice it up: Increase cinnamon or add ginger and cardamom for a more robust flavor.
Storage/Reheating
Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes. Re-coat in cinnamon sugar if needed.
FAQs
Why reduce the apple cider?
Reducing the cider concentrates the apple flavor, giving the donuts a richer taste.
Can I fry these donuts instead of baking?
Yes, use a thicker dough, cut into rings, and fry in hot oil until golden on each side.
What kind of apple cider should I use?
Use fresh, unfiltered apple cider for the best flavor—not apple juice.
Can I make these ahead of time?
Yes, you can bake the donuts a day ahead and store them, but coat with sugar just before serving for best texture.
Can I use apple juice instead of cider?
Apple juice lacks the depth of flavor, but in a pinch, it can be used with a splash of lemon juice.
How do I make cinnamon sugar?
Mix ½ cup granulated sugar with 1–2 teaspoons ground cinnamon. Adjust to taste.
Do I need a donut pan?
For baked donuts, yes. If you don’t have one, use a muffin tin, though the shape will differ.
Can I make these dairy-free?
Yes, use a plant-based milk and vegan butter substitute.
What’s the best way to coat the donuts?
Toss them in cinnamon sugar while warm so the coating sticks evenly.
Can I double the recipe?
Yes, this recipe doubles easily—just reduce cider in a larger pan and bake in batches.
Conclusion
Apple Cider Donuts are a seasonal favorite that bring the best of fall flavor to your kitchen. With their soft, tender crumb and warm cinnamon sugar coating, they’re the perfect treat for crisp mornings or cozy evenings. Whether baked or fried, they offer a homemade taste of autumn you’ll want to enjoy all year round.
Apple Cider Donuts are soft, spiced cake donuts made with reduced apple cider and coated in cinnamon sugar. These cozy, fall-inspired treats are perfect for breakfast, dessert, or snacking during apple season.
In a small saucepan, simmer apple cider over medium heat until reduced to about 1/2 cup. Let cool completely.
Preheat oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice or cloves if using.
In a separate bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, vanilla, milk or buttermilk, and cooled reduced apple cider.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake for 12–14 minutes, or until tops spring back when lightly touched and a toothpick inserted comes out clean.
Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
While still warm, toss each donut in the cinnamon sugar mixture to coat thoroughly.
Notes
Use fresh, unfiltered apple cider for the best flavor.Make cinnamon sugar by mixing 1/2 cup granulated sugar with 1–2 tsp cinnamon.Donuts are best coated while warm so the sugar adheres well.For a glazed version, skip the sugar coating and drizzle with apple cider glaze instead.Store donuts in an airtight container and re-coat with sugar if needed after reheating.
