The Best Baked Apple Cider Donuts Recipe for Fall
Article & Photos by: allie albanese
Published: November 10, 2022
Updated: October 9, 2025
Warm, spiced, and baked to perfection, this easy apple cider donuts recipe packs a big fall punch. Learn the history, key ingredients, and step-by-step instructions to make this delicious autumn treat at home, no frying or mixer required!
Move over, pumpkin donuts! These baked apple cider donuts might just be the underdog you didn’t see coming.
Here in the USA, cider donuts are synonymous with the fall season. Every local apple orchard or pumpkin patch is likely to have them at the ready, and no autumn outing is complete without a cup of hot apple cider and a couple of warm donuts to go with it. For me, they’re a highlight of the season, and I plan my apple picking excursions well in advance to make sure I get my fill of them!
They’ve also been a part of my own fall baking routine for years. I came up with this homemade apple cider donuts recipe a while back, and it’s the one I make every season. You don’t need a mixer, and the steps are easy to follow, even if you’ve never made donuts from scratch before. They come out soft and cakey with golden edges, and the cinnamon sugar coating gives each bite a delicious little crunch.
Over the years, these fall treats have become a reader favorite, especially during the fall months when apple season is in full swing. It’s one of those baked donut recipes that never fails: simple, cozy, and perfect for chilly fall days. Read on to learn how to make them.
What Are Baked Apple Cider Donuts?
Baked apple cider donuts are cake-style donuts made with real apple cider, warm spices like cinnamon, ginger, and nutmeg, and finished with a cinnamon sugar coating. Unlike fried or yeasted donuts, these are baked in a donut pan, which makes them easier to prepare in your own kitchen and a whole lot less messy.
The distinctive flavor in these cake doughnuts comes from reducing apple cider on the stove to concentrate its natural sweetness before mixing it into the batter. But they don’t exactly taste like tangy apple cider; the apple character is more subtle. When combined with the recipe’s spices and cinnamon sugar coating, the result is a soft, spiced donut with classic fall flavor.
Baked vs Fried Apple Cider Donuts
The main difference between baked and fried donuts is texture.
Fried versions tend to be chewier with a crisp exterior, thanks to the way the hot oil quickly cooks and puffs the dough.
Baked cider donuts, by contrast, are denser and more cake-like, with a donut-like shape and flavor. While you won’t get the same crust that comes from deep frying, the cinnamon sugar coating adds its own kind of crunch.
While I’ll never shake a stick at a good fried donut, these baked donuts are just as flavorful, without the extra calories and frying oil to clean up!
What’s the Difference Between Apple Cider and Apple Juice?
Apple cider is raw, unfiltered juice made from fresh-pressed apples, often with pulp and sediment still visible. It’s usually darker, less sweet, and more perishable than apple juice, which is filtered, shelf-stable, and typically sweeter.
Cider is often made with a blend of sweet and tart apples (like Honeycrisp, Pink Lady, and Jonagold) for natural balance. That combination is part of what gives these cider apple donuts their signature flavor.
A Quick Bit of Apple Cider Donut History
Many food historians trace the lore of this apple recipe to colonial times, when cooks reportedly used leftover animal fat to fry dough mixed with apples. While this connection isn’t firmly documented, it reflects a long-standing tradition of making use of seasonal harvests.
The better-documented rise of the cider donut came in 1951, when the Doughnut Corporation of America introduced its “Sweet Cider Doughnut” in a national campaign to boost fall donut sales. The product was described in The New York Times as a “spicy round cake that is expected to have a natural fall appeal.”
From there, apple cider doughnuts began appearing across the U.S., especially in the Northeast and Midwest, where apple growing and cider making have long been part of local agriculture. Today, you’ll find countless regional variations, particularly at apple orchards, pumpkin patches, and harvest festivals.
And thanks to a donut pan and a bottle of fresh cider, this old-fashioned apple cider donut recipe is easy to make at home whenever the craving strikes!
Baked Apple Cider Donuts Ingredients
This baked apple cider donut recipe comes together with pantry staples and a few seasonal essentials. Here’s a list of the key ingredients and what each one brings to the mix:
- APPLE CIDER: The star ingredient in these flavorful apple cider donuts, simmered down to concentrate its natural sweetness. If fresh cider isn’t available, you can steep apple juice with whole spices like cinnamon sticks, cloves, and allspice berries as a backup. Just don’t confuse it with apple cider vinegar, or you’ll end up with a very different donut!
- FLOUR: All-purpose flour creates the structure that gives these donuts their cake-like texture. You can swap in gluten-free flour or whole wheat pastry flour if needed.
- SUGAR: This apple cider donuts recipe uses both granulated and brown sugar. The granulated sugar provides straightforward sweetness, while the brown sugar adds a bit of molasses flavor.
- SPICES: A blend of ground cinnamon, allspice, ground nutmeg, ginger, and a pinch of salt gives these donuts their spiced fall flavor. If you have apple pie spice in your pantry, feel free to use that instead.
- LEAVENERS: Baking soda and baking powder help the donuts rise and stay fluffy. Make sure yours are fresh for the best results.
- PURE VANILLA EXTRACT: A splash of vanilla rounds out the flavors and enhances the spices and cider.
- BUTTER AND EGGS: Unsalted butter and eggs help bind the batter and provide moisture.
- BUTTERMILK: The addition of buttermilk adds acidity and a bit of tang, which balances the sweetness and helps create a softer crumb. But if you don’t have buttermilk on hand, any milk can be used as a substitute. You can also use plain yogurt or sour cream in place of the buttermilk if you prefer a denser donut.
- TOPPING: A classic cinnamon sugar mix finishes each donut and adds a crisp, sweet contrast to its soft interior.
No Buttermilk? No Problem.
Make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 to 10 minutes before using.
How to Make Baked Apple Cider Donuts
Making this recipe for cider doughnuts is easier than you might think, not to mention your kitchen will smell incredible when the first batch starts baking! Here’s how to do it.
Step 1: Reduce the cider
Pour 1 ½ cups of apple cider into a small saucepan and set it over medium to medium-high heat. Let it simmer until it reduces to ½ cup, which usually takes around 30-45 minutes depending on your stove and the cider you’re using. (I like to keep a measuring cup nearby to check the volume every 10 minutes or so.) The apple cider reduction is ready when it darkens in color and thickens slightly.
Remove from the heat and pour through a mesh strainer to filter out any solids that may have formed during the simmering process, and set aside to cool. You can also do this step in advance — just refrigerate the reduced apple cider until you’re ready to bake.
The Secret to Big Apple Cider Flavor
Want that deep apple flavor to come through? Reduce the cider! It’s what gives these apple cider baked donuts their signature taste without thinning out the batter. Skip this step, and the cider flavor gets lost.
I like to do this part the night before. It thickens as it chills and gives you one less thing to worry about when you’re ready to bake.
Step 2: Mix the dry ingredients
To make this quick batter, begin by whisking together the flour, baking soda, baking powder, salt, and spices in a large mixing bowl. Combining the dry ingredients separately helps evenly distribute the leavening agents and spices so the donuts rise properly and the flavor stays consistent.
If apple pie spice is available in your area, feel free to swap it out for the individual spices as a convenient substitute.
Step 3: Mix the wet ingredients
In a separate large bowl, mix the melted butter, eggs, brown sugar, and granulated sugar until fully combined. Then whisk in the buttermilk and vanilla extract. Stir until everything is thoroughly incorporated.
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Step 4: Combine the batter
Gradually add the wet ingredients to the flour mixture, stirring gently with a spatula or wooden spoon. Avoid overmixing as this can lead to dense donuts.
Once combined, fold in the concentrated apple cider until the batter is smooth and thick.
Step 5: Bake and cool
Lightly grease your donut pans with nonstick spray or butter.
Divide batter evenly into the prepared cups, filling each of the donut cavities about ¾ full. For easier filling, use a reusable piping bag or a Ziploc with the corner snipped off the bottom of the bag.
Bake the cider apple donuts at 350°F (175°C) for 10 to 12 minutes, or until the tops are golden brown and bounce back when gently pressed. Keep a close eye on them, though. As with most baked donut recipes, the line between perfectly moist and overbaked is thin!
Let them cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. This helps them firm up and makes coating easier.
Regrease the pans and repeat the process with the remaining donut batter.
Step 6: Coat in cinnamon sugar
In a medium bowl, mix together the granulated sugar with a couple of teaspoons of cinnamon (or apple pie spice).
In a separate bowl, melt a stick of unsalted butter.
Once the donuts have cooled, dip each side lightly into the butter and toss in the cinnamon sugar until the entire donut is evenly coated. For a lighter coating, use a pastry brush to apply a little melted butter instead, and then sprinkle the cinnamon sugar mixture over the top.
Return the warm cinnamon sugar donuts to the cooling rack and let the coating set before serving.
Baked Apple Cider Donuts Without a Donut Pan
No doughnut pans? No problem. You can still make this easy apple cider donut recipe with a few simple adjustments.
- MUFFIN TIN AND FOIL: One popular workaround is to use a muffin pan with foil to mimic the donut shape. For the donut holes, simply roll pieces of aluminum foil into thick cylinders, place one upright in the center of each muffin cavity, and pipe the batter around them.
- BAKE AND CUT: Alternatively, pour the batter directly into greased muffin tins and bake as usual. Once cooled, use a small round biscuit cutter to punch out the centers. You’ll lose a little bit of donut, but it still gets the job done.
- MAKE APPLE CIDER DONUT MUFFINS: Skip the foil or cutter and bake the batter in a muffin pan or mini muffin pan as-is. You won’t get classic donut shapes, but the flavor and texture are still spot on. Just keep an eye on bake time, as apple cider muffins may need a few minutes longer in the oven, depending on their size.
However you shape them, this recipe for cider donuts turns out soft, spiced, and completely satisfying, even without the traditional pan.
How to Store & Reheat Baked Cider Donuts
These homemade baked apple cider donuts are best the day they’re made, but if you have leftovers, here’s how to keep them fresh:
- STORING: Store leftover donuts in an airtight container or resealable plastic bag at room temperature for up to two days, separating layers with parchment paper to prevent sticking. If your kitchen is warm or humid, refrigerate them to keep the cinnamon sugar coating from melting or getting sticky. Just give the donuts enough time to return to room temperature before serving.
- FREEZING: Allow the donuts to cool completely, then place them in a single layer on a sheet pan and freeze until firm. Once frozen, wrap them in plastic wrap and transfer to a reusable freezer-safe bag or airtight container. Baked apple cider doughnuts can be frozen for up to 2 months. For the best texture, freeze them without the cinnamon sugar coating and add it after reheating.
- REHEATING: Warm the donuts in a 300°F (150°C) oven or toaster oven for about 5 minutes to revive both the texture and coating. The microwave will work in a pinch, but don’t heat for more than 10 to 15 seconds to avoid melting the sugar.
Common Questions About Baked Apple Cider Cake Donuts
Here are answers to some of the most frequent questions readers ask about this recipe for apple cider doughnuts. If you want to fine‑tune texture, flavor, or adapt the recipe, these clarifications may help.
Do these homemade donuts taste like actual cider?
Not exactly. While they are made with apple cider, they don’t have the same strong apple flavor that cider has. The apple notes are more subtle, but really come through when combined with the warm spices and cinnamon sugar coating.
Can I make baked apple cider donuts with apples or applesauce?
Yes, but make adjustments carefully. Finely chopped fresh apples can add texture, and unsweetened applesauce can replace part of the butter or buttermilk in this apple cider baked donut recipe. But too much moisture can affect the texture and baking time, so adjust accordingly.
Why is it necessary to reduce the apple cider?
Reducing the cider concentrates its flavor and helps control moisture. Apple cider has a high water content, so skipping this step can lead to watery batter and bland donuts that don’t have too much apple flavor.
Can I skip the cinnamon sugar coating?
Absolutely. A good thing about this recipe is the donuts are delicious with or without a sugar coating. But if you want an alternative, try serving them with a side of apple butter or make a glaze instead.
A vanilla glaze, maple glaze, or apple cider glaze all pair well with the spices in this recipe and give these fresh apple cider donuts a different kind of finish. It all boils down to personal preference!
Can I use apple juice instead of apple cider?
You can, but apple cider has a tangier, more complex flavor compared to juice, so you won’t get quite the same result. If using juice, simmer it with a cinnamon stick, cloves, and allspice to mimic some of the depth you get from the reduced cider. Which is a great trick to know since most grocery stores don’t carry fresh cider year-round!
Why didn’t my donuts rise (or why are they dense)?
If your apple cider cake donuts came out dense or flat, it may be due to overmixing the batter, an expired leavening agent, or skipping the cider reduction step.
Can I make these dairy-free?
Yes. To make dairy free apple cider donuts, use a plant-based milk (like almond or soy) mixed with a teaspoon of lemon juice or vinegar in place of the buttermilk. Swap the butter for vegetable oil or dairy-free margarine.
You can also try adapting the recipe to make vegan apple cider donuts by skipping the eggs and using a flax or chia replacement, though I haven’t tested this variation myself.
Can I make these gluten-free?
Absolutely. To make gluten free apple cider donuts, replace the regular flour with a 1:1 gluten-free flour blend designed for baking. For best results, choose one that includes xanthan gum.
Easy Baked Apple Cider Donuts Recipe: The Wrap-Up
When the leaves start to turn and the air gets crisp, there’s no better treat than this recipe for apple cider donuts. It’s one of my favorite fall recipes and the best way to use up every last drop of leftover apple cider.
Whether you enjoy them for dessert, as an afternoon snack, or with your morning coffee or hot chocolate, this easy cider apple donuts recipe is one you’re guaranteed to return to year after year.
And the best thing about these delicious donuts? You don’t need a mixer, a deep fryer, or any special ingredients — just some good cider and a little time in the kitchen!
Did You Try This Baked Cider Donut Recipe?
If you made a batch of warm apple cider donuts, snap a photo and drop it in the comments — I’d love to see how yours turned out!
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And if you’re sharing your apple cider doughnuts on social media, don’t forget to tag #parchedaroundtheworld so I can see your cinnamon-sugar-covered creations. Happy baking!
This recipe for apple cider donuts was originally published in November 2022 but has since been retested and updated with new photography, information, and slight recipe tweaks.
A writer and photographer, Allie Albanese is the founder and curator of Parched Around the World. Here she seeks to tell stories about the intersection of food, drinks, cultures, and traditions in places near and far.
Allie holds a Master’s degree in Journalism from American University and for more than a decade she has worked as a freelance journalist covering wine, cocktails, food, and travel for various publications across the United States and abroad.
If you want to know the way to Allie’s heart, give her a giant bag of peanuts or a jar of peanut butter and she’ll be your best friend for life!
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Baked Apple Cider Donuts
- Total Time: 55 minutes
- Yield: 12-18 donuts
Description
Capture the flavors of fall with this easy apple cider donuts recipe. Oven-baked to golden perfection and coated in cinnamon sugar, these spiced cider apple donuts are perfect for crisp autumn days, no frying or mixer needed.
Ingredients
FOR THE DONUTS:
- 1 ½ cups apple cider, reduced to ½ cup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
-
⅛ teaspoon allspice
- ½ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- ½ cup buttermilk, room temperature
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1 stick unsalted butter, melted
Instructions
FOR THE DONUTS:
- Reduce the apple cider. To do this, pour 1 ½ cups cider into a saucepan and bring to a simmer over medium to medium-high heat. Simmer steadily until reduced to ½ cup, stirring occasionally. (I suggest keeping a measuring cup nearby and checking the volume every 10 minutes or so.) This process usually takes about 30-45 minutes, depending on your stove and the type of apple cider you’re using. You’ll know it’s ready when the cider has darkened in color and thickened slightly. This step is crucial as it concentrates the flavor of the apple cider and makes a world of difference in the overall flavor of your donuts!
- Remove the reduced cider from the heat and strain out any spices or solids that may have surfaced while simmering. Set aside to cool.
- Preheat oven to 350°F (175°C). Grease your donut pans and set aside.
- In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 ¼ teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon allspice, and ½ teaspoon salt.
- In a separate bowl, mix together 3 tablespoons melted butter, 2 eggs, ½ cup brown sugar, and ½ cup granulated sugar. Add ½ cup buttermilk and 1 teaspoon vanilla extract, and whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is fully blended. Do not overmix.
- Stir in the reduced apple cider until the batter is smooth and slightly thick.
- Pipe or spoon the batter into your greased donut pans, filling each cavity ¾ full.
- Bake for 10-12 minutes or until the tops are lightly browned and spring back when gently pressed. Be careful not to overbake because these donuts can dry out quickly.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Regrease your pans and repeat the baking process with the remaining batter.
FOR THE TOPPING:
-
In a medium bowl, stir together 1 cup granulated sugar and 2 teaspoons cinnamon (or apple pie spice).
-
Melt 1 stick unsalted butter in a separate bowl.
-
Once the donuts are cool enough to handle, dunk both sides of each donut in the melted butter and then roll it in the cinnamon sugar until fully coated.
-
Return to the cooling rack and allow the topping to set before serving.
Notes
- If fresh apple cider isn’t available when the mood strikes to make these donuts, doctor up regular apple juice instead. For 1 ½ cups of juice, I recommend adding 2 cinnamon sticks, 2 cloves, and 2 allspice berries to it during the reduction process.
- Apple pie spice makes a convenient substitute for the individual spices, so feel free to use that if it’s available where you live.
- While buttermilk is traditionally used in this recipe, any kind of dairy or non-dairy milk will work. You can also substitute ½ cup plain yogurt or sour cream for a denser donut.
- If you’re in the market to purchase pans, these are the donut pans that I have, which work great and are super affordable!
- Don’t overfill the donut cavities, or the holes will close. I recommend testing one pan first to ensure you fill it enough so that the donuts aren’t flat and dry, but not so much that the holes close and you lose the classic donut shape.
- Equipment Used: Saucepan | Wooden Spoon | Mesh Strainer | Mixing Bowls | Measuring Cups | Measuring Spoons | Whisk | Spatula | Donut Pans | Wire Rack
- Prep Time: 45
- Cook Time: 10
- Category: Eat
- Method: Bake
- Cuisine: Donuts
Hi Friends, I’m Allie!
I’m an Italian-German-Southerner with a deep passion for food, drinks & travel. After 15 years in NYC as a Certified Sommelier & cocktail creator, plus a stint in New Zealand learning how to make wine, I’m now back home in Georgia where I blend my love for culinary arts & travel into my work as a writer & photographer. Thank you so much for joining me here at Parched where I look forward to exploring the world together one bite, sip & adventure at a time!
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I just tried this recipe and it is fantastic! These doughnuts taste just like the ones I get from our local apple orchard.
I really appreciate your lovely feedback, thank you! I was trying to emulate the flavor and texture of the cider donuts I get locally, so I’m very happy you thought they were orchard-esque! 😄
Have yet to do the topping, but my first attempt at baked apple cider donuts came out of the oven a few minutes ago and they taste as good as they smell! Thanks for this! I’m planning to surprise my grandkids on Thanksgiving with papa’s homemade baked donuts!!
That’s so exciting, Ron! I’m very glad they turned out well. The smell is an added bonus, isn’t it?! 😀 I recently made a surprise batch for my mom and they didn’t last but a few days…I really hope your grandkids enjoy them on Thanksgiving! Thank you for sharing your feedback, it’s super helpful and made me happy to read. Have a wonderful Turkey Day!
These donuts are delicious! I can’t wait to make this recipe again.
Thank you, I’m so happy you liked them! I make them every year and can never resist scarfing one down the minute they come out of the oven. 😋🍩😄