Experience a delightful twist on classic donuts with this apple cider creation. Reduced apple cider blended with warmed butter, eggs, and a mix of vanilla and spices creates a tender, flavorful treat. Hints of cinnamon and nutmeg elevate the experience, while a sweet, apple-infused glaze crowns these irresistible autumn-inspired donuts.

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I create a simple baked apple cider donut recipe that brings out all the warm flavors of fall and has a bit of a nutritional boost too. I start with 2 cups apple cider, which I reduce over heat to concentrate its taste.

Then I mix in 2 large eggs, lightly beaten, with 2 teaspoons vanilla extract and 1/2 cup unsalted butter, melted. I blend in 2 cups of all-purpose flour along with 1/2 cup granulated sugar and 1/2 cup brown sugar, packed.

To balance it all, I add 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. For the glaze, I whisk together 1 cup powdered sugar, 1-2 tablespoons apple cider and 1/2 teaspoon vanilla extract.

This recipe is my take on fall apple baking recipes and Thanksgiving breakfast treats, offering protein and energy in each bite. Enjoy these donuts as part of your November bake sale ideas.

Why I Like this Recipe

I love this recipe because:
1. I adore the deep, rich apple flavor the reduced cider gives the donuts.
2. I love how the spices, like cinnamon and nutmeg, make them taste extra cozy.
3. I really enjoy making them since the recipe is easy enough even when I mess up a little.
4. I get so excited drizzling the sweet glaze over the warm donuts, its like a treat in every bite.

I recently tried making these apple cider donuts and they turned out really awesome. First, i preheated my oven to 350°F and made sure to grease my donut pan really well. Then i poured 2 cups of apple cider into a small saucepan and brought it to a simmer. I let it reduce a bit so that the flavor got more intense, then i set it aside to cool.

Next, i whipped together 2 lightly beaten eggs, 2 teaspoons of vanilla extract, melted butter and the cooled down, reduced cider in a big bowl. In another bowl, i mixed the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, ground cinnamon and ground nutmeg. I slowly stirred the dry ingredients into the wet mixture until just combined, being extra careful not to over mix it.

After that, i spooned the batter into the donut pan, filling each well about two thirds full, and baked them for 12 to 14 minutes until they were golden and a little springy when pressed. While the donuts were cooling, i made the glaze by mixing powdered sugar with a bit of apple cider and vanilla extract. Drizzling the glaze over the still-warm donuts was my favorite part, and it really makes the donuts extra yummy. Enjoying these treats soon after they cool a bit makes the whole thing even more awesome!

Ingredients

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Apple Cider: Naturally sweet, tangy liquid that gives moisture and a burst of fruity flavor.
Eggs: Rich in protein and great for binding ingredients to create a soft texture.
Unsalted Butter: Melted butter adds richness and moisture while blending flavors smoothly.
All-Purpose Flour: Carbohydrate-rich ingredient that builds structure and a light, airy crumb.
Sugars: Brown and granulated sugars provide deep sweetness and a tender, moist finish.
Spices: Cinnamon and nutmeg bring warm, earthy notes and a comforting aroma.
Glaze: Powdered sugar with apple cider and vanilla gives added shine and sweet tang.
Together, these ingredients offer carbs, protein and fats to satisfy sweet cravings without losing flavor.

Ingredient Quantities

2 cups apple cider (you may need to reduce it over heat for extra flavor)

2 large eggs, lightly beaten

2 teaspoons vanilla extract

1/2 cup unsalted butter, melted

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the glaze: 1 cup powdered sugar

For the glaze: 1-2 tablespoons apple cider

For the glaze: 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease your donut pan well.

2. Pour the 2 cups of apple cider into a small saucepan and bring it to a simmer. Let it reduce a bit until you have a more concentrated flavor, then cool it down.

3. In a large bowl, toss together the lightly beaten eggs, vanilla extract, melted butter, and the reduced apple cider.

4. In another bowl, mix the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg.

5. Slowly stir the dry ingredients into the wet mixture until just combined. Don’t over mix or the donuts might turn out tough.

6. Spoon the batter evenly into the donut pan, filling each well about two thirds full.

7. Bake the donuts for 12 to 14 minutes or until they are golden around the edges and feel springy when you gently press them.

8. While the donuts are cooling, mix the glaze by combining the powdered sugar, apple cider, and vanilla extract in a small bowl. Adjust the consistency if needed.

9. Drizzle the glaze generously over the warm donuts so it can soak in a little.

10. Let the donuts cool a bit more and then enjoy these tasty baked apple cider donuts right away.

Equipment Needed

1. Oven – to preheat and bake the donuts
2. Donut pan – make sure to have one with well-defined cavities
3. Small saucepan – used to simmer and reduce the apple cider
4. Large mixing bowl – for combining the wet ingredients
5. Small bowl – for mixing the glaze ingredients
6. Measuring cups and spoons – for properly measuring your apple cider, flour, sugars, and spices
7. Whisk or fork – to lightly beat the eggs and mix ingredients
8. Spatula – for gently folding the dry ingredients into the wet mix

FAQ

What if I dont have a donut pan? You can use a muffin tin instead its an easy swap and the donuts still come out tasty.

Why should I reduce the apple cider over heat? Reducing it really concentrates the flavor and makes your donuts even more delicious so its worth the extra step.

Can I use store-bought apple cider? Yes, you can use store-bought cider but if you reduce it first you get a richer depth of flavor in every bite.

Do I really need both granulated and brown sugar? Both sugars add a special kind of sweetness thats hard to beat, but if you are in a pinch you might try using just one.

Can I make the glaze ahead of time? Sure thing, you can make the glaze in advance and store it in an airtight container in the fridge, just give it a quick stir before you use it.

Baked Apple Cider Donuts Recipe Substitutions and Variations

Apple Cider: If you don’t have apple cider, try using apple juice and simmer it down to thicken the flavor a bit with extra cinnamon.
Unsalted Butter: You can swap the unsalted butter with melted coconut oil, which gives a slight coconut hint to the donuts.
Eggs: If you’d rather not use eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to make one egg substitute per egg.
Vanilla Extract: When you’re low on vanilla extract, you can use a bit of almond or maple extract instead for a different twist on the flavor.
Granulated Sugar: For a little healthier option, you can replace granulated sugar with an equal amount of organic cane sugar sometimes giving it a richer taste.

Pro Tips

1. Try reducing the apple cider a bit longer than usual. It really brings out a more concentrated flavor so the donuts really pop, but just keep an eye on it so it doesnt burn.
2. Dont overmix the batter. Stir just enough so the dry ingredients are incorporated; overdoing it could easily lead to a tough texture.
3. If your glaze seems too thick, just toss in an extra splash of apple cider until it drizzles smoothly over the donuts.
4. After baking, while the donuts are still warm, you might sprinkle a little extra sugar on top for a crunchy, sugary finish that complements the glaze.

Baked Apple Cider Donuts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven – to preheat and bake the donuts
2. Donut pan – make sure to have one with well-defined cavities
3. Small saucepan – used to simmer and reduce the apple cider
4. Large mixing bowl – for combining the wet ingredients
5. Small bowl – for mixing the glaze ingredients
6. Measuring cups and spoons – for properly measuring your apple cider, flour, sugars, and spices
7. Whisk or fork – to lightly beat the eggs and mix ingredients
8. Spatula – for gently folding the dry ingredients into the wet mix

Ingredients

2 cups apple cider (you may need to reduce it over heat for extra flavor)
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the glaze: 1 cup powdered sugar
For the glaze: 1-2 tablespoons apple cider
For the glaze: 1/2 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and grease your donut pan well.
Pour the 2 cups of apple cider into a small saucepan and bring it to a simmer. Let it reduce a bit until you have a more concentrated flavor, then cool it down.
In a large bowl, toss together the lightly beaten eggs, vanilla extract, melted butter, and the reduced apple cider.
In another bowl, mix the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg.
Slowly stir the dry ingredients into the wet mixture until just combined. Don't over mix or the donuts might turn out tough.
Spoon the batter evenly into the donut pan, filling each well about two thirds full.
Bake the donuts for 12 to 14 minutes or until they are golden around the edges and feel springy when you gently press them.
While the donuts are cooling, mix the glaze by combining the powdered sugar, apple cider, and vanilla extract in a small bowl. Adjust the consistency if needed.
Drizzle the glaze generously over the warm donuts so it can soak in a little.
Let the donuts cool a bit more and then enjoy these tasty baked apple cider donuts right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.