Why You’ll Love This Recipe

Filled with rich apple cider flavor
Soft and moist texture
Cozy cinnamon and spice aroma
Perfect for fall and holiday baking
Delicious cinnamon-sugar coating
Easy homemade treat
Great for breakfast, dessert, or snacks

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Apple cider
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Nutmeg
Apple pie spice
Salt
Butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Buttermilk
Cinnamon sugar for coating

Directions

Pour the apple cider into a saucepan and simmer until reduced by about half. Let cool slightly.
Preheat the oven to 350°F and grease a donut pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, apple pie spice, and salt.
In a separate bowl, beat together butter, brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla extract, mixing well.
Stir in the reduced apple cider and buttermilk.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Spoon or pipe the batter into the prepared donut pan.
Bake for 10–12 minutes until the donuts spring back lightly when touched.
Let the donuts cool for a few minutes before removing them from the pan.
Brush the warm donuts lightly with melted butter and coat in cinnamon sugar.
Serve warm or at room temperature.

Servings and timing

Servings: 12 donuts
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Variations

Add finely diced apples to the batter for extra texture.
Drizzle with caramel glaze instead of cinnamon sugar.
Use maple sugar for a deeper fall flavor.
Add chopped pecans or walnuts.
Make mini donut holes instead of full-sized donuts.
Fry the donuts instead of baking for a more traditional texture.

Storage/Reheating

Store apple cider donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in the microwave or warm oven before serving for the best texture and flavor.

FAQs

What makes apple cider donuts special?

Reduced apple cider gives the donuts a rich apple flavor along with warm seasonal spices.

Can I fry these donuts instead of baking them?

Yes, the dough can be adapted for frying if desired.

Why reduce the apple cider?

Reducing concentrates the flavor, making the donuts taste more intensely like apple cider.

Do I need a donut pan?

A donut pan is helpful for baked donuts, but muffin tins can also work.

Can I make these donuts ahead of time?

Yes, they can be made a day ahead and stored in an airtight container.

What spices are commonly used in apple cider donuts?

Cinnamon, nutmeg, and apple pie spice are classic choices.

Can I freeze apple cider donuts?

Yes, freeze them without the sugar coating for best results.

How do I keep the donuts moist?

Avoid overbaking and store them in a tightly sealed container.

Can I use store-bought apple cider?

Yes, fresh apple cider from a store or orchard works perfectly.

What pairs well with apple cider donuts?

Coffee, hot apple cider, tea, or warm milk pair wonderfully with these donuts.

Conclusion

Apple Cider Donuts are a cozy homemade treat bursting with warm spices and sweet apple flavor. Whether enjoyed for breakfast, dessert, or an afternoon snack, these soft cinnamon-sugar donuts are the perfect way to celebrate the flavors of fall.

Apple Donuts

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Apple Cider Donuts are soft, moist, and packed with cozy fall flavor from reduced apple cider and warm spices. Finished with a sweet cinnamon-sugar coating, these homemade donuts are perfect for autumn mornings, holiday gatherings, or an afternoon treat.

Author: Laura
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 donuts
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Pour the apple cider into a saucepan and simmer until reduced by about half. Let cool slightly.
Preheat the oven to 350°F (175°C) and grease a donut pan.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, apple pie spice, and salt.
In a separate bowl, beat together the butter, brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla extract, mixing well.
Stir in the reduced apple cider and buttermilk.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Spoon or pipe the batter into the prepared donut pan.
Bake for 10–12 minutes until the donuts spring back lightly when touched.
Let the donuts cool for a few minutes before removing them from the pan.
Brush the warm donuts lightly with melted butter and coat in cinnamon sugar.
Serve warm or at room temperature.

Notes

Reducing the apple cider intensifies the apple flavor.
Add diced apples or chopped nuts for extra texture.
Caramel glaze can replace the cinnamon-sugar coating.
Muffin tins can be used if a donut pan is unavailable.
Store in an airtight container for up to 2 days at room temperature.
Freeze the donuts without the coating for best results.

Nutrition

Serving Size: 1 donut
Calories: 220 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 45 mg