These baked apple cider donuts are just like the ones they serve at the pumpkin patches, but without the frying. Filled with the flavors of fresh apple cider and warmed spices.
A few years ago we moved to Texas and I haven't been able to find any pumpkin patches that sell these fresh apple cider donuts. I decided I needed to figure out a way to make them myself to help put me in the fall mood.
If you also love apple cider I would highly suggest my apple cider sugar cookies, my apple fritter bread or my apple cider coffee cake.
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Why You Will Love This Recipe
- No Frying: When you eat these warm and fresh I swear they taste just as good as the fried ones, but much better for you!
- Apple Cider: By reducing the apple cider you create a much stronger flavor.
- Great for Breakfast or Dessert: I love making these for a fun weekend breakfast, or we top with ice cream for a cozy fall dessert.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Apple Cider: I love the trader joes apple cider, but any will work.
- Butter: You will use a full stick of butter, some for the donut batter and some to brush over the donuts.
- Buttermilk: If you do not have buttermilk you can sub in greek yogurt, sour cream or regular milk.
- Flour: I have tried these with both all-purpose flour and gluten free and they turned out great with both.
Step by Step Instructions
- Step 2: In a large mixing bowl add apple cider and butter mixture, both sugars and egg. Whisk until combined. Add buttermilk and vanilla and mix again.
- Step 3: Whisk in all dry ingredients until just barely mixed through.
- Step 4: Pour batter in piping bag or ziplock and pipe batter in the donut pan, filling each about half way full.
- Step 5: Bake the donuts for 10 minutes, or until cooked through and springy on the top when lightly touched. Allow the donuts to cool down for 5 minutes at room temperature and then remove from pan.
- Step 6: While the donuts are cooling, mix together sugar, cinnamon and nutmeg in a wide bowl. Brush melted butter all over each donut and roll in the bowl of sugar until fully coated.
Expert Baking Tips
- If you only have one donut pan with 6 holes you can just bake the second pan of donuts after the first. I would suggest spraying again after the first pan is baked.
- These donuts can be made into mini or regular size muffins if you don't have a donut pan. I would bake mini size for 10-12 minutes and regular for 18-20 minutes.
- The buttermilk and eggs should be room temperature. I try to let them sit out for about about an hour if I can before I begin my donut making.
FAQ
Yes! I have made these subbing in gluten free flour and they turned out perfect! No one knew the difference.
You want to make sure and only fill the donut hole about half way because they will grow quite a bit.
I would highly suggest taking the time to reduce the apple cider, not only will the flavor become much stronger, but your house will also smell amazing!
Storing & Freezing
These baked apple cider donuts are definitely best served warm and fresh, but they will in fact keep for a few days on the counter. Just make sure that they are stored in an air tight container and then rewarm for a few seconds in the microwave before serving.
You can also freeze these donuts in an airtight container, pulling out as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Baked Apple Cider Donuts
Ingredients
- 1¼ cups apple cider, reduced to ½ cup
- 3 tablespoon butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar
- 1 large egg room temp
- ⅓ cup (80 g) buttermilk milk is fine too
- 2 teaspoon vanilla
- 1¾ cup (245 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) cardamom
- 1 teaspoon cinnamon
- ¼ tsp (0.25 teaspoon) cloves
- ¼ teaspoon (0.25 teaspoon) nutmeg
Donut Topping
- 5 tablespoon melted butter
- 1 cup (200 g) granulated sugar
- 2 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
Instructions
- Preheat oven to 350 F and spray donut pans with cooking spray.
- In a large mixing bowl add apple cider and butter mixture, both sugars and egg. Whisk until combined. Add buttermilk and vanilla and mix again.
- Whisk in all dry ingredients until just barely mixed through.
- Pour batter in piping bag or ziplock and pipe batter in the donut pan, filling each about half way full.
- Bake the donuts for 10 minutes, or until cooked through and springy on the top when lightly touched. Allow the donuts to cool down for 5 minutes at room temperature and then remove from pan.
- While the donuts are cooling, mix together sugar, cinnamon and nutmeg in a wide bowl. Brush melted butter all over each donut and roll in the bowl of sugar until fully coated.
Carly
Yum. How long would you bake for mini donuts?
brooke
I haven't done mini before so I'm not sure. I would set the timer for maybe 6-7 minutes and then watch them after that.
Kim
Made these into muffins. Baked for about 14 mins. They were delicious and had a nice apple cider flavor to them. They were a huge hit with the family!
brooke
I'm so glad you loved them! Thanks for trying them and leaving a review!
Jill D.
Can’t wait to try these!! I love apple cider donuts but haven’t had them since living in Connecticut. Do you have a favorite donut pan? Metal versus silicon?
brooke
I just have a wilton one that I had ordered on amazon and its been great. I've never tried the silicon, but I'm sure it would be good too!
susan
How did you make them gluten free for your father?
brooke
I just subbed cup4cup GF flour in and everything else the same!
Sharonius
I've made these twice already. So delicious. And easy.
Mary
Absolutely delicious. The recipe is perfect and very easy. I'm a Midwest girl living in Texas for 9 years. I hunt applesauce donuts down each trip I make up north. Thank you so much for this recipe. Not to mention how wonderful my kitchen smells.