Baked apple cider donuts deliver cozy fall flavor without the hassle of deep-frying! Soft and warmly-spiced, they are a perfect treat for cool mornings or orchard afternoons.
This is my idea of fall baking at its best (quick, simple, and loaded with flavor)! The donuts bake right in a regular donut pan (no yeast or hot oil), the texture is tender and cake-like, and the cinnamon sugar coating adds the perfect crunch.
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Apple Cider Donuts are a Fall Staple
There’s nothing like apple season here in the Blue Ridge Mountains of Virginia. Every October, our local Apple Harvest Festival is the highlight! You better believe we snag a warm, fresh apple cider donut at any given opportunity.
These baked donuts bring that same cozy flavor home, without the fuss of frying. They’re soft, spiced, and rolled in cinnamon sugar for the perfect autumn treat!
Before You Get Started
A few quick notes will help you get perfect baked cider donuts every time:
- Choose good cider. Fresh, unfiltered apple cider has the best flavor, but apple juice works in a pinch. The cider’s acidity also gives the donuts a soft, tender texture and keeps them moist.
- For a more intense apple flavor, start with double the amount of cider (about ½ cup), and simmer your cider in a saucepan until it’s reduced by about half. Let the reduced apple cider cool before adding it to the batter.
- Mix gently. Overmixing the batter can make the donuts tough.
- Fill the pan just right. Aim for ⅔ to ¾ full so the donuts bake evenly without spilling over.
- Coat while warm. The cinnamon sugar sticks best when the donuts are still a little warm, but not too hot to handle.
** Tip: Grease your donut pan well or brush the wells with melted butter. This keeps the donuts from sticking.
Step-by-Step: How to Make Apple Cider Donuts
Step 1: Make the Batter
Cream the butter, oil, and sugars until smooth. Beat in the egg, then mix in the spices, baking powder, baking soda, salt, and vanilla. Alternate adding the flour with the cider and milk (starting and ending with flour) to keep the batter light.
Step 2: Fill the Pan
For the neatest donuts, spoon the batter into a large zip-top bag, snip the corner, and pipe the batter into each donut cavity, about two-thirds full (you can also use a pastry bag if you’ve got one). You can see this step in the video below if that’s more helpful!
Step 3: Bake the Donuts
The donuts will be ready in about 10-11 minutes in a 400°F oven. The edges will be lightly golden brown and the donuts should spring back when you gently press on the tops. Let them cool for 2 minutes in the pan, then transfer to a wire rack.
Step 4: Coat in Cinnamon Sugar
While the donuts are still warm, dip them in melted butter, then roll in cinnamon sugar until coated on all sides.
Flavor Variations and Topping Ideas
- Stir in chopped dried apples for extra flavor and texture.
- Swap the cinnamon-sugar for an apple cider glaze or maple glaze, or drizzle with caramel sauce for a dessert-worthy treat.
- Add cardamom or cloves for a spicier kick, or use more nutmeg for an even stronger “donut” flavor.
- If you don’t have a donut pan, make apple cider donut muffins. If you prefer baked apple cider donut holes, bake that muffin recipe in a mini muffin tin.
- Swap in a gluten-free flour blend for a GF version.
- Use plant-based butter and milk for dairy-free donuts.
Storage and Reheating Tips
These donuts are best enjoyed warm on the day they’re made, but leftovers will keep in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for a few minutes to soften them up, or pop them in the microwave for a few seconds. You can also freeze them for up to 2 months; just thaw and warm before serving.
** Tip: The cinnamon sugar coating softens after freezing. Toss the thawed donuts in a fresh batch of cinnamon sugar to bring them back to life.
Frequently Asked Questions
- Why don’t my donuts taste strongly of cider? They should taste more like warm spices (cinnamon, nutmeg, and ginger). If you’d like a more fruity cider flavor, start with double the amount of cider (about ½ cup), and simmer your cider in a saucepan until it’s reduced by about half. Let the reduced apple cider cool before adding it to the batter.
- Can I use apple juice instead of cider? Yes, but the flavor will be lighter.
- Why are my donuts dense instead of fluffy? This usually happens when the batter is overmixed or too much flour is added. Stir gently and measure flour carefully. Also, remember that these are cake-like donuts, not yeast-leavened donuts.
- Why is the cinnamon sugar falling off? The donuts may be too hot or too cool. Coat them while they’re warm, using enough melted butter for the sugar to cling.
- Can I bake these without a donut pan? You can use a muffin pan for small “donut muffins,” though the texture and look will be a little different.
Did you make this recipe?
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Watch How to Make It
Baked Apple Cider Donuts
Equipment
Ingredients
FOR THE DONUTS
- 2 tablespoons salted butter, softened at room temperature
- 2 tablespoons vegetable oil
- ¼ cup granulated sugar
- 3 tablespoons packed light brown sugar
- 1 large egg
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ⅓ cups (160 grams) all-purpose flour
- ¼ cup apple cider
- ¼ cup milk
FOR THE TOPPING
- ½ cup (1 stick) salted butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
MIX THE BATTER
- Preheat oven to 400°F. Spray a 6-cavity donut pan with nonstick spray. Set aside. In a large bowl, cream together the butter, vegetable oil, granulated sugar, and brown sugar until smooth. Add the egg, beating to combine. Mix in the baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, salt, and vanilla. On low speed, mix the flour into the butter mixture alternately with the apple cider and milk, beginning and ending with the flour and making sure everything is thoroughly combined. (So start with ⅓ of the flour, then all of the cider, then another ⅓ of the flour, then all of the milk, and finally the rest of the flour.)
BAKE THE DONUTS
- Spoon the batter into the donut cavities, filling ⅔ to ¾ full. It helps to put the batter in a large zip-top bag, cut a corner off the bottom of the bag, and pipe the batter into each donut cavity. Bake the donuts for about 10-11 minutes, or until the edges are lightly browned. Let the donuts cool in the pan for about 2 minutes, and then flip them out onto a wire rack. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts). Allow the donuts to cool for about 10 minutes before coating in cinnamon-sugar.
COAT THE DONUTS IN CINNAMON-SUGAR
- When the donuts are cool enough to handle (but still warm), prepare the topping. Place the melted butter in a small bowl. In a separate small bowl, stir together the sugar and cinnamon. Dip the donuts in the melted butter, and then dunk them into the cinnamon sugar to coat on all sides.
- The donuts are best served immediately. Leftovers will keep in an airtight container at room temperature for up to 2 days.
Notes
- This recipe yields about 7-8 donuts. You’ll need at least one 6-cavity donut pan. If you have two doughnut pans, you can bake all of the donuts at once. If you only have one pan, add the remaining batter to the pan to bake a second batch once your first batch is done.
- You probably will not use all of the melted butter and cinnamon sugar mixture. As a result, the nutrition information for the amount used on each donut will vary, and is hard to calculate. Nutrition facts provided are estimated for the plain baked donuts without any coating.
Nutrition
More Recipes with Apple Cider
Dutch Oven Pork Roast with Gravy
2 hours hrs 15 minutes mins
Roasted Chicken Breast with Molasses and Apples
1 hour hr 15 minutes mins
Apple Cider Braised Pork Shoulder
4 hours hrs 40 minutes mins
Originally published in September, 2022, this post was updated in September, 2025.
You suggested weighing the flour as a preferred method. What weight should I use?
Just added that to the recipe! Thanks!
Do you think these can be dairy free?
Hi, Alli! I think you could use extra oil instead of butter in the batter, and use a non-dairy milk alternative. I’m not sure about the coating, though. Maybe if you coat the hot donuts in cinnamon-sugar while they’re still nice and warm, some of the mixture will adhere…even without butter. It won’t be quite the same, but I bet they’ll still taste good. 🙂