Apple Cider Donuts

Why You’ll Love This Recipe

I love this recipe because it captures all the classic flavors of apple cider donuts without the hassle of deep-frying. The reduced apple cider gives the donuts a rich, concentrated flavor, while the cinnamon sugar coating adds a sweet, crisp texture. They’re easy to make — no mixer needed — and come together in about half an hour. These donuts are perfect for fall mornings, weekend brunches, or any time I want a cozy homemade treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apple Cider Donuts

2 cups apple cider (reduced to 1 cup)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/3 cup unsalted butter, melted (or melted coconut oil)
2 large eggs
1 teaspoon vanilla extract

Cinnamon Sugar Coating

1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted (or melted coconut oil)

Directions

1. To concentrate the apple flavor, I pour 2 cups of apple cider into a saucepan and bring it to a gentle boil over medium-low heat. I let it reduce to about 1 cup, which takes around 20 minutes. Once done, I remove it from the heat and allow it to cool.

2. I preheat the oven to 350°F and lightly spray a donut pan with nonstick spray.

3. In a large bowl, I mix the dry ingredients: flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, and cardamom.

4. In another bowl, I whisk together the cooled reduced apple cider, melted butter, eggs, and vanilla extract.

5. I slowly pour the wet mixture into the dry ingredients, stirring until everything is just combined. I make sure not to overmix so the donuts stay light and fluffy.

6. I spoon the batter into a piping bag (or a ziplock bag with the corner cut off) and pipe it into the donut molds, filling each one just over halfway.

7. I bake the donuts for 10–12 minutes, until a toothpick inserted in the center comes out clean and they spring back to the touch.

8. I remove them from the pan and let them cool slightly before coating.

Cinnamon Sugar Coating

1. In one bowl, I combine the granulated sugar and cinnamon. In another bowl, I melt the butter.

2. I brush each donut with melted butter, making sure to coat all sides.

3. Then I roll the donuts in the cinnamon sugar mixture until fully covered.

4. I serve them warm and enjoy them fresh for the best flavor and texture.

Servings and timing

This recipe makes about 12 donuts.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

• Glazed version: I sometimes drizzle the donuts with an apple cider glaze made from powdered sugar and a splash of cider instead of using cinnamon sugar.

• Spice it up: I add a pinch of ground cloves or allspice for a deeper fall flavor.

• Mini donuts: I use a mini donut pan and reduce the baking time to 7–8 minutes for bite-sized treats.

• Apple pieces: Stirring in finely diced apples adds a bit of texture and extra apple flavor.

• Coconut twist: I swap the butter for coconut oil for a dairy-free version that’s still moist and delicious.

Storage/Reheating

I store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When I want to enjoy them again, I warm them in the microwave for a few seconds to bring back that fresh-from-the-oven softness. These donuts taste best the same day they’re baked.

FAQs

Why do I need to reduce the apple cider?

Reducing the cider intensifies the apple flavor, giving the donuts that signature cider taste that plain cider can’t provide.

Can I make these without a donut pan?

Yes, I can spoon the batter into a muffin tin to make “donut muffins.” The taste is the same, just in a different shape.

Can I use apple juice instead of apple cider?

I prefer cider because it has a deeper, spiced flavor, but apple juice works if cider isn’t available — I just reduce it the same way.

How do I keep the donuts from sticking to the pan?

I always coat my pan generously with nonstick spray or butter, and I let the donuts cool for a few minutes before removing them.

Can I freeze Apple Cider Donuts?

Yes, I can freeze them (without the sugar coating) for up to 2 months. When ready, I thaw them, brush with butter, and roll in cinnamon sugar before serving.

Conclusion

These Apple Cider Donuts are everything I love about fall — warm spices, cozy aromas, and a hint of apple in every bite. I love how they’re baked, not fried, yet still soft and flavorful with that classic cinnamon sugar coating. Whether I make them for a crisp autumn morning or a weekend brunch, they always bring a touch of seasonal comfort to the table.

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