What makes this Baked Apple Cider Doughnuts special is its simplicity no deep frying required! You’ll love how the flavors of apple cider, cinnamon, and nutmeg come together to create a warm, comforting experience that feels like fall in every bite. Let me walk you through making these delightful doughnuts step by step.

Why You’ll Love This

First things first, let’s talk about why this baked apple cider doughnuts recipe deserves a spot in your kitchen repertoire. For starters, it’s easy to make with everyday ingredients you probably already have on hand. Plus, baking them instead of frying keeps the guilt away while delivering all the flavor you crave. The reduction process for the apple cider adds a rich depth of flavor that elevates these doughnuts from ordinary to extraordinary. And who doesn’t love a treat topped with a crunchy cinnamon-sugar coating? Whether you’re sharing with friends or treating yourself, these doughnuts are sure to become a favorite.

Ingredients

Here’s what you’ll need to bring this recipe to life:

1 ½ cups apple cider: This will be boiled down to concentrate its flavor.
2 cups cake flour: Cake flour gives the doughnuts their tender crumb. If you don’t have cake flour, no worries you can substitute all-purpose flour.
2 teaspoons baking powder: Helps the doughnuts rise beautifully.
1 ½ teaspoon cinnamon: Adds warmth and complements the apple cider perfectly.
1 teaspoon salt: Enhances the overall flavor profile.
¼ teaspoon nutmeg: Just a hint of nutmeg brings out those classic autumn vibes.
½ cup milk: Keeps the doughnuts moist and fluffy.
½ cup packed light brown sugar and ¼ cup granulated sugar: Sweetness balanced just right.
1 large egg: Acts as a binder and adds richness.
2 Tablespoons unsalted butter, melted: For added moisture and flavor.
2 teaspoons vanilla extract: Brings everything together with a touch of sweetness.
Topping:
- ½ cup granulated sugar and 2-3 teaspoons cinnamon: Coating mixture for the outside.
- 5 Tablespoons butter, melted (salted or unsalted): Used to help the cinnamon-sugar stick.

Instructions for Making Baked Apple Cider Doughnuts

Let’s dive into the fun part the steps! Here’s how I make my go-to apple cider doughnuts:

Reduce the Apple Cider: Start by pouring 1 ½ cups of apple cider into a small saucepan. Bring it to a boil over high heat, then let it simmer for about 10–15 minutes until it reduces to half a cup. The cider should thicken slightly and deepen in color. Once done, set it aside to cool completely before moving forward. Reducing the cider intensifies its flavor, giving the doughnuts that signature apple taste we adore.
Prep the Oven and Pan: Preheat your oven to 375°F and lightly grease a doughnut pan with nonstick cooking spray. I personally prefer using one with flour in it it ensures the doughnuts won’t stick.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of cake flour, 2 teaspoons baking powder, 1 ½ teaspoon cinnamon, 1 teaspoon salt, and ¼ teaspoon nutmeg. Set this aside for now.
Blend Wet Ingredients: In a separate medium mixing bowl, combine the cooled reduced apple cider, ½ cup milk, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 large egg, 2 Tablespoons melted unsalted butter, and 2 teaspoons vanilla extract. Whisk everything together until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until the batter is fully combined. Be careful not to overmix; you want the doughnuts to stay light and airy.
Transfer Batter to a Bag: Transfer the batter to a large zip-top bag and snip off one corner. Pipe the batter into each well of the prepared doughnut pan, filling them about halfway full. This method ensures even distribution without any mess.
Bake Until Golden: Place the doughnut pan in the center of the preheated oven and bake for 8–10 minutes, or until a toothpick inserted into the center comes out clean. Remove the doughnuts from the pan and let them cool on a wire rack.
Prepare the Topping: While the doughnuts cool, mix ½ cup granulated sugar and 2–3 teaspoons cinnamon in a shallow bowl. Melt 5 Tablespoons of butter in another bowl.
Coat the Doughnuts: Brush each doughnut with melted butter, ensuring both sides are coated evenly. Then dip the doughnut into the cinnamon-sugar mixture, shaking gently to coat all sides. Repeat with the remaining doughnuts.
Enjoy: Now comes the best part digging in! These baked apple cider doughnuts are soft, spiced, and oh-so-delicious. Serve them warm or at room temperature, paired with a steaming cup of coffee or tea.

Expert Tips and Tricks

Over the years, I’ve picked up a few tricks to ensure these baked apple cider doughnuts turn out perfectly every time. First, patience is key when reducing the apple cider. Don’t rush this step because the concentrated flavor really shines through in the final product. Second, if you don’t own a piping bag, don’t worry you can use a spoon to carefully distribute the batter into the wells. Lastly, make sure your doughnuts cool completely before dipping them in the cinnamon-sugar mix. Warm doughnuts might cause the topping to melt off!

Recipe Variations & Substitutions

While this recipe is pretty straightforward, feel free to tweak it based on your preferences. Here are some ideas:

Swap the cake flour for all-purpose flour if needed, though the texture may differ slightly.
Add a pinch of cloves or ginger to enhance the spice blend.
Experiment with different toppings, such as maple glaze or powdered sugar, for variety.
Use almond milk or oat milk instead of regular milk for a dairy-free option.

Serving Suggestions

These baked apple cider doughnuts pair wonderfully with hot beverages like coffee, tea, or even more apple cider. They’re also great alongside fresh fruit or yogurt for breakfast. Store leftovers in an airtight container for up to three days they’ll still taste amazing on day two!

FAQs

Can I skip reducing the apple cider?

Reducing the apple cider concentrates its flavor, so skipping this step would result in less intense apple notes. However, if you’re short on time, you can use store-bought apple juice instead.

Do I have to use cake flour?

Cake flour creates a lighter texture, but all-purpose flour works too. Replace it measure-for-measure if necessary.

How long do these doughnuts keep?

Stored properly in an airtight container, these baked apple cider doughnuts last up to three days. Beyond that, they lose their freshness.

Can I freeze the doughnuts?

Absolutely! Freeze them plain or after dipping in the cinnamon-sugar mix. Thaw overnight in the fridge or at room temperature for a quick treat.

Final Thoughts

With this baked apple cider doughnuts recipe, you can enjoy a delicious, seasonal treat without much fuss. Gather your family around, invite friends over, or simply savor them solo they’re versatile enough for any occasion.