Baked Apple Cider Donuts

These baked apple cider donuts are warm, inviting, and downright addictive. They bring all the best fall vibes to your kitchen without fuss or fancy gear. Thanks to the apple cider reduction, they’re bursting with that deep, jammy apple flavor and spicy cinnamon warmth. The donuts come out cakey and dense with a rich buttery-cinnamon sugar coating that makes every bite melt in your mouth. Plus, there’s no need to fire up a fryer or drag out a mixer — just simple mixing bowls and a donut pan for a stress-free recipe you’ll keep coming back to.

I’ll walk you through how to reduce apple cider for intense flavor, mix up the batter by hand, bake perfectly tender donuts in minutes, and dip them in that classic butter and cinnamon-sugar combo. You’ll also get my go-to tips for making these ahead of time, fun twists for mini or muffin-style versions, and easy storage advice so you’re always ready for fall cravings or busy mornings.

• Texture: delightfully cakey with moist, dense crumbs.
• Flavor: rich apple notes plus warm fall spices from cider reduction and apple pie spice.
• Effort: totally doable—whisk together wet and dry ingredients, no mixer needed, then bake for 10–11 minutes per batch.
• Pro tip: simmer the apple cider the night before to save time and let it cool nicely.

What Makes Them Special

• Baked, not fried — you get that bakery-style donut with a tender crumb but without the extra oil or mess. Craving the classic crunch? Try our Easy Fried Apple Cider Donuts.
• Big apple flavor — reducing the cider amps up the sweetness and depth, so every donut bites into pure fall.
• Cakey and moist — the batter’s thick enough to produce a rich, dense donut that holds up perfectly to the cinnamon-sugar coating.
• Quick and easy — no mixer? No problem! Just mix up your ingredients by hand and bake each pan for about 10 minutes.
• Make-ahead friendly — reduce cider the day before, freeze extras, or bake in advance and warm up for hassle-free fall mornings.

What You’ll Need

• 1 and 1/2 cups (360ml) apple cider
• 2 cups (250g) all-purpose flour *
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice *
• 1/4 teaspoon salt
• 2 Tablespoons (28g) unsalted butter, melted
• 1 large egg, at room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk, at room temperature*
• 1 teaspoon pure vanilla extract
• 1 cup (200g) granulated sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon apple pie spice *
• 6 Tablespoons (85g) unsalted butter, melted

How to Make Them

1. Simmer 1½ cups apple cider in a small saucepan over low heat, stirring occasionally, until reduced to about ½ cup (about 20 minutes); cool at least 10 minutes.
2. Preheat oven to 350°F (177°C) and grease a donut pan with nonstick spray.
3. Whisk together flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt in a large bowl.
4. Whisk melted butter, egg, packed brown sugar, granulated sugar, milk, and vanilla in a separate bowl until smooth.
5. Pour the wet mixture into the dry ingredients, add the cooled apple cider reduction, and whisk until the batter is uniform and slightly thick.
6. Transfer batter to a large zipper bag, snip a corner, and pipe into each donut cup filling about halfway.

7. Bake the donuts at 350°F (177°C) for 10–11 minutes, or until lightly browned at the edges and springing back when pressed; let cool 2 minutes, then remove to a wire rack.

   
8. Re-grease the pan and bake the remaining batter if needed.
9. Stir together granulated sugar, ground cinnamon, and apple pie spice in a bowl for the coating.
10. While donuts are warm enough to handle, dunk each in melted butter then coat generously in the sugar-spice mixture.

Swaps and Add-Ins

• Swap the milk: buttermilk brings a nice tang and even denser crumbs, or try plain yogurt or sour cream for richness.
• Keep it dairy-free: use your favorite plant-based milk and vegan butter to coat the donuts.
• Spice it differently: substitute pumpkin pie spice or bump up the cinnamon for a flavor twist.
• Add-ins: fold in tiny diced apples or toasted nuts for a little texture. Just keep pieces small so the batter still pipes easily.
• No donut pan? No problem! Bake them as muffin-style donuts in a 12-cup muffin pan (fill 3/4 full) or make mini versions in a mini muffin pan, adjusting bake times.
• Glaze option: If you’re not in the mood for the butter-sugar dip, drizzle a simple vanilla or maple glaze over cooled donuts instead, or spread with chai spiced apple butter.
• Gluten-free: swap the flour for a 1:1 gluten-free blend with xanthan gum and adjust liquid slightly as needed. For a tested approach, try this gluten-free apple cider donuts recipe.

How to Store and Freeze

Keep your apple cider donuts soft and fresh by storing them in an airtight container at room temperature for up to 2 days. This way, they stay tender and delicious.

If you need to keep them longer, store tightly covered in the fridge for up to 5 days. The fridge can make the crumb a little firm, so just warm them briefly before serving to soften up.

Want to stash some for later? Freeze the donuts either coated or plain. Lay them in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container for up to 2 months. When you’re ready, thaw overnight in the fridge.

To reheat, zap individual donuts in the microwave for 6–12 seconds depending on your microwave’s power, or warm them in a 300°F (150°C) oven for 4–6 minutes after thawing.

And a heads-up: reducing your apple cider the night before is a huge timesaver for busy mornings. You can also bake your donuts ahead and then freeze or reheat as needed.

Common Questions Answered

• Can I skip reducing the apple cider? It’s best not to! Unreduced cider is too watery and won’t give you that bold apple flavor. Reducing the cider down to about ½ cup (see the step-by-step reduction in our Easy & Moist Baked Apple Cider Donuts recipe) thickens the cider and makes all the difference in taste.
• Can I fry these instead of baking? You can! The batter works well for frying, but since these instructions are for baked donuts, if you go the frying route, cook times will be shorter and you’ll need to watch your oil temperature carefully.
• How do I know when the donuts are done? Bake for about 10–11 minutes at 350°F (177°C). The donuts should be lightly browned on the edges and tops and spring back when gently pressed with your finger.
• Can I make mini or muffin versions? Absolutely! Use a mini muffin pan to make mini donuts, baking for 8–9 minutes, or a standard 12-cup muffin pan to make donut muffins, baking 18–20 minutes. Fill pans as directed in the notes section above.
• What if my batter is too thin or too thick? The batter should be slightly thick for the cakey texture. If it seems too thin, double-check that your apple cider was fully reduced. If it’s too thick, add a little splash of milk to loosen it up.
• Can I prepare the batter ahead of time? You can reduce the cider and mix the dry ingredients ahead of time. For the best texture, combine the wet and dry just before baking. Fully baked donuts, however, freeze and reheat beautifully whenever you need a treat.