It’s FALL!! I start getting this overwhelming desire for sweater dresses, boots, pumpkin patches and apple cider donuts! Last year I made jokes asking if “apple picking was even a real thing” or do bloggers just pose by trees and pretend to pick apples. Funny enough my friend Lori who is from Massachusetts said YES we used to go to Honey Pot Hill Orchards to pick apples and get their apple cider donuts.
Wait what?! Donuts and apple picking, this sounds amazing! Unfortunately, I still haven’t found this amazing experience in Texas so instead I scheduled a girls day to have Lori teach us to make these delicious fall treats.
Fit Tips: Dress size down if in-between, L // Boots size up 1/2
First though I had to think about ok what if I did live in a place with cool crisp mornings, apple picking and all the real fall festivities. I would need a great sweater dress and boots.
Luckily Nordstrom has a ton of great options this season in their Nordstrom Made section. I’ve always been a big fan of their brands like Halogen and Treasure & Bond. Plus with free shipping and returns even if something is a little snug after a few apple cider donuts I can exchange it no problem!
Now to our girls day! My friends Lori and Kim came to my house packed with groceries and a plan. Lori is our resident East Coast expert and found a recipe online that she said was a close to the real deal as she has found.
I changed into jeans and a top because let’s be real when I’m cooking at home I’m going casual style!
Fit Tips: my top runs small I’m in a L but would prefer XL // Jeans tts, 12
First step luckily Lori did for us at her house… reduce the apple cider! She said it took about an hour plus it needs to cool so do that before hand. Then we measured out the dry and wet ingredients in separate bowls then mixed together.
After Lori and Kim took turns mixing then it was the careful pouring into the donut molded pans. Ya’ll these are what makes these amazing!! Bake, then time to coat.
I’m not even going to pretend these are “healthy” you dip them in melted butter then coat with cinnamon sugar mixture. But OMG do they taste good!
So for all of you that maybe are transplants from the East Coast like my girl Lori and WISHING you could have that fall feeling of apple picking, pumpkin patches and apple cider donuts. Don’t worry even us girls in Texas can get down with this fall fun and just make them at home!
CHEERS & HAPPY FALL Y’ALL
Baked Apple Cider Donuts
- 1 1/2 Cups Apple Cider
- 2 Cups All-Purpose Flour, spoon & level
- 1 Tsp Baking Soda
- 3/4 Tsp Baking Powder
- 1 Tsp Ground Cinnamon
- 1 Tsp Apple Pie Spice
- 1/4 Tsp Salt
- 2 Tbsp Unsalted Butter, melted
- 1 Large Egg, at room temperature
- 1/2 Cup Packed Light or Dark Brown Sugar
- 1/2 Cup Granulated Suagr
- 1/2 Cup Milk, at room temperature
- 1 Tsp Pure Vanilla Extract
- 1 Cup Granulated Sugar
- 3/4 Tsp Ground Cinnamon
- 3/4 Tsp Apple Pie Spice
- 6 Tbsp Unsalted Butter, melted
- Reduce the apple cider: Stirring Occasionally, simmer the apple cider in a small saucepan over low heat until you're left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc. until you have 1/2 cup. Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
- Preheat oven to 350°F. Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Butter will be slightly thick.
- Spoon the batter into the donut cavities – for ease, I recommend using a large zipped-top bag. Cut the corner off at the bottom of the bag, and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they're done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple pie spice topping.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Make Ahead Instructions: You can freeze the donuts, coated or uncoated in the topping, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave.
- Special Tools: Glass Mixing Bowls, Measuring Cups, Whisk, Donut Pan
- Apple Pie Spice: If you don’t have apple pie spice where you live, you can make your own with cinnamon, cardamom, and nutmeg.
- Milk: I usually use buttermilk, but have found that any milk works pretty well. For a denser crumb, you can use 1/2 cup plain yogurt or sour cream instead.
- No donut Pan? Make donut muffins in your standard 12 cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350°F for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Recipe makes about 10-12 apple cider donut muffins.
- Minis: To make mini donuts or donut holes in a mini muffin pan, grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350°F for about 8-9 minutes.
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