Go Back

Baked Apple Cider Donuts

Sally's Baking Addiction
Prep Time 35 mins
Cook Time 10 mins
Total Time 50 mins


  • 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.


  1. 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. 
  2. Special Tools: Glass Mixing Bowls, Measuring Cups, Whisk, Donut Pan
  3. Apple Pie Spice: If you don't have apple pie spice where you live, you can make your own with cinnamon, cardamom, and nutmeg.
  4. 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.
  5. 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. 
  6. 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. 
*recipe from Sally's Baking Addiction*