There’s something absolutely magical about biting into a warm, cinnamon-sugar-coated apple cider donut on a crisp autumn morning. These homemade apple cider donuts capture everything we love about fall in one perfect, tender bite. With their soft, cake-like texture, concentrated apple cider flavor, and that irresistible cinnamon-sugar coating, they’re the kind of treat that makes you want to wrap up in a cozy sweater and savor every moment.
What makes this apple cider donut recipe so special is how it transforms simple fresh apple cider into an incredibly flavorful, aromatic baked good. These aren’t your typical dense cake donuts—they’re light, fluffy, and packed with genuine apple flavor that goes far beyond artificial extracts. The process of reducing the apple cider concentrates its natural sweetness and creates a depth of flavor that’s absolutely unmistakable.
These baked apple cider donuts are perfect for so many occasions: weekend breakfast when you want something special, fall brunch gatherings, Halloween parties, Thanksgiving morning traditions, apple orchard trip celebrations, or simply when you’re craving that quintessential autumn flavor. They’re also wonderful for gifting to neighbors or bringing to potlucks—trust me, they’ll disappear faster than leaves falling from trees!
History / Background
Apple cider donuts are an iconic New England tradition that dates back to the early American colonial period when apple orchards flourished throughout the northeastern states. The combination of fresh-pressed apple cider and fried dough became a natural pairing in regions where apples were abundant and cider production was a staple of agricultural life.
The modern apple cider donut as we know it today—that perfectly spiced, cake-style donut coated in cinnamon sugar—really came into its own in the mid-20th century. Apple orchards, particularly in Vermont, New Hampshire, Massachusetts, and New York, began making these donuts fresh on-site as a way to use their apple cider and attract visitors during the fall harvest season. The smell of donuts frying and the promise of warm cider created an irresistible combination that drew families to orchards year after year.
What started as a regional specialty has now become a beloved fall tradition across the entire United States. The rise of agritourism and the farm-to-table movement in recent decades has only increased the popularity of apple cider donuts. Today, they’re synonymous with autumn itself—right up there with pumpkin spice, apple picking, and hayrides.
Traditionally, apple cider donuts were fried, giving them their characteristic crispy exterior and tender interior. However, baked versions have gained tremendous popularity in home kitchens because they’re easier to make, require less oil, and can be prepared with simple equipment most people already own. This baked apple cider donut recipe delivers all the flavor and texture of the original with a more approachable home-baking method.
Why You’ll Love This Recipe
This homemade apple cider donut recipe brings the magic of the apple orchard right into your kitchen, and it’s so much more accessible than you might think!
Here’s why these donuts will become your fall favorite:
- Genuine apple cider flavor – Not artificial! Real reduced cider creates authentic taste
- Baked, not fried – Easier to make at home without special equipment or large amounts of oil
- Soft, cake-like texture – Tender crumb that’s neither too dense nor too light
- Warm spices – Cinnamon, nutmeg, and allspice create that cozy autumn aroma
- Irresistible coating – Cinnamon-sugar exterior adds the perfect sweet crunch
- Makes your house smell incredible – The aroma alone is worth making these
- Budget-friendly – Uses simple pantry ingredients plus fresh cider
- Kid-friendly baking project – Fun to make with children who love helping in the kitchen
- No special skills required – If you can make muffins, you can make these donuts
- Freezer-friendly – Make a double batch and save some for later cravings
- Perfect for gifting – Everyone loves receiving homemade donuts
- Customizable – Easy to adapt with different coatings and add-ins
Ingredient Notes
Understanding each ingredient helps you achieve donut perfection and make smart substitutions when needed:
Fresh Apple Cider – This is the star ingredient! Use real, fresh-pressed apple cider, not apple juice. Cider is unfiltered and has a much more complex, robust apple flavor. You’ll reduce 1½ cups down to ½ cup to concentrate the flavor. Look for cider from local orchards or the refrigerated section of your grocery store.
All-Purpose Flour – Provides structure for the donuts. All-purpose gives the best texture—not too heavy, not too light. You can substitute with a 1:1 gluten-free flour blend if needed, though the texture will be slightly different.
Granulated Sugar – Sweetens the donut batter and is used in the cinnamon-sugar coating. Regular white sugar works perfectly.
Brown Sugar – Adds moisture and a deeper, caramel-like sweetness that complements the apple flavor beautifully. Light or dark brown sugar both work well.
Butter – Use unsalted butter so you can control the salt level. Butter should be melted and slightly cooled before adding. It adds richness and tenderness.
Eggs – Provide structure and moisture. Large eggs work best. They should be at room temperature for better incorporation.
Buttermilk – Creates tender donuts with a slight tang that balances the sweetness. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ⅔ cup of regular milk and letting it sit for 5 minutes.
Baking Powder & Baking Soda – These leavening agents work together to create the right amount of rise and texture. Don’t skip either one!
Ground Cinnamon – Essential for that warm, spicy flavor. Use fresh cinnamon for the best aroma.
Ground Nutmeg – Adds complexity and depth. Freshly grated nutmeg is incredible but pre-ground works fine.
Ground Allspice – A subtle spice that rounds out the flavor profile and adds warmth.
Salt – Enhances all the other flavors and balances the sweetness. Don’t omit it!
Vanilla Extract – Pure vanilla extract adds depth and warmth to the overall flavor.
Cinnamon-Sugar Coating – A simple mix of granulated sugar and ground cinnamon that gets rolled onto warm donuts. The warmth helps the coating stick perfectly.
Equipment Needed
You’ll need these tools to make perfect apple cider donuts at home:
- Small saucepan – For reducing the apple cider
- Donut pan (6-cavity) – Essential for baking donut shapes; standard size holds about ⅓ cup batter per cavity
- Large mixing bowl – For dry ingredients
- Medium mixing bowl – For wet ingredients
- Whisk – For combining ingredients smoothly
- Measuring cups and spoons – For accurate measurements
- Rubber spatula or wooden spoon – For mixing batter
- Piping bag or large ziplock bag – Makes filling the donut pan much easier and neater
- Cooling rack – For cooling donuts after baking
- Small bowl – For melted butter to brush on donuts
- Shallow dish or plate – For the cinnamon-sugar mixture
- Pastry brush – For brushing butter onto warm donuts
- Timer – To ensure perfect baking time
Don’t have a donut pan? You can use a muffin tin instead. The donuts will be muffin-shaped rather than ring-shaped, but they’ll taste just as amazing!
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Homemade Apple Cider Donuts Recipe
- Total Time: 42 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
These homemade apple cider donuts feature reduced fresh apple cider for concentrated flavor, warm fall spices, and a tender cake-like texture. Coated in cinnamon sugar, they taste just like the ones from your favorite apple orchard!
Ingredients
For the Donuts:
- 1½ cups fresh apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 large eggs, room temperature
- ⅔ cup buttermilk, room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1½ teaspoons vanilla extract
For the Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter, melted (for brushing)
Instructions
- Reduce the Apple Cider: Pour 1½ cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until reduced to ½ cup. This concentrates the apple flavor significantly. Set aside to cool while you prepare the other ingredients.
- Preheat Oven: Preheat your oven to 350°F (175°C). Generously spray two 6-cavity donut pans with non-stick cooking spray, making sure to get into all the crevices. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Whisk thoroughly to ensure the spices and leavening agents are evenly distributed throughout the flour.
- Combine Wet Ingredients: In a medium bowl, whisk together both sugars and the eggs until well combined and slightly lighter in color, about 1 minute. Add the cooled reduced apple cider, buttermilk, melted butter, and vanilla extract. Whisk until smooth and fully combined.
- Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. The batter should be thick but pourable, and you should still see a few small lumps—this is perfect! Do not overmix, as this will create tough donuts.
- Fill Donut Pan: Transfer the batter to a piping bag or large ziplock bag with one corner snipped off (about ½-inch opening). Pipe the batter into the prepared donut pans, filling each cavity about ⅔ full. If you don’t have a piping bag, carefully spoon the batter in, but piping gives much neater results.
- Bake: Place the donut pans in the preheated oven and bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. Don’t overbake or the donuts will be dry!
- Cool Slightly: Remove from oven and let the donuts cool in the pan for 3-4 minutes. This brief cooling makes them easier to remove without breaking. After 3-4 minutes, carefully turn the pans over onto a cooling rack and tap gently to release the donuts. Let them cool for another 2-3 minutes—you want them still warm for coating.
- Prepare Coating: While donuts cool slightly, combine the sugar and cinnamon in a shallow dish. Melt the 4 tablespoons of butter in a small bowl (microwave works great for this).
- Coat Donuts: Working with one donut at a time while they’re still warm, brush both sides generously with melted butter, then immediately toss in the cinnamon-sugar mixture, pressing gently to help it adhere. The butter helps the coating stick beautifully. Place coated donuts back on the cooling rack.
- Serve: These are absolutely best served warm, but they’re also delicious at room temperature. The coating will set as they cool completely.
Notes
- Cider Reduction is Key: Don’t skip reducing the cider! This step intensifies the apple flavor dramatically. If you skip it, your donuts will taste bland.
- Room Temperature Ingredients: Eggs and buttermilk should be at room temperature for better mixing and texture. Take them out of the fridge 30 minutes before baking.
- Don’t Overfill: Only fill donut cavities about ⅔ full. Overfilling causes the centers to fill in and creates muffins instead of donuts.
- Coat While Warm: The donuts must be warm when you coat them with butter and cinnamon sugar, or the coating won’t stick properly.
- Baking Time May Vary: Oven temperatures vary, so start checking at 10 minutes. The donuts are done when they spring back when touched and a toothpick comes out clean.
- Using Muffin Tins: If using a muffin tin instead of donut pans, reduce baking time to 8-10 minutes and watch carefully to prevent overbaking.
- Prep Time: 15 minutes (plus 15 minutes for reducing cider)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 215
- Sugar: 22g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Tips & Variations
Transform these classic apple cider donuts with creative twists and variations:
Maple Glaze Donuts: Instead of cinnamon-sugar coating, make a maple glaze by whisking together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk until smooth. Dip warm donuts into the glaze and let set on a cooling rack.
Apple Cider Donut Holes: Use a mini muffin pan instead of donut pans to create adorable donut holes. Reduce baking time to 6-8 minutes. These are perfect for parties!
Chai-Spiced Version: Add ½ teaspoon ground ginger, ½ teaspoon cardamom, and a pinch of black pepper to the dry ingredients for a chai-inspired variation.
Chocolate-Glazed: Make a chocolate glaze with 1 cup powdered sugar, 3 tablespoons cocoa powder, and 3-4 tablespoons milk. Dip cooled donuts and let the glaze set.
Caramel Apple Donuts: Drizzle cooled cinnamon-sugar donuts with caramel sauce and sprinkle with chopped toasted pecans for an extra-decadent treat.
Healthier Version: Replace half the all-purpose flour with whole wheat pastry flour, use coconut oil instead of butter in the batter, and reduce the sugar coating by half. They’ll still be delicious but slightly more wholesome.
Pumpkin Apple Cider Donuts: Replace ⅓ cup of the reduced cider with pumpkin puree for a double fall-flavor combination.
Vanilla Glaze: Mix 1 cup powdered sugar with 2-3 tablespoons milk and 1 teaspoon vanilla extract for a simple, sweet vanilla glaze.
Pro Chef Tips
Elevate your apple cider donuts from good to absolutely bakery-quality with these expert techniques:
1. Reduce Cider Until Thick and Syrupy: The key to intense apple flavor is reducing the cider until it’s thick, syrupy, and measures exactly ½ cup. It should coat the back of a spoon and move slowly when you tilt the pan. Under-reduced cider means less flavor; over-reduced means less moisture.
2. Don’t Overmix the Batter: Mix just until the dry ingredients are incorporated. A few lumps are perfectly fine—they’ll disappear during baking. Overmixing develops gluten and creates tough, dense donuts instead of tender, cake-like ones.
3. Use Fresh Spices: Cinnamon, nutmeg, and allspice lose potency over time. If your spices have been sitting in the cupboard for over a year, invest in fresh ones for this recipe. The difference in flavor is remarkable.
4. Get the Texture Right: Your batter should be thick but still pourable—similar to thick cake batter or pancake batter. If it’s too thin, the donuts will spread and lose their shape. If it’s too thick, they’ll be dense.
5. Perfect Coating Application: Brush the butter on generously—don’t be shy! The more butter you use, the better the cinnamon sugar will stick. Work quickly while the donuts are still warm, as cooled donuts won’t hold the coating as well.
6. Toast Your Spices: For even deeper flavor, toast your whole spices (cinnamon stick, whole nutmeg, allspice berries) in a dry pan until fragrant, then grind them fresh. This extra step creates incredibly aromatic donuts.
7. Use Quality Cider: Not all apple cider is created equal. Look for fresh-pressed cider from local orchards or the refrigerated section, not shelf-stable apple juice. The flavor difference is enormous.
8. Bake in Batches: Don’t crowd your oven. Proper air circulation ensures even baking. If you only have one donut pan, that’s fine—just bake in batches and keep the remaining batter covered at room temperature.
Common Mistakes to Avoid
Learn from these common pitfalls to ensure perfect donuts every time:
1. Using Apple Juice Instead of Apple Cider: This is the biggest mistake! Apple juice is filtered, clarified, and much less flavorful than unfiltered apple cider. Always use real apple cider from the refrigerated section or from an orchard. Shelf-stable juice simply won’t deliver the same authentic flavor.
2. Not Reducing the Cider Enough: If you don’t reduce the cider to exactly ½ cup, you’ll end up with bland donuts. The reduction process is what concentrates all those delicious apple flavors. Measure carefully—it should be thick and syrupy, not watery.
3. Overfilling the Donut Cavities: Fill only ⅔ full, no more! Overfilled cavities cause the center holes to fill in during baking, creating muffins instead of donuts. The batter rises as it bakes, so less is more.
4. Overbaking: Donuts continue cooking slightly after you remove them from the oven, so take them out as soon as a toothpick comes out clean. Overbaked donuts are dry and crumbly. Start checking at 10 minutes and watch carefully.
5. Coating Cold Donuts: The cinnamon-sugar coating needs to go on while the donuts are still warm so the butter can properly adhere everything. If they’ve cooled completely, the coating will fall right off. Time your coating process so you’re working with warm (not hot, not cold) donuts.
Storage & Meal Prep
Keep your apple cider donuts fresh and delicious with proper storage:
Room Temperature Storage: Store donuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they’ll stay reasonably soft for 48 hours. Line the container with paper towels to absorb excess moisture.
Refrigerator Storage: While you can refrigerate these donuts for up to 4 days, refrigeration tends to dry them out and make them less tender. If you do refrigerate them, bring them to room temperature or warm them slightly before serving.
Reviving Day-Old Donuts: Wrap individual donuts in a damp paper towel and microwave for 8-10 seconds to restore moisture and warmth. This makes them taste freshly baked again! You can also warm them in a 300°F oven for 5 minutes.
Best Container: Use an airtight container with paper towels on the bottom to absorb moisture. Don’t stack too many donuts on top of each other, or the bottom ones will get compressed.
Coating Refresh: If the cinnamon-sugar coating looks sparse after storage, brush with a little melted butter and re-toss in fresh cinnamon sugar before serving.
Make-Ahead & Freezer Notes
These donuts are wonderfully freezer-friendly for advance preparation:
Freezing Baked Donuts: Let donuts cool completely. Wrap each donut individually in plastic wrap, then place all wrapped donuts in a freezer-safe bag or container. Freeze for up to 3 months. The cinnamon-sugar coating freezes beautifully.
Thawing Frozen Donuts: Remove from freezer and let thaw at room temperature for 1-2 hours, or microwave individual wrapped donuts for 15-20 seconds until warmed through. For best results, refresh the coating by brushing with melted butter and rolling in fresh cinnamon sugar.
Freezing Uncoated Donuts: You can freeze the donuts before coating them, which allows you to serve them with a fresh coating later. Freeze plain cooled donuts in an airtight container. When ready to serve, thaw, warm slightly, then coat with butter and cinnamon sugar.
Make-Ahead Cider: Reduce the apple cider up to 3 days in advance and store it in the refrigerator. Bring to room temperature before using in the recipe.
Freezing Batter: The batter doesn’t freeze well because the leavening agents lose effectiveness. Always bake the donuts first before freezing.
Best Reheating Method: For frozen donuts, thaw overnight in the refrigerator or for 2 hours at room temperature. Warm in a 300°F oven for 5 minutes, or microwave for 10-15 seconds. The coating may need refreshing.
Serving Suggestions
Make your apple cider donut experience even more special with these perfect pairings:
Hot Apple Cider: Serve warm donuts alongside a mug of hot apple cider (perhaps heated up from what you didn’t use in the recipe). It’s the ultimate cozy fall combination.
Coffee or Latte: These donuts pair beautifully with a strong cup of coffee or a spiced latte. The bitterness of coffee complements the sweet cinnamon coating perfectly.
Vanilla Ice Cream: For dessert, serve warm donuts with vanilla ice cream for an à la mode experience. The temperature contrast is incredible!
Fresh Whipped Cream: A dollop of fresh whipped cream with a hint of cinnamon turns these donuts into an elegant brunch item.
Caramel Dipping Sauce: Serve with warm caramel sauce on the side for dipping. The caramel-apple combination is always a winner.
Hot Chocolate: On cooler mornings, pair these donuts with rich hot chocolate for a treat that kids and adults alike will love.
Breakfast Spread: Include these as part of a fall breakfast spread with scrambled eggs, crispy bacon, fresh fruit, and yogurt parfaits.
Dessert Board: Arrange on a rustic wooden board with apple slices, cheese cubes, nuts, and dried fruits for a beautiful autumn dessert presentation.
FAQs Section
Q: Can I make these without a donut pan?
A: Absolutely! Use a standard muffin tin instead. Fill each muffin cup about half full and reduce the baking time to 8-10 minutes. You’ll have muffin-shaped donuts that taste just as amazing. Mini muffin tins work great for donut holes—bake for only 6-8 minutes.
Q: Can I use apple juice instead of apple cider?
A: I strongly recommend against this substitution. Apple juice is filtered and doesn’t have the complex, robust apple flavor that unfiltered cider provides. The flavor difference in the final donuts is very noticeable. If you absolutely can’t find cider, look for unfiltered apple juice as a last resort.
Q: Why are my donuts dense and heavy?
A: Dense donuts usually result from overmixing the batter, which develops too much gluten. Mix just until the dry ingredients are incorporated—a few lumps are fine. Also check that your baking powder and baking soda are fresh (less than 6 months old), as expired leavening agents won’t provide proper rise.
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different—perhaps a bit more crumbly—but they’ll still be delicious. Make sure all other ingredients, including baking powder, are certified gluten-free if serving someone with celiac disease.
Q: How do I know when the cider is reduced enough?
A: Measure! Start with 1½ cups and reduce until you have exactly ½ cup. It should look thick and syrupy, coat the back of a spoon, and move slowly when you tilt the pan. The color will be darker and more concentrated. This usually takes 12-15 minutes of simmering.
Q: Can I make a vanilla glaze instead of cinnamon sugar?
A: Definitely! Mix 1 cup powdered sugar with 2-3 tablespoons milk and 1 teaspoon vanilla extract until smooth. Dip cooled donuts into the glaze and let them set on a cooling rack. You can also do half with cinnamon sugar and half with glaze for variety.
Q: Why is my cinnamon-sugar coating falling off?
A: This happens when the donuts aren’t warm enough when you coat them, or you’re not using enough butter. The donuts should still be warm (not hot, not cold) when you brush them with butter and roll in cinnamon sugar. Be generous with the butter—it acts as glue for the coating.
Conclusion
These homemade apple cider donuts are everything fall baking should be—warm, comforting, aromatic, and absolutely delicious. There’s something incredibly special about making your own donuts at home, especially when they taste like they came straight from your favorite apple orchard. The process is easier than you might think, and the results are so impressive that everyone will assume you’ve been baking donuts for years.
Whether you’re celebrating the autumn season, looking for a special weekend breakfast, or just craving that perfect combination of apple and cinnamon, these donuts deliver every single time. And the best part? Your entire house will smell absolutely amazing while they bake!
I’d love to know how your apple cider donuts turn out! Did you try any of the variations? What did your family think? Drop a comment below and share your experience. Don’t forget to save this recipe to your Pinterest boards so you can find it again next fall (though honestly, these are delicious any time of year). And if you snap a photo of your beautiful homemade donuts, tag me—I love seeing your creations!
Now grab that apple cider, preheat your oven, and get ready to make the most delicious fall treat your kitchen has ever seen. Happy baking, friends!