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Simple, perfectly fall-spiced, moist and dense muffin-like baked apple cider donuts dipped in a sugar-spiced coating are sure to become your favorite fall treat!
Fall is here and I couldn’t be more excited! Our mornings and evenings have been chilly, so even if it’s still hot in the afternoons, I’m officially calling it sweater(ish) weather. Which means that it’s also baking season. And that only means that these deliciously sweet Baked Apple Cider Donuts are sure to be on a weekly rotation in my house for Sunday brunches.
These delicious donuts are full of fall flavors: apple cider, cinnamon, nutmeg, cloves and a pinch of cardamon. The sweet sugar spice topping sends these donuts over the edge and did I mention that these donuts are BAKED? Yes, no waiting for the dough to rise or frying in hot oil. Simple, wonderfully fall spiced, dense muffin-like crumb texture that is irresistible and the most perfect indulgent fall treat.
The key to apple cider donuts is to flavor them with apple cider concentrate, which gives a more intense apple flavor than regular apple cider you would drink. If you can’t find apple cider concentrate, check out the tips below to make your own.
Make the best of this time of year, go apple picking, make some fall treats and enjoy the best season!
Trust me, the aroma alone is reason enough to give this recipe a go. Not to mention, these donuts pair wonderfully with a hot cup of coffee or warm apple cider, wrapping you up in a fall hug.
Whether you're a seasoned baker or new to the game, these homemade apple cider donuts are bound to become a seasonal staple in your kitchen. Let's embrace the flavors of fall together—one donut at a time!
Jump to:
Why You'll Love this Recipe
- Texture: They're incredibly moist and tender, with a slightly crisp exterior.
- Flavor: Apple cider concentrate, cinnamon, and a hint of nutmeg create an irresistible fall flavor explosion.
- Perfectly Baked, Not Greasy: Baking these donuts keeps them light and fluffy, without the greasy aftertaste of deep-fried options.
- Simple & Quick: No yeast or frying required! These donuts come together in a flash, perfect for an easy morning treat.
Ingredients
- all-purpose flour
- baking soda
- baking powder
- ground cinnamon
- ground nutmeg
- ground cloves
- ground cardamom
- kosher salt
- unsalted butter, melted
- large eggs
- brown sugar
- granulated sugar
- pure vanilla extract
- apple cider concentrate
- buttermilk
See the printable recipe card below for exact quantities.
How to Make
- Whisk the Dry Ingredients: In one bowl, combine flour, baking powder, soda, spices, and salt.
- Cream the Wet Ingredients: In another bowl, whisk together melted butter, egg, sugars, milk, and vanilla.
- Combine Wet & Dry: Gradually add the wet ingredients to the dry, mixing until just combined. Don't overmix!
- Fill & Bake: Fill your donut pan cavities halfway and bake until golden brown.
- The Finishing Touch: Melt the butter and dip the baked donut into the butter and then generously coast with the cinnamon sugar mixture.
See the printable recipe card below for exact recipe instructions.
Recommended Equipment
apple cider concentrate, doughnut pans, large mixing bowl, disposable piping bag
Tips
- Apple Cider Concentrate is Key: You can purchase apple cider concentrate or you make your own by simmering 1 ½ cups of fresh apple cider on low heat, stirring occasionally until you’re left with about ½ cup.This can take 15-20 minutes. Be sure to set aside to cool for 10 minutes before using it in the recipe.
- Do Not Overmix: For tender donuts, mix until just combined.
- Proper Pan Prep: Grease your donut pans well to avoid sticking.
Alternative Toppings
- Classic Glaze: Whisk powdered sugar, milk, and vanilla extract for a simple glaze.
- Maple Glaze: Drizzle with maple syrup for even more fall flavor.
- Chopped Nuts or Sprinkles: Add a tasty touch with your favorite toppings.
- Storage Instructions
Storage
These donuts are best enjoyed fresh, but they can be stored at room temperature in an airtight container for up to 2 days.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Baked Apple Cider Donuts
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- Pinch of cardamon
- ½ teaspoon kosher salt
- 2 tablespoons 30g unsalted butter, melted
- 2 large eggs, at room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup apple cider concentrate*
- ½ cup buttermilk, at room temperature
Topping
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ cup butter melted
Instructions
- Preheat oven to 350°F.
- Spray donut pan with a non-stick spray and set aside.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, cardamon and salt together.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, eggs, brown sugar, granulated sugar, vanilla and apple cider concentrate together.
- With the mixer on low, alternate mixing the buttermilk and flour mixture until just combined. Batter will be slightly thick.
- Fill the donut cavities about halfway way. I recommend spooning the batter into a pastry bag with a large round tip (or use a zipped top bag and cut a corner off the bottom) to pipe batter into donut pans.
- Bake for 10-12 minutes or until the edges and tops are lightly browned and an inserted toothpick comes out clean.
- Cool donuts for 5 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- To coat the donuts, combine the granulated sugar, cinnamon and nutmeg together in a medium bowl. Once cool enough to handle, dip both sides of each donut in the melted butter, then generously in the spiced sugar mixture.
- 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.
Notes
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Becky says
Definitely satisfied my donut craving without having to fry!