Spiced Apple Cider Baked Donuts
I’ve got another super cozy fall dessert recipe to share with you today, and this time we’re making spiced apple cider donuts! These little beauties start with an apple cider reduction, and they’re soft, gently spiced, and finished off with a cinnamon sugar coating. We’re baking these in the oven, so there’s none of the usual mess that comes with deep fat frying, and they’re a fabulous addition to any autumn themed dessert table. I like serving mine with some vanilla ice cream, but they’re just as good on their own with your favorite hot drink!
By the way, I’ve been sharing lots of wonderful fall themed treats lately, and I’d love for you to check some more of them out as you plan your seasonal baking. I think you might also enjoy my cookie butter cheesecake, pumpkin rice krispie donuts, fluffy spiced pancakes with caramel apple compote, Biscoff cookie butter cheesecake, Greek yogurt banana bread, and sweet potato brownies. Let me know which one you love the most!
Ingredients
Please note that you’ll find a printable recipe card at the bottom of this post!
For the donuts:
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Apple cider – Fresh is best here. We’ll reduce it for a concentrated, deep apple flavor that really makes these donuts taste like fall.
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All-purpose + cake flour – The combo gives a tender, slightly lighter texture. If you don’t have cake flour, all-purpose works fine.
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Baking soda + baking powder – The duo helps these bake up fluffy without being overly airy.
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Fine sea salt – Just enough to balance the sweetness and bring out the spice.
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Cinnamon, nutmeg & allspice – The warm, cozy fall trio that gives these donuts their signature spiced flavor.
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Unsalted butter – We’re browning it for a nutty depth that pairs perfectly with the cider.
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Light brown sugar & granulated sugar – The mix gives both moisture and structure, plus that caramelized sweetness.
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Egg – Room temp if possible, so it blends evenly into the batter.
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Buttermilk – Keeps the donuts moist and tender. If you don’t have it, use milk with a splash of vinegar or lemon juice.
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Vanilla extract – Adds roundness and warmth to the flavor.
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Grated apple (optional) – Boosts moisture and adds a fresh apple note to the baked donuts.
For the topping:
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Melted butter – Helps the cinnamon sugar stick and adds a little richness.
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Granulated sugar & cinnamon – The classic donut finish — sweet, warm, and just a little bit crunchy on the outside.
How To Make Spiced Apple Cider Baked Donuts
1. Reduce the cider: Pour the apple cider into a small saucepan and let it gently simmer over medium heat until it’s down to about ⅓ cup — this should take around 15–20 minutes. Set it aside to cool.
2. Brown the butter: In a separate small pan, melt the butter over medium heat. Keep cooking until it foams and turns a rich golden brown with that toasty, nutty smell that tells you it’s ready. Let it cool slightly.
3. Prep the pan: Heat your oven to 350°F (175°C) and grease your donut pan so nothing sticks.
4. Mix the dry ingredients: In a medium bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
5. Mix the wet ingredients: In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, egg, cooled cider reduction, buttermilk, and vanilla. If you’re using grated apple, stir that in now.
6. Bring it together: Add the dry mixture to the wet and gently fold until just combined. Don’t overmix — the batter should be thick, not overworked.
7. Fill and bake: Transfer the batter to a piping bag (or a zip-top bag with the corner snipped) and pipe into the donut cavities, filling each about two-thirds full. Bake for 10–12 minutes, until they spring back lightly when touched.
8. Add the topping: While the donuts are still warm, brush them with melted butter and toss in cinnamon sugar until fully coated.
Storage
These donuts are hands-down at their best the day they’re baked – soft, spiced, and still warm. If you’ve got extras, store them in an airtight container at room temperature for up to 2 days. A quick 10–15 seconds in the microwave will bring them back to life.
You can freeze them, too. Just skip the cinnamon sugar topping before freezing. Thaw at room temp, give them a quick warm-up, then brush with butter and toss in cinnamon sugar so they taste freshly made.
Serving Ideas
These donuts are practically made for crisp fall mornings. Pair them with a hot mug of apple cider or coffee, and you’ve got the coziest start to the day. They also make a fabulous dessert spread addition — think fall bake sales, Halloween parties, or even a Thanksgiving brunch table.
If you want to take them over the top, serve warm donuts with a scoop of vanilla ice cream for a spiced cider sundae situation (highly recommend). Or, keep it simple and stack them high on a cake stand for a rustic centerpiece at any fall gathering.
Spiced Apple Cider Baked Donuts
Ingredients
- For the donuts:
- 1 cup fresh apple cider
- 1 1/4 cups all-purpose flour
- 1/4 cup cake flour or more all-purpose if needed
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar packed
- 2 tbsp granulated sugar
- 1 large egg
- 1/3 cup buttermilk room temp
- 1 tsp vanilla extract
- Optional: 1 tbsp grated apple for extra moisture and apple flavor
- For topping:
- 3 tbsp melted butter
- 1/3 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Reduce the cider: Pour the apple cider into a small saucepan and let it gently simmer over medium heat until it’s down to about ⅓ cup — this should take around 15–20 minutes. Set it aside to cool.
- Brown the butter: In a separate small pan, melt the butter over medium heat. Keep cooking until it foams and turns a rich golden brown with that toasty, nutty smell that tells you it’s ready. Let it cool slightly.
- Prep the pan: Heat your oven to 350°F (175°C) and grease your donut pan so nothing sticks.
- Mix the dry ingredients: In a medium bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
- Mix the wet ingredients: In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, egg, cooled cider reduction, buttermilk, and vanilla. If you’re using grated apple, stir that in now.
- Bring it together: Add the dry mixture to the wet and gently fold until just combined. Don’t overmix — the batter should be thick, not overworked.
- Fill and bake: Transfer the batter to a piping bag (or a zip-top bag with the corner snipped) and pipe into the donut cavities, filling each about two-thirds full. Bake for 10–12 minutes, until they spring back lightly when touched.
- Add the topping: While the donuts are still warm, brush them with melted butter and toss in cinnamon sugar until fully coated.
No fryer, no fuss — just golden, spiced goodness that’s perfect with a cup of coffee or (obviously) more cider. If you’ve been looking for a reason to break out your donut pan this fall, this is it. If you try this recipe, I’d really appreciate it if you could take a minute to leave a review and a star rating below. It always makes my day, and it helps other readers who are thinking about making these donuts!
