Easy Homemade Apple Cider Donuts

These apple cider donuts bring back memories of crisp autumn mornings and the sweet smell of cinnamon filling my kitchen. I started making them when store-bought versions just couldn’t match what I craved.

You’ll love how the house fills with warm spices while these bake. The secret lies in simmering down fresh cider until it becomes liquid gold.

What makes this Apple Cider Donuts a keeper for years to come

The texture hits that perfect spot between cake and donut. Each bite gives you concentrated apple flavor without being too sweet or heavy.

I always get asked for the recipe when I bring these to gatherings. The cinnamon sugar coating clings beautifully, and they stay tender for days.

My easy no-bake apple pie tiramisu pairs wonderfully with these for fall dessert tables.

The best part? No fancy equipment needed, just a simple donut pan and patience while the cider reduces.

Even my roasted apples and sweet potatoes recipe uses similar warm spices that complement these donuts perfectly.

What goes into my Apple Cider Donuts

• 1¾ cups fresh apple cider (for reducing to ½ cup concentrate)
• 2¼ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 1¼ teaspoons ground cinnamon
• 1 teaspoon apple pie spice (or mix ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom)
• ¼ teaspoon fine salt
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• ½ cup packed brown sugar (light or dark works)
• ⅓ cup granulated sugar
• ½ cup whole milk, room temperature
• 1 teaspoon vanilla extract

For the coating:

• 1 cup granulated sugar
• ¾ teaspoon cinnamon
• ¾ teaspoon apple pie spice
• 5 tablespoons butter, melted

You can substitute the milk with buttermilk for extra tang, or use oat milk for a dairy-free version.

How I Make This Apple Cider Donuts

1. Reduce the cider first – Pour 1¾ cups cider into a small saucepan over low heat. Simmer gently, stirring every few minutes, until you have exactly ½ cup of thick, amber concentrate. This takes about 22-25 minutes. Set aside to cool completely.
2. Heat your oven to 355°F and generously grease a 12-cup donut pan with cooking spray or butter.
3. Mix dry ingredients – Whisk flour, baking soda, baking powder, cinnamon, apple pie spice, and salt in a large bowl until evenly combined.
4. Combine wet ingredients – In another bowl, whisk together melted butter, egg, brown sugar, granulated sugar, milk, and vanilla until smooth. The mixture should look creamy and well blended.
5. Bring it together – Pour the wet ingredients into the dry ingredients, then add your cooled cider concentrate. Whisk everything until you have a thick, smooth batter with no streaks of flour.
6. Fill the pan – Spoon batter into each donut cavity, filling them about halfway full. I use a large spoon and work quickly to keep the batter even.
7. Bake until golden – Place in the oven for 11-12 minutes, until tops spring back when lightly touched and edges look set. Cool in the pan for 3 minutes before turning out onto a wire rack.
8. Create the coating magic – Mix sugar, cinnamon, and apple pie spice in a shallow bowl. Once donuts are cool enough to handle, dip each one in melted butter, then roll generously in the spiced sugar mixture.

The little things that make Apple Cider Donuts turn out amazing

Don’t rush the cider reduction step. I learned this the hard way when my first batch tasted flat and boring. Let it bubble away slowly until it coats the back of a spoon.

Room temperature ingredients mix much better than cold ones straight from the fridge. I set my egg and milk out about 30 minutes before baking. This simple step prevents lumpy batter and ensures even mixing.

The batter should feel thick but not stiff. If yours seems too thin, whisk in an extra tablespoon of flour. Too thick? Add a splash more milk until it flows smoothly off your spoon.

Print

Can I make these Apple Cider Donuts ahead of time?

Absolutely! I often make the cider concentrate the night before and store it covered in the fridge. This actually saves time in the morning and the flavors seem to deepen overnight.

The baked donuts freeze beautifully for up to 2 months. Wrap them individually in plastic wrap, then store in freezer bags. Thaw at room temperature for about an hour before serving.

How should I store leftover Apple Cider Donuts?

Keep them in an airtight container at room temperature for up to 3 days. They stay surprisingly soft and the coating doesn’t get soggy like some donuts do.

For longer storage, refrigerate for up to a week. Just let them come to room temperature before eating, or warm them in the microwave for 10-15 seconds.

Can I make these without a donut pan?

Yes! Use a standard muffin tin instead. Fill each cup about ¾ full and bake at 355°F for 16-18 minutes. You’ll get about 10-11 apple cider donuts muffins with slightly different texture but the same wonderful flavor.

I’d love to see your apple cider donuts creations! Follow me on Pinterest where I share more cozy fall recipes and seasonal baking inspiration that’ll make your kitchen feel like the heart of your home.

---

Special traditions I pair with Apple Cider Donuts

Weekend mornings call for these warm from the oven with strong coffee. I love making them when friends come over for fall gatherings or when the kids want something special for breakfast.

They’re perfect for packing in lunch boxes or bringing to potluck dinners. The cinnamon sugar coating makes them feel festive without being too fancy.

I’ve even served them at holiday brunches alongside fresh fruit and they always disappear first.