The best Apple Cider Donuts

There’s something about apple cider donuts that brings me right back to crisp October mornings at the local orchard. The smell of cinnamon and apples fills the kitchen while these beauties bake.

I started making these when my youngest kept begging for “the donuts like at the farm stand.” Now you can skip the drive and create that same cozy fall magic right in your own kitchen.

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

These apple cider donuts have that perfect cake-like texture that’s dense but never heavy. The real game-changer is reducing fresh apple cider down to a concentrated syrup first.

You get all that intense apple flavor without making the batter too wet. They come out with golden edges and that signature autumn spice coating that sticks perfectly.

The best part? You don’t need any fancy equipment – just a donut pan and some patience while the cider reduces.

Even my caramel drizzle apple pie bars can’t compete with how quickly these disappear from the cooling rack.

Everything you need for the perfect Apple Cider Donuts

For the Donuts:

• 1¾ cups apple cider (the good stuff from the orchard if you can get it)
• 2¼ cups all-purpose flour (I always spoon and level for accuracy)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1¼ teaspoons ground cinnamon
• ¾ teaspoon apple pie spice blend (or make your own with cinnamon, nutmeg, and a pinch of cardamom)
• ½ teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• ¾ cup packed brown sugar (light or dark both work beautifully)
• ⅓ cup granulated sugar
• ½ cup whole milk, room temperature (buttermilk works too for extra tang)
• 1½ teaspoons vanilla extract

For the Coating:

• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon apple pie spice blend
• 5 tablespoons unsalted butter, melted

My Method for Apple Cider Donuts

1. Start with the cider reduction: Pour that apple cider into a medium saucepan and bring it to a gentle simmer over medium-low heat. Stir it every few minutes and watch as it transforms into a gorgeous golden syrup. This takes about 18-22 minutes until you have roughly ½ cup left. Set it aside to cool – this step makes all the difference.
2. Get your oven ready: Preheat to 375°F and generously grease your donut pan. Don’t skip the greasing or you’ll have sticky situations later.
3. Whisk the dry ingredients: Combine flour, baking soda, baking powder, cinnamon, apple pie spice, and salt in a large bowl. Make sure everything’s evenly distributed.
4. Mix the wet ingredients: In another bowl, whisk together melted butter, egg, both sugars until smooth. Add milk, vanilla, and that cooled apple cider concentrate. The mixture should smell incredible at this point.
5. Bring it all together: Pour the wet mixture into the dry ingredients and fold gently with a wooden spoon. The batter will be thick and slightly sticky – that’s exactly what we want for tender donuts.
6. Fill those molds: I always use a zip-top bag with a corner snipped off to pipe batter into each donut cavity. Fill them about ⅔ full – they’ll puff up beautifully as they bake.
7. Bake to golden perfection: Pop them in the oven for 10-12 minutes. They’re done when the tops spring back when you poke them gently. Let them cool in the pan for 3 minutes before turning out.
8. The coating ritual: Mix your sugar and spices in a shallow bowl. Dip each warm donut in melted butter first, then roll in that cinnamon sugar mixture. The butter helps everything stick perfectly.

How I always get great results with Apple Cider Donuts

The cider reduction is where most people go wrong – don’t rush this step. I like to reduce mine the night before so it’s completely cool and ready to go in the morning.

Watch your oven temperature carefully. These apple cider donuts can go from perfect to overdone quickly, so start checking at the 10-minute mark.

The butter dip before the sugar coating isn’t optional – it creates that bakery-style crust that makes these donuts special. Make sure your butter is melted but not blazing hot, or it’ll melt the sugar coating right off.

Can I make these baked donuts ahead of time?

Absolutely! You can freeze the baked donuts before coating them for up to 2 months. Just thaw them completely and warm briefly in the microwave before dipping in butter and rolling in sugar.

The cider reduction can be done up to 3 days ahead and stored covered in the fridge. Just bring it back to room temperature before using.

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What can I substitute for apple pie spice?

If you can’t find apple pie spice at the store, make your own blend with 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cardamom.

Some folks add a tiny pinch of cloves, but I find it can overpower the apple flavor.

How should I store leftover donuts?

Keep them covered at room temperature for up to 2 days, though they’re honestly best the day you make them.

If they lose their crispness, pop them in a 300°F oven for 2-3 minutes to refresh that coating.

Can I make these without a donut pan?

Sure can! Use a standard muffin tin and fill each cup about ¾ full. Bake at 375°F for 15-18 minutes. They won’t have the classic donut shape, but they’ll taste just as wonderful.

If you’re anything like me and love discovering new fall treats, I’d love for you to follow me on Pinterest where I share all my seasonal baking adventures.

There’s always something cozy bubbling away in my kitchen, and I enjoy sharing those little moments that make home feel extra special.

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The best way I serve Apple Cider Donuts

These apple cider donuts are perfect for lazy weekend mornings when the leaves are changing colors. I love setting them out with hot coffee when family comes to visit in the fall.

They’re also wonderful for tailgate parties or packed in lunch boxes as a special autumn treat.

Sometimes I’ll make a double batch and take them to my kids’ school events – they disappear faster than I can count.