These baked apple cider donuts are the ultimate fall treat—dense, cakey, and packed with bold apple spice flavor. What I love most is that they’re baked, not fried, so I can whip them up at home without the fuss. Made with a concentrated apple cider reduction, these donuts bring all the warmth and comfort of an orchard visit right into my kitchen.

Baked Apple Cider Donuts

Why You’ll Love This Recipe

I love how these donuts hit all the right notes for fall. They’re cozy, rich, and incredibly easy to make—no mixer needed. The batter comes together in one bowl, and the concentrated apple cider packs a punch of flavor that really makes these donuts stand out. Dipping them in melted butter and spiced sugar gives them that nostalgic fairground texture without the deep fryer. Perfect for breakfast, brunch, or a fall dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

apple cider
all-purpose flour
baking soda
baking powder
ground cinnamon
apple pie spice (or a mix of cinnamon, cardamom, and nutmeg)
salt
unsalted butter, melted
large egg
packed light or dark brown sugar
granulated sugar
milk (I like to use buttermilk or regular whole milk)
pure vanilla extract

Topping:

granulated sugar
ground cinnamon
apple pie spice
unsalted butter, melted

Directions

I start by reducing the apple cider. I pour 1½ cups into a small saucepan and simmer it over low heat for about 20 minutes until it reduces to ½ cup. I let it cool for at least 10 minutes.
I preheat the oven to 350°F (177°C) and spray my donut pan with non-stick spray.
In a large bowl, I whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
In another bowl, I whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla. Then I add the cooled cider reduction and whisk again until smooth.
I spoon or pipe the batter into the donut pan, filling each cavity only halfway.
I bake the donuts for 10–11 minutes until they spring back when gently pressed.
After cooling for 2 minutes in the pan, I transfer them to a wire rack.
For the topping, I mix granulated sugar, cinnamon, and apple pie spice in a bowl. Once the donuts are cool enough to handle, I dip each one in melted butter and then coat it in the sugar-spice mixture.

Servings and timing

This recipe makes about 12–14 donuts.

Prep Time: 45 minutes (includes cider reduction)
Cook Time: 10 minutes
Total Time: 1 hour

Variations

No donut pan? I make donut muffins using a regular muffin tin—just fill each cup ¾ full and bake for 18–20 minutes.
Mini donuts or donut holes: I use a mini muffin pan and bake for about 8–9 minutes.
Dairy-free option: I use plant-based milk and vegan butter when needed.
Less sweet version: I coat only one side of the donut in sugar, or skip the topping entirely for a more subtle treat.
Extra apple punch: I’ve added a bit of powdered apple cider mix to the coating before—it boosts the flavor beautifully.

Storage/Reheating

I keep the donuts in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I pop them in the microwave for 10–15 seconds. They can also be frozen (coated or not) for up to 2 months. I thaw them overnight in the fridge and warm them up just before serving.

FAQs

What kind of apple cider should I use?

I use real apple cider—either store-bought or homemade. Apple juice won’t give the same depth of flavor, so I always go for the real thing and reduce it to intensify the taste.

Can I make these donuts ahead of time?

Yes, I often make them the day before and reheat them in the morning. They freeze well, too, so I make a big batch and save extras for later.

What if I don’t have apple pie spice?

I mix my own using cinnamon, cardamom, and nutmeg. It’s easy and still gives that warm, autumn flavor.

Why do I need to reduce the cider?

Reducing the cider concentrates the flavor. If I skip this step, the donuts end up tasting bland and too wet. It’s totally worth the extra 20 minutes.

Can I make these without a donut pan?

Absolutely. I make them in a muffin tin and call them “donut muffins.” They taste just as good—just a slightly different shape.

Conclusion

These baked apple cider donuts are my go-to fall indulgence. They’re warm, comforting, and taste like a trip to the pumpkin patch. The cider reduction makes a huge difference, and the cinnamon-sugar coating brings it all together. Whether I’m making them for a weekend brunch or just because I’m craving something sweet and seasonal, they never disappoint. A must-bake for fall.