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Nothing feels more comforting than pulling a warm tray of apple cider donuts from your oven and catching those sweet apple and cinnamon smells swirling around the kitchen. These bring cozy autumn vibes right into your home—and you won't have to mess with deep frying at all.
I used to whip these up for my family on chilly weekend mornings—they'd vanish before I even finished glazing them. Now, whenever someone spots apple cider at the grocery store, we all know it's donut time.
Fresh Ingredients List
- Cinnamon sugar or apple cider glaze: Roll or drizzle these over the tops for a great finish and a boost of flavor
- Butter or coconut oil (melted): Makes the donuts rich and soft—good butter or quality coconut oil works best
- Unsweetened applesauce: Gives extra moisture and apple flavor and also keeps things light
- Egg: Brings everything together and adds a little richness
- Brown sugar: Adds moisture and a nice touch of molasses
- Granulated sugar: Sweetens and helps with browning
- Salt: Just a bit will balance out the sweetness and make the flavors really shine—don’t skip it
- Ground nutmeg: Lends warmth and a little complexity; use fresh if you've got it or skip if you want
- Ground cinnamon: This is the fall flavor star, so grab a fresh one for the best taste
- Baking powder and baking soda: These make the donuts rise and keep them fluffy—just double check your boxes aren't old
- All-purpose and whole wheat flour: Combined for a tender donut with a bit of a nutty note
- Apple cider: You'll want the good, fresh kind if you can for the deepest apple kick and to help keep things moist
Simple Steps to Make Them
- Cool and Add Toppings:
- Lift the donuts out after five minutes and let them finish cooling on a rack. While they're still a little warm, roll them in cinnamon sugar or drizzle with glaze—delicious and gooey.
- Bake the Donuts:
- Pop the tray into a 350°F oven and bake for 15 to 20 minutes. Once they're a lovely golden color and a toothpick poked into a donut comes out clean, they're good. Don't bake too long or they'll dry out.
- Pour in and Mix:
- Add the wet bowl to the dry bowl. Use a spatula or wooden spoon to gently mix together just until you can't see flour. If you stir too much, they'll get tough, so stop once everything's mixed.
- Stir Up Wet Ingredients:
- In another big bowl, stir together granulated sugar, brown sugar, egg, applesauce, melted butter, and that cooled reduced cider. Mix well until everything's smooth, so you don't get any unexpected clumps.
- Whisk Dry Ingredients:
- Into your largest bowl, sift or whisk together all-purpose flour, whole wheat flour, baking power, baking soda, both spices, and salt. This gives you even flavor and fluffiness all throughout.
- Reduce Apple Cider:
- Start with apple cider in a small saucepan—heat gently until it simmers down by half. You'll get a thick, syrupy half cup that'll dial up the apple flavor big time.
- Fill Pan with Batter:
- Spoon or pipe the batter (use a zip bag if you want tidiness) into the donut shapes, filling them about two thirds up, so they have space to rise.
- Prep Your Pan:
- Turn your oven on to 350°F. Lightly grease your donut tray with spray or a dab of butter, so the donuts pop out clean. A muffin tray works in a pinch if you don't have a donut mold.
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I secretly love what brown sugar adds here—it's like a cozy caramel hug that fills the kitchen with bakery smells. My kids always try to grab the first warm donut and all that sticky cinnamon sugar just makes things more fun. That's the stuff great memories are made of.
How to Store
Donuts are at their best still warm from the oven, but they'll stay good in a sealed container on your counter for up to two days. Freezing? Lay them on a tray to freeze, then throw them in a freezer bag. Warm them up gently and they taste just like new.
Swap This for That
Use only all-purpose flour if that's what you've got—your donuts will be a little lighter in flavor. Butter can go in place of coconut oil, or switch for completely dairy-free. For egg-free, try a flax egg or any egg replacer. Want to shake up the spices? Mix in a pinch of ginger or cardamom if you feel adventurous.
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How to Serve
They're perfect a little warm as a morning treat with apple cider or your favorite coffee. For dessert, add some fresh apple slices or even a spoonful of whipped cream. Want to make it a party? Set out bowls of cinnamon sugar and apple cider glaze and let everyone decorate their own.
Common Recipe Questions
- → How can I make apple cider more flavorful for baking?
Pour the apple cider into a pot and let it simmer on medium heat. Wait until it's cooked down by half. This makes the apple taste pop in your desserts.
- → Is it okay to swap whole wheat flour with something else?
You bet. All-purpose flour works just fine. Try mixing both if you like—it brings a touch of nuttiness and a little extra fiber.
- → What keeps these donuts so soft and yummy?
It’s that combo of applesauce and flours that makes them super tender. The cooked-down apple cider brings both bold flavor and a soft crumb.
- → What's the trick for cinnamon sugar to stick well?
While the donuts are still just a little bit warm, toss them in cinnamon sugar. It'll cling perfectly and give you that satisfying crunch.
- → How should I keep leftover donuts fresh?
Once completely cool, pop them into an airtight container. You can leave them on the counter for two days or chill them in the fridge to keep them fresh longer.
- → Can I make these donuts if I can’t have gluten?
Yep! Use a 1:1 gluten-free flour instead of wheat flour. Double-check other ingredients so there’s no gluten hiding anywhere else.