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Baked Apple Cider Donuts

Baked Apple Cider Donuts

The Foodie Physician
These delicious Baked Apple Cider Donuts are baked in the oven and dusted in cinnamon sugar- they’re the perfect fall treat!
5 from 2 votes
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 125 kcal


  • 1 ½ cups apple cider
  • 2 cups flour (I use a mixture of all purpose and white whole wheat flour)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1/8 teaspoon cardamom (optional)
  • ¼ teaspoon kosher salt
  • ½ cup buttermilk, room temperature
  • ¾ light brown sugar or coconut sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted

Cinnamon sugar topping

  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon unsalted butter, melted


  • Preheat oven to 350 °F. Brush two 6-cavity donut baking pans with melted butter or spray with cooking spray. If making donut holes, use two 24-cup mini muffin pans.
  • Heat the apple cider in a saucepan. Simmer over medium heat until it has reduced to ½ cup, stirring occasionally. This will take about 20 minutes. Remove from heat and let the reduced cider cool. This step can be done ahead of time and the cider can be refrigerated.
  • Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt together in a large bowl.
    Baked Apple Cider Donuts
  • Whisk the reduced apple cider, buttermilk, sugar, egg, vanilla and melted butter together in a large bowl.
    Baked Apple Cider Donuts
  • Add the dry ingredients to the wet ingredients and stir until just combined (the batter will have some small lumps). Do not overmix.
    Baked Apple Cider Donuts
  • Spoon or pipe the batter into the prepared donut pans, filling the wells about ¾ full. You can make a piping bag by taking a large zipped-top bag and cutting one of the corners off. If making donut holes, spoon or pipe the batter into a mini muffin pan, filling the wells about ½ full.
    Baked Apple Cider Donuts
  • Bake donuts in the oven for 10-12 minutes until puffed up and lightly browned. Bake donut holes for 9-10 minutes. Remove from oven and cool for a few minutes. Transfer donuts to a wire rack.
    Baked Apple Cider Donuts Baking
  • To make the cinnamon sugar topping, mix the sugar and cinnamon together in a shallow bowl. Brush the tops of the donuts with a little melted butter and then dip them in the cinnamon sugar, coating them well.
    Baked Apple Cider Donuts
  • The donuts are best when served immediately. They can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.



Calories: 125kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 99mg | Fiber: 2g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Keyword apples, donuts
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