Can I use apple juice instead of apple cider?

While apple juice will technically work, it lacks the rich, complex flavor of apple cider. Cider contains more apple solids and spices that create that authentic fall flavor when reduced. If you must use juice, look for unfiltered apple juice for the closest substitute.

Why do I need to reduce the apple cider?

Reducing the cider concentrates its flavor significantly, allowing you to get intense apple taste without adding too much liquid to the batter. This step is crucial for that distinctive apple cider donut flavor and shouldn't be skipped.

Can I make these without a donut pan?

Absolutely! You can make these as muffins in a standard muffin tin (bake for 18-20 minutes) or as mini donut holes in a mini muffin pan (bake for 8-9 minutes). The coating process remains the same.

My donuts stuck to the pan. What went wrong?

This typically happens when the pan isn't greased thoroughly enough. Be generous with your non-stick spray, making sure to coat all surfaces of each cavity. Also, letting them cool for exactly 2 minutes (not longer) before removing helps – they're still flexible enough to release but firm enough to hold their shape.

Baked Apple Cider Donuts Recipe

Description

These baked apple cider donuts are the perfect fall treat. With their warm spices, sweet apple cider essence, and a buttery cinnamon-sugar coating, they deliver all the cozy flavors of the season. Soft, fluffy, and baked to perfection, these donuts are easy to make and even easier to enjoy. Whether served fresh or stored for later, they are a delightful addition to your autumn mornings or holiday gatherings.

Ingredients

Units Scale

For the Donuts

1 and 1/2 cups (360ml) apple cider
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/4 teaspoon salt
2 tablespoons (28g) unsalted butter, melted
1 large egg, at room temperature
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (120ml) milk, at room temperature
1 teaspoon pure vanilla extract

For the Topping

1 cup (200g) granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon apple pie spice
6 tablespoons (85g) unsalted butter, melted

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Instructions

Reduce the Apple Cider
Stir the apple cider occasionally in a small saucepan over low heat. Simmer until you’re left with about 1/2 cup (120ml). This process typically takes around 20 minutes. If there are any spices or solids on top, leave them. Let the reduced cider cool for 10 minutes.
Prepare Your Baking Tools
Preheat your oven to 350°F (177°C). Spray the donut pan with non-stick spray and set it aside.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt. This will ensure the ingredients are evenly distributed.
Mix the Wet Ingredients
In a separate bowl, whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Add the reduced apple cider to the mixture and combine well.
Combine the Batter
Pour the wet ingredients into the dry ingredients. Whisk the mixture until smooth and fully combined. The batter will be slightly thick.
Fill the Donut Pan
Spoon or pipe the batter into the donut cavities. To make the process easier, use a large zipped-top bag with one corner cut off. Fill each cavity about halfway full.
Bake the Donuts
Bake the donuts for 10-11 minutes or until the edges and tops are lightly browned. Gently press the top of a donut with your finger—if it bounces back, they’re done. Remove the donuts from the pan after 2 minutes of cooling and transfer to a wire rack. Re-grease the pan and bake any remaining batter.
Coat the Donuts
Mix the granulated sugar, cinnamon, and apple pie spice in a medium bowl. Once the donuts are cool enough to handle, dip both sides of each donut into the melted butter, then generously coat them in the sugar mixture.
Serve and Store
The donuts are best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Notes

Make Ahead Instructions: Donuts, coated or plain, can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave for a few seconds.
Milk Options: Buttermilk is ideal, but regular milk (dairy or plant-based) works well. For a denser texture, you can substitute 1/2 cup plain yogurt or sour cream.
No Donut Pan? You can make donut muffins using a standard 12-cup muffin pan. Fill each cavity 3/4 full and bake at 350°F (177°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Mini Donuts or Holes: For smaller treats, bake mini donuts or donut holes in a mini muffin pan. Fill cavities 3/4 full and bake at 350°F (177°C) for 8-9 minutes.
Homemade Apple Pie Spice: If unavailable, mix cinnamon, cardamom, and nutmeg to create your own.

Nutrition

Serving Size: 1 donut
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 23mg