If you love cozy fall flavors as much as I do, then you’re in for a real treat with my Baked Cinnamon Crunch Apple Cider Doughnuts Recipe. These doughnuts have all the warm spices and sweet apple goodness you crave, but without the deep frying—making them a lighter, less messy option you can whip up anytime. I absolutely love how these doughnuts turn out soft inside with a satisfying crunchy cinnamon topping that just melts in your mouth. Stick around, because I’m sharing all my tips so you can nail them perfectly at home.

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Why You’ll Love This Recipe

All the Fall Flavors: Apple cider, cinnamon, nutmeg, and a crunchy topping perfectly capture the autumn vibe in every bite.
Baked, Not Fried: These doughnuts are healthier and less messy but still juicy and tender inside.
Easy to Make: With simple ingredients and straightforward steps, even novice bakers will succeed.
Customizable Crunch: I share a foolproof cinnamon sugar crunch topping that you can tweak to your liking.

The image shows many cinnamon sugar donuts placed closely on a white marbled surface. Most donuts are whole, with a rough texture covered in sugar and cinnamon. A few donuts are broken, revealing a soft, golden inside with a slightly crumbly texture. Some donuts are wrapped in thin, translucent white paper, adding layers and depth. Near the donuts, there is a bright red apple and a clear glass cup filled with light brown tea and cinnamon sticks inside. Star anise is scattered around for decoration. The scene looks warm and cozy with soft natural light. Photo taken with an iphone --ar 2:3 --v 7 - Baked Cinnamon Crunch Apple Cider Doughnuts, autumn apple cider donuts, baked fall doughnuts, cinnamon sugar baked doughnuts, no-fry apple cider treats

Ingredients You’ll Need

The magic behind this Baked Cinnamon Crunch Apple Cider Doughnuts Recipe is how the ingredients come together to balance tart, sweet, and spiced flavors. Using apple cider concentrate, warm spices, and fresh apples gives these doughnuts their signature cozy taste. Grab good-quality apple butter and a crisp apple like Honeycrisp for that fresh fruit pop.

Flat lay of a Honeycrisp apple chopped into small pieces, a small pile of dark brown sugar, a few sticks of cinnamon, ground nutmeg and ground ginger scattered delicately, a pat of salted butter partially melted, a small jar of smooth apple butter with a wooden dipper beside it, and a small glass bowl of golden apple cider reduction, all beautifully arranged with warm lighting and natural shadows placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Baked Cinnamon Crunch Apple Cider Doughnuts, autumn apple cider donuts, baked fall doughnuts, cinnamon sugar baked doughnuts, no-fry apple cider treats

Apple cider: Reducing it concentrates the flavor, giving the doughnuts a lovely apple sweetness without extra liquid.
Salted butter: Adds richness and a subtle saltiness that enhances the spices and sweetness.
Vanilla extract: Brings warmth and depth to the batter.
Eggs: Make sure they’re at room temperature for even mixing and fluffier texture.
Apple butter: Intense apple flavor and moistness without weighing down the doughnuts.
Dark brown sugar: Its molasses notes deepen the sweetness and complement those fall spices.
All-purpose flour: The base that holds everything together perfectly.
Baking powder & baking soda: An essential combo for a light yet sturdy crumb.
Ground cinnamon, nutmeg, and ginger: Classic spices that sing the perfect autumn harmony.
Salt: Balances all the sweetness beautifully.
Honeycrisp apple: Adds freshness and a bit of bite with those tender apple chunks.
Cinnamon sugar: The final gorgeous crunch coating for that addictive finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tinkering with this recipe to suit different tastes and dietary needs—and you should too. Whether you’re looking to swap the apples for another fruit or want to make it gluten-free, there are plenty of ways to make this recipe your own.

Use Pears Instead of Apples: I swapped in diced pears once, and it brought a lovely mellow sweetness that my family adored.
Gluten-Free Version: Try a 1-to-1 gluten-free flour blend—I found it works well if you watch the bake time carefully.
Add More Spice: Sometimes I bump up the cinnamon and nutmeg for extra warmth, especially on chillier days.
Make Mini Doughnuts: Use a smaller doughnut pan to create bite-sized treats perfect for parties.

How to Make Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

Step 1: Reduce Your Apple Cider for Intense Flavor

Start by bringing 1 1/2 cups of apple cider to a boil. Don’t rush this part—you want to reduce it by simmering for about 10-15 minutes until it thickens and you’re left with roughly 1/2 cup. This concentrates the apple flavor so your doughnuts won’t be watery and will have that perfect, sweet apple punch. After you remove it from the heat, stir in the melted butter and let the mixture cool completely before adding it to your batter. Trust me, this step makes all the difference!

Step 2: Mix Your Doughnut Batter with Care

In a large bowl, combine the cooled boiled cider with eggs, apple butter, vanilla extract, and dark brown sugar. I usually whisk this until it’s smooth and glossy. Then, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt before folding them gently into the wet ingredients. You want to mix until just combined—don’t overmix or your doughnuts might be too dense. Lastly, toss your chopped Honeycrisp apples in a bit of cinnamon sugar to add a sweet spice layer before folding them into the batter. These apple bits add fresh bursts of flavor in every bite!

Step 3: Whip Up the Signature Cinnamon Crunch Topping

In a small bowl, stir together more dark brown sugar, a bit of flour, cinnamon, and melted butter until crumbly. This topping is what sets these doughnuts apart—it bakes into a crisp, buttery crust that contrasts perfectly with the soft interior. You’ll want to sprinkle this generously over your batter once you’ve filled your doughnut pan halfway.

Step 4: Baking and Finishing Touches

Fill each doughnut cup halfway with batter, then cover with the cinnamon crunch topping. Pop them in a 350°F oven and bake for 13-14 minutes until the doughnuts are just set. I like to let them cool for about 5 minutes in the pan, then carefully run a knife around the edges to loosen and turn them out. While they’re still warm, toss them in cinnamon sugar for that final melt-in-your-mouth coating. These doughnuts are best enjoyed slightly warm, so grab one fresh from the oven—you’re going to love that crackly cinnamon crunch!

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Pro Tips for Making Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

Don’t Skip Reducing the Cider: This step really sharpens the apple flavor so your doughnuts aren’t watery or bland.
Room Temperature Eggs: They blend better and create a lighter texture—cold eggs can cause lumpy batter.
Handle the Batter Lightly: Overmixing can make the doughnuts tough; fold until just combined.
Warm Doughnuts for Coating: Toss them in cinnamon sugar while still warm for that perfect sticky-sweet finish that sticks like magic.

How to Serve Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

The image shows several crescent-shaped cookies covered in a coarse layer of cinnamon sugar. The cookies are golden brown with a slightly rough texture beneath the sugar coating. Some cookies are stacked in a loose pile, while others are individually wrapped in translucent white paper. The cookies have a crumbly look, with one cookie broken open to reveal a soft yellow interior. In the background, there is a bright red apple and a clear glass jar filled with more cookies and cinnamon sticks on top. The setting uses a white marbled surface underneath all the items. photo taken with an iphone --ar 2:3 --v 7 - Baked Cinnamon Crunch Apple Cider Doughnuts, autumn apple cider donuts, baked fall doughnuts, cinnamon sugar baked doughnuts, no-fry apple cider treats

Garnishes

I often add an extra pinch of cinnamon sugar on top just before serving—adds a little sparkle-like sweetness and a touch more crunch. A light dusting of powdered sugar also looks pretty and balances the spice. Sometimes, a drizzle of caramel sauce over the doughnuts really ups the indulgence level without feeling over-the-top.

Side Dishes

Serve these doughnuts alongside a hot cup of spiced chai tea or freshly brewed coffee for a cozy morning. If you’re doing brunch, I like pairing them with warm apple butter yogurt or a maple-glazed bacon—sweet and savory is a combo my family goes crazy for!

Creative Ways to Present

For special occasions, I’ve served these doughnuts stacked on a wooden board with small bowls of cinnamon sugar and caramel sauce so guests can help themselves. You can also thread twine around them for a rustic gift idea or put a festive fall leaf underneath each for a seasonal touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. I suggest placing a paper towel inside the container to absorb moisture and keep the crunch topping crisp. They’re still great cold, but the magic really blossoms when they’re warm.

Freezing

These doughnuts freeze beautifully! Just wrap each one tightly in plastic wrap, then pop them in a freezer bag. When I’ve done this, they keep well for up to a month. Perfect for making ahead of a big gathering or saving some treats.

Reheating

To reheat frozen or stored doughnuts, I like to microwave them for 15-20 seconds or warm them in a 300°F oven for about 5 minutes. This brings back that fresh-from-the-oven feel and revives the crunch on top without drying them out.

FAQs

Can I make the Baked Cinnamon Crunch Apple Cider Doughnuts Recipe dairy-free?

Absolutely! You can swap the butter with a non-dairy margarine or coconut oil for both the batter and the topping. The flavor will remain deliciously spiced and moist, just keep an eye on the baking time as it might vary slightly depending on the substitution.
What if I don’t have a doughnut pan?

No worries! Use a 12-cup muffin pan instead. Just fill each cup halfway with batter and top with the cinnamon crunch. The end result will be more like cinnamon sugar-topped apple muffins, which are equally delightful.
Can I prepare the batter ahead of time?

I recommend making the batter fresh for best rise and texture, but if you need to, you can prepare it and store it in the fridge overnight. Bring it back to room temperature and give it a gentle stir before baking.
How do I know when the doughnuts are done baking?

You’ll want to bake until the tops are just set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Overbaking can dry them out, so keep an eye near the end of baking time—these go fast!
Can I add nuts or other mix-ins?

Definitely! Chopped toasted pecans or walnuts work wonderfully here for extra crunch. Just toss them with the apples before folding into the batter to keep them evenly distributed.

Final Thoughts

This Baked Cinnamon Crunch Apple Cider Doughnuts Recipe quickly became one of my favorite fall baking projects because it captures the essence of the season with minimal fuss. Whether you’re making a seasonal treat for family or hosting friends, these doughnuts are always a hit. I encourage you to try them out—you’ll enjoy the cozy aromas, the buttery crunch, and that tender crumb as much as I do. Plus, they’re just downright fun to make. So grab your doughnut pan (or muffin tin!), and let’s bake up some autumn magic together!