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Baked Apple Cider Donuts

These Baked Apple Cider Donuts are soft and tender, full of warm Fall spices, and covered in a crunchy cinnamon sugar coating!

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12 -
Calories: 248 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

Donuts
  • 1 1/2 cups apple cider
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 1/2 cup full fat buttermilk
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 Tbsp unsalted butter melted
  • 1 1/2 tsp vanilla extract
Topping
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 5 Tbsp unsalted butter melted

Instructions

Reduce apple cider
    Cup of Yum
  1. Add apple cider to a small saucepan and bring it to a boil over MED HIGH heat. Once boiling, reduce heat to LOW/MED-LOW and simmer until cider reduces to 1/2 cup, pouring into a liquid measuring cup to be precise. This process usually takes me about 15 minutes.
  2. Let cider cool to room temperature.
Make donuts
  1. Preheat oven to 375°F and spray a donut pan with cooking spray. Set pan aside.
  2. In a large mixing bowl, add the flour, cornstarch, baking powder, cinnamon, salt, and nutmeg. Whisk together to combine well.
  3. In another mixing bowl, add the buttermilk, brown sugar, granulated sugar, egg, melted butter, vanilla and cooled apple cider reduction. Whisk to combine well.
  4. Pour the milk mixture into the large mixing bowl with the flour mixture. Stir until just combined and no flour streaks remain.
  5. Transfer batter to a piping bag, or large zip top bag. Cut about 1/2 an inch off of the corner of the bag.
  6. Pipe the batter into the donut cavities of the prepared donut pan, filling the cavities about halfway.
  7. Bake in preheated oven for 8-10 minutes, until a toothpick inserted in the donut comes out clean or with a few moist crumbs. Another way to tell if they are done is to lightly touch the top of a donut. If it springs back, it's done.
  8. Transfer baked donuts to a wire cooling rack. Re-grease donut pan and repeat with any remaining batter.
Top the donuts
  1. In a shallow bowl, combine 1/2 cup granulated sugar and 2 tsp ground cinnamon.
  2. Brush donuts, one at a time, with melted butter, coating all sides. Dip the donut into the cinnamon sugar mixture, then transfer donut back to the wire rack. Repeat with remaining donuts.

Notes

  • Recipe makes approximately 12-16 donuts.
  • You can reduce the apple cider in advance.  Reduce to 1/2 cup, let cool, then refrigerate for a day or two, until you're ready to bake.
  • If you don't have a donut pan, and don't want to buy one, you can make donut muffins! Scoop batter into a greased muffin pan, filling about 2/3 or 3/4 of the way full. Bake at 350°F for about 17-20 minutes. Brush with butter and roll in cinnamon sugar. 
  • You can also make mini muffins (or baked donut holes), by scooping batter into a greased mini muffin pan, filling about 3/4 of the way full.  Bake at 350°F for about 8-9 minutes.

Nutrition Information

Calories 248kcal (12%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 34mg (11%) Sodium 119mg (5%) Potassium 154mg (4%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 245IU (5%) Vitamin C 1mg (1%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12-

Amount Per Serving

Calories 248

% Daily Value*

Calories 248kcal 12%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 34mg 11%
Sodium 119mg 5%
Potassium 154mg 3%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 245IU 5%
Vitamin C 1mg 1%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.