Apple Cider Doughnuts

Fall is my favorite. As the leaves begin to turn and a crisp chill fills the air, there's nothing quite like the comforting aroma of freshly baked goods wafting from the kitchen. And what better way to celebrate the fall season than with a classic treat - apple cider donuts! They are moist, dense, host a cinnamon crumble texture and best of all baked and not fried. 

Happy baking! 

I added a quick salted maple caramel icing drizzle.

Baked Apple Cider Donuts

4.7 from 174 reviews

• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 12-14 donuts

Ingredients

• 1 and 1/2 cups (360ml) apple cider reduction
• 2 cups (250g) all-purpose flour 
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice
• 1/4 teaspoon salt
• 2 Tablespoons (30g) 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 of buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Topping

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

Instructions

1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
5. Spoon the batter into the donut cavities—for ease, use a piping bag and pipe the batter into each donut cup, filling about halfway.
6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Note: you can easily convert this donut to pumpkin pie donuts. You can make this recipe with pumpkin puree instead of apple cider and swap out the apple pie spice to pumpkin pie spice.