Baked Apple Cider Donuts

Baked Apple Cider Donuts

Apples, apple cider, and apple cider donuts are perfect representations of fall. In fact, I like to enjoy all three together and savor the flavor of fall.

I was born and raised in New England and lived there until I moved to Florida to attend graduate school. One of my favorite things about New England is apple season. Apple picking, apple cider and of course, fresh warm apple cider donuts. To this day, my favorite apples are McIntosh. I love how they are sweet, juicy and tender. I even love the scent of McIntosh apples. I remember having huge bags full of McIntosh apples and trying to find various ways to eat them, cook them or can them as quick as possible. Now, every fall season, I search every possible store to get my hands on McIntosh apples and apple cider.

Even if you don’t live where you can go apple picking and sample freshly pressed cider, you can certainly make homemade apple cider donuts. These baked apple cider donuts are the perfect fall treat. They only require one bowl and are relatively quick and easy. Since they are baked, they are light and fluffy. I love serving them with a cup of cold apple cider or a cup of hot coffee.


Baked Apple Cider Donuts

Baked Apple Cider Donuts

Baked Apple Cider Donuts

I also grew up in the land of Dunkin’ Donuts, so for me they are donuts, but I understand that doughnuts are the same thing : )

Yields 1 dozen

Baked Apple Cider Donuts
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  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. cinnamon
  • pinch of nutmeg
  • 1 tsp. salt
  • ½ cup apple cider
  • ¼ cup milk
  • 2 eggs, beaten
  • 1 tsp. vanilla extract
  • 1 tbsp. butter, melted
  • Cinnamon-Sugar Topping:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 tbsp. cinnamon
  • 2 tbsp. butter, melted


  1. Preheat the oven to 325 degrees. Spray donut pan with cooking spray.
  2. To make the donuts, combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl. Add cider, milk, eggs, vanilla and melted butter. Mix until well blended.
  3. Fill each donut cup about ¾ full (I use a pastry bag with the end snipped to do it neatly.) Bake for 10 minutes until donuts spring back when touched. Allow to cool slightly before removing from pan.
  4. To make the cinnamon-sugar topping, mix together sugar, brown sugar and cinnamon in a shallow bowl until well combined. Brush each donut with melted butter then toss in cinnamon-sugar mixture until evenly coated.

adapted from Foodie Misadventures