Apple Cider Donuts are baked with apple cider and spices, brushed with butter, and rolled in sugar for the perfect fall treat. Whether you enjoy them for breakfast or a snack, they’ll quickly become your new fall favorite!
This summer has been a brutally hot one, no doubt. And even this Texas girl who much prefers the heat to the cold, I am ready for cooler temps and all the yummy fall and holiday treats that come with it. So as an unofficial welcome to fall, I’m sharing these delicious Apple Cider Donuts with you.
These donuts are baked, not fried, with a reduced apple cider syrup, cinnamon and nutmeg which give them the perfect fall flavor. You can have them for breakfast, with your afternoon coffee or tea, or even as dessert!
What you need to make Apple Cider Donuts
Full list of ingredients with measurements below in a printable recipe card!
- Apple cider
- Egg
- Granulated sugar
- Brown sugar
- Melted coconut oil (or unsalted butter)
- Milk
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
For the Cinnamon Sugar Coating
- Granulated sugar
- Ground cinnamon
- Unsalted butter
- Caramel Sauce for drizzling, optional!
How to make Apple Cider Donuts
Full printable recipe card below!
- Heat apple cider in a small saucepan, covered, over medium heat until reduced to 1/3 cup. It will become a thick syrup. Set aside to cool.
- In a large mixing bowl, add egg, sugars, coconut oil, milk, and vanilla extract and mix until smooth.
- In another mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- Dump the dry mixture into the wet mixture, along with the reduced apple cider, and mix until just combined. Don’t over-mix! Batter will be sticky!
- Pour batter in a greased donut pan, filling only halfway. You can do this using a cookie scoop, spoon, or put the batter into a frosting bag with a big round tip (I like this way best.)
- Bake at 350 degrees F for about 10 minutes or until an inserted toothpick comes out clean.
- Cool for 5 minutes and then remove from pan.
- While the donuts are cooling, mix together cinnamon and sugar in a bowl or dish wide enough to easily fit the donuts in flat.
- Brush melted butter all over each donut and roll in the bowl of sugar until fully coated. I only buttered and sugared one side, but you can do both if you want! For an extra treat you can also drizzle caramel sauce on the top. I recommend doing this as you are eating them so it doesn’t make a mess it whatever container you store them in.
- Serve warm or room temp.
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Check out more great Fall Flavors recipes below!
Apple Cider Donuts
Ingredients
- 1 1/2 cups Apple cider
- 1 large egg
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3 tbsp melted coconut oil (or unsalted butter)
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 2 Tbsp unsalted butter
- caramel sauce for drizzling, optional
Instructions
- Heat apple cider in a small saucepan, covered, over medium heat until reduced to 1/3 cup. It will become a thick syrup. Set aside to cool.
- In a large mixing bowl, add egg, sugars, coconut oil, milk, and vanilla extract and mix until smooth.
- In another mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- Dump the dry mixture into the wet mixture, along with the reduced apple cider, and mix until just combined. Don’t over-mix! Batter will be sticky!
- Pour batter in a greased donut pan, filling only halfway. You can do this using a cookie scoop, spoon, or put the batter into a frosting bag with a big round tip (I like this way best.)
- Bake at 350 degrees F for about 10 minutes or until an inserted toothpick comes out clean.
- Cool for 5 minutes and then remove from pan.
- While the donuts are cooling, mix together cinnamon and sugar in a bowl or dish wide enough to easily fit the donuts in flat.
- Brush melted butter all over each donut and roll in the bowl of sugar until fully coated. I only buttered and sugared one side, but you can do both if you want! For an extra treat you can also drizzle caramel sauce on the top. I recommend doing this as you are eating them so it doesn't make a mess it whatever container you store them in.
- Serve warm or room temp.
Nutrition
Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.
Monday #FallFlavor Recipes
Beverages
- Apple Cider Mule from Art of Natural Living
- Caramel Apple Sangria from Our Crafty Cocktails
- Jack Rose Cocktail from Books n’ Cooks
Breads
- Apple Cider Donuts from Sweet Beginnings
- Pumpkin Banana Muffins from Hostess At Heart
Salads, Soups, and Sides
- Apple Cranberry Spinach Salad from Cheese Curd In Paradise
- Chipotle Butternut Squash Mash from A Little Fish in the Kitchen
- Cider Baked Squash from Jolene’s Recipe Journal
- Easy Broccoli Cheese Soup from A Kitchen Hoor’s Adventures
- Loaded Cauliflower Casserole from Blogghetti
Main Dishes
- Black Pepper Pork Tenderloin with Fig Preserves from The Spiffy Cookie
- Easy French Onion Chicken Recipe from Family Around The Table
- Maple Bacon Smoked Sausage from Palatable Pastime
Desserts
- Air Fryer Apple Crisp from Devour Dinner
- Air Fryer Apple Pie Egg Rolls from An Affair from the Heart
- Caramel Apple Rice Krispies Treats from Hezzi-D’s Books and Cooks
- Maple Syrup Pancake Cookies from Karen’s Kitchen Stories
- Pumpkin Chocolate Chip Cookies from Best Cookie Recipes
- Pumpkin Dump Cake Recipe from Our Crafty Mom
- Pumpkin Rabdi from Magical Ingredients
- Pumpkin Whoopie Pies from Jen Around the World
Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!
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