Apple spice is probably the most underrated fall flavor. Pumpkin gets all the attention, but apple is just as cozy and festive! If you’re not on your apple spice game yet, try out these Apple Cider Donuts! Made with a perfect mix of warm spices and tangy cider, these donuts are equally sweet, spicy, and delicious.
The trick to the great apple cider flavor is to reduce the apple cider! Cook 1 ½ cups apple cider down until it’s ½ cup. It concentrates the liquid so that it’s super flavorful without adding too much moisture to the batter.
The batter is super easy and makes wonderfully cakey and moist donuts! These donuts are baked too, so you don’t have to fuss with a deep fryer and oil. Just pop them in the oven and in 10 minutes you’ll have the softest, most delicious homemade apple cider donuts.
If you don’t have a donut pan, you should invest in one! You can find them online or pretty much wherever you buy kitchen supplies. There are tons out there so find your favorite!
This recipe was adapted from Sally’s Baking Addiction with a few changes!
Bold Baked Apple Cider Donuts
- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) Lehi Mills Peacock all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin 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, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon pumpkin pie spice
- 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). Depending on your stove it could take anywhere from 20-40 minutes. Set aside to cool for 10 minutes.
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. After that, pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. The batter will be slightly thick.
- Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. If you fill them too much your donuts won’t have a hole in the middle.
- 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.
- Coat the donuts: Combine the granulated sugar, cinnamon, and pumpkin pie spice together in a medium bowl. Once cool enough to handle, generously coat each donut in the sugar topping.
- Importantly, 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.