Autumn baking wouldn’t feel complete without the warm aroma of cinnamon, nutmeg, and apple cider filling your kitchen. These baked apple cider donuts bring everything you love about a cozy fall treat—fluffy texture, subtle sweetness, and comforting spice—without the need for frying. Made with simple pantry ingredients and baked in under 20 minutes, they’re a healthier take on the classic fairground favorite. Whether you enjoy them plain, dusted with cinnamon sugar, or drizzled with a light apple cider glaze, these donuts will quickly become your go-to recipe all season long.
Why You’ll Love These Baked Apple Cider Donuts
Unlike traditional fried donuts, this version is oven-baked, dairy-free, and easily adaptable. They’re light yet moist, with just the right balance of sweetness and spice. Plus, the recipe allows flexibility: swap in almond butter for richness, applesauce for a lighter texture, or pumpkin puree for a seasonal twist. These donuts are just as delicious with coffee in the morning as they are served as a festive dessert.
Key Ingredients That Make the Difference
- Apple cider: Infuses the batter with natural fruitiness and moisture.
- Vinegar: Reacts with the baking powder for a fluffy rise.
- Vanilla extract: Enhances the warm spice notes.
- Fat options: Oil yields a classic soft crumb, while almond butter or pumpkin puree adds unique depth.
- Natural sweeteners: Maple syrup, honey, or agave provide sweetness with more flavor complexity than refined sugar.
- Spices: Cinnamon and nutmeg create that signature autumn taste.
Step-by-Step: How to Make Apple Cider Donuts
- Mix the wet ingredients: Whisk together cider, vinegar, vanilla, and your chosen fat. Stir in the maple syrup or sweetener of choice.
- Combine the dry mixture: Blend flour, baking powder, salt, cinnamon, and nutmeg.
- Bring it together: Gently fold wet and dry ingredients into a smooth batter without over-mixing.
- Prepare your pan: Lightly grease a donut pan (or mini muffin tin if you prefer donut holes).
- Fill and bake: Spoon or pipe the batter into the molds. Bake at 350°F (175°C) for 8–10 minutes, until springy to the touch.
- Cool and finish: Let donuts cool before removing. Dust with cinnamon sugar or glaze with apple cider icing.
Variations to Try
- Pumpkin spice donuts: Replace applesauce with pumpkin puree and add a pinch of cloves or ginger.
- Gluten-free option: Use a reliable gluten-free flour blend for a celiac-friendly version.
- Sugar-free adaptation: Opt for a low-carb sweetener like monk fruit or erythritol.
- Mini donut holes: Use a mini muffin tin for bite-sized treats.
Serving Suggestions
These donuts shine on their own but pair beautifully with:
- A warm mug of spiced chai or hot apple cider.
- A drizzle of cream cheese glaze for extra indulgence.
- Fresh apple slices and caramel sauce for a fun dessert platter.
Storage and Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 4–5 days.
- Freezer: Freeze cooled donuts for up to 2 months. Thaw and warm in the oven for a just-baked taste.
Troubleshooting & Tips for Success
- Avoid overmixing: This ensures your donuts stay tender, not tough.
- Don’t skip the vinegar: It’s crucial for the lift and texture.
- Grease the pan well: To avoid sticking, even with nonstick pans.
- Check doneness early: Oven times vary; they should spring back lightly when pressed.
Why These Donuts Are Healthier
By baking instead of frying, you significantly reduce oil content. Using natural sweeteners like maple syrup adds flavor complexity while cutting down on refined sugar. Plus, the flexibility of swapping in pumpkin puree or almond butter means you can tailor them to your nutritional preferences.
Final Thoughts
These easy baked apple cider donuts combine the nostalgic flavor of fall with a lighter, modern twist. Whether you’re hosting brunch, baking for family, or simply craving something cozy with your afternoon coffee, they deliver all the seasonal flavor you want—without the hassle of deep frying.
Baked Apple Cider Donuts
Ingredients
Wet Ingredients
- ⅓ cup apple cider
- 1 tsp white or apple cider vinegar
- ½ tsp pure vanilla extract
Fat & Sweetener Options
- 3 tbsp oil, almond butter, applesauce, or pumpkin puree Choose based on desired texture
- ¼ cup pure maple syrup, honey, or agave Alternative: granulated sugar
Dry Ingredients
- 1 cup flour white, spelt, oat, or gluten-free blend
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
Prepare Wet Ingredients
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan or mini muffin tin.
- In a mixing bowl, whisk together apple cider, vinegar, vanilla, and your chosen fat. Stir in the maple syrup, honey, or agave.
Prepare Dry Ingredients & Mix
- In a separate bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
- Gently fold the dry mixture into the wet ingredients until a smooth batter forms. Avoid over-mixing to keep donuts tender.
Bake & Finish
- Spoon or pipe the batter into the prepared pan.
- Bake for 8–10 minutes, until donuts are risen and spring back lightly when touched.
- Allow to cool before removing from the pan. Optionally, dust with cinnamon sugar or drizzle with an apple cider glaze.
Notes
- Do not overmix batter to keep donuts tender.
- Grease the pan well to prevent sticking.
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