Spiced Apple Cider Donuts Recipe – Easy Homemade Fall Treat

The aroma of warm apple cider and cinnamon drifting through my kitchen is honestly one of my favorite parts of fall. There’s something magical about biting into a soft, spiced apple cider donut—especially when it’s still warm and dusted with cinnamon sugar. I remember the first time I made a batch of these irresistible spiced apple cider donuts at home. It was a chilly autumn morning, and the trees outside were showing off their brightest colors. I’d picked up some fresh apple cider from a local orchard, and I was determined to capture that cozy, nostalgic feeling of a country fair right in my own kitchen.

Spiced apple cider donuts aren’t just for cider mills or fancy bakeries—you can totally make them at home, and, honestly, they taste even better fresh out of your oven. Over the years, I’ve tweaked and tested this recipe until I landed on the perfect balance of apple flavor, warm spices, and tender crumb. They’re a dream for breakfast, dessert, or even a fun weekend baking project with kids. If you love donuts but don’t want the fuss of deep-frying, you’re in for a treat—these are baked, not fried, but just as satisfying. Whether you’re throwing a fall brunch, hosting a Halloween get-together, or just want a sweet snack with your coffee, this spiced apple cider donuts recipe has you covered. Trust me, after you try these, you’ll find yourself craving them every autumn (and maybe even in the middle of July—no judgment!).

As someone who loves comfort baking but also appreciates a manageable recipe, I’ve worked hard to keep this approachable. You don’t need any fancy equipment or hard-to-find ingredients. Just a good donut pan, some pantry staples, and a bottle of apple cider. If you’re ready to fill your home with the coziest fall vibes, let’s get started on these spiced apple cider donuts. They’re bound to become a seasonal favorite in your home too!

Why You’ll Love This Spiced Apple Cider Donuts Recipe

• Quick & Easy: You can whip up a batch of these spiced apple cider donuts in under an hour. Perfect for busy mornings, impromptu gatherings, or when you just can’t wait for a sweet treat.
• Simple Ingredients: No need for a special trip to the store. Most of what you’ll need is probably already in your pantry. The apple cider is the star, but everything else is basic—think flour, sugar, eggs, and classic spices.
• Perfect for Fall Occasions: These donuts are the ultimate autumn treat for brunches, bake sales, tailgating, or cozy evenings by the fire. They look beautiful on a serving platter and are totally Pinterest-worthy!
• Crowd-Pleaser: I’ve yet to meet a kid (or adult) who can resist these. They disappear fast—so maybe double the recipe if you’re baking for a group.
• Unbelievably Delicious: The combination of reduced apple cider, cinnamon, nutmeg, and a tender, cake-like crumb is nostalgic and comforting. Every bite is like a little taste of fall.

What really sets my spiced apple cider donuts recipe apart is the way I reduce the cider to concentrate its flavor. This step makes all the difference—a tip I picked up after a few disappointing batches early on (let’s just say, watery cider equals bland donuts). I also use a generous mix of spices and a touch of brown sugar for depth. And, because they’re baked, you get all the comforting flavor without the mess of frying. For me, these donuts are more than just a treat—they’re a way to bring people together and create new traditions. Every time I make them, friends and family ask for the recipe (and I always tuck a few aside for myself!).

So, if you want a recipe that’s no-fuss, totally delicious, and guaranteed to wow anyone who tries it, these spiced apple cider donuts are it. They’re the kind of homemade treat that’ll have you looking for excuses to bake “just one more batch.”

What Ingredients You Will Need

This spiced apple cider donuts recipe uses a handful of wholesome ingredients that pack in tons of flavor. You’ll be surprised how much apple and spice goodness you can get from just a few pantry staples and a bottle of cider. Here’s what you’ll need for these cozy treats:

• Apple Cider (not apple juice): The real star! Use fresh, unfiltered cider for the best flavor. Reducing it intensifies the apple taste (don’t skip this step).
• All-Purpose Flour – 2 cups (240g): Standard flour gives the donuts structure and a tender crumb. You can swap half for whole wheat if you like a heartier bite.
• Baking Powder – 2 teaspoons: Helps the donuts puff up and keeps them light.
• Baking Soda – 1/2 teaspoon: Extra lift, especially when paired with the acidity of the cider.
• Ground Cinnamon – 2 teaspoons: The classic fall spice. If you love cinnamon, feel free to add a pinch more!
• Ground Nutmeg – 1/2 teaspoon: Adds warmth and that classic “donut shop” flavor.
• Ground Allspice – 1/4 teaspoon: Optional, but it gives an extra layer of warmth and complexity.
• Salt – 1/2 teaspoon: Balances the sweetness and brings out the flavors.
• Unsalted Butter – 4 tablespoons (56g), melted and slightly cooled: Adds richness and keeps the donuts soft. You can use coconut oil for a dairy-free version.
• Brown Sugar – 1/2 cup (100g): Deepens the flavor and keeps things moist. I like using light brown sugar, but dark works if that’s what you have.
• Granulated Sugar – 1/4 cup (50g) for batter, plus more for coating: Adds sweetness and a classic donut crumb.
• Large Eggs – 2, at room temperature: Bind everything together and give the donuts their structure.
• Pure Vanilla Extract – 1 teaspoon: Rounds out the flavors and adds a bakery-style aroma.
• Milk – 1/4 cup (60ml), any kind: Adds moisture. Use dairy-free milk if you prefer.
• Cinnamon Sugar Topping: Mix 1/2 cup (100g) granulated sugar with 1 tablespoon ground cinnamon.
• Melted Butter – 2 tablespoons (28g): For brushing the warm donuts before rolling in cinnamon sugar. If you need a non-dairy option, use melted vegan butter or coconut oil.

Ingredient Tips:

• For a stronger apple flavor, always reduce your cider.
• If you want gluten-free spiced apple cider donuts, swap in a measure-for-measure GF flour blend (I’ve had good luck with King Arthur).
• No allspice? Just add a pinch more nutmeg or cinnamon.
• Fresh eggs make a difference—if yours have been sitting in the fridge for weeks, try to get a new dozen.
• Don’t worry if you only have apple juice; add an extra pinch of cinnamon and allspice, and you’ll still get lovely cozy flavor.

You’ll notice nothing fancy here—just the right combination of simple ingredients, each playing its part to create classic, crave-worthy spiced apple cider donuts!

Equipment Needed

Here’s what you’ll need to make your spiced apple cider donuts at home—no commercial kitchen required!

• Donut Pan: A nonstick 6- or 12-cavity donut pan is essential for that classic donut shape. If you don’t have one, a muffin tin works in a pinch—just know you’ll get “donut muffins.”
• Medium Saucepan: For reducing the apple cider. A heavy-bottomed pan prevents burning and makes clean-up easier.
• Mixing Bowls: At least two—one for dry and one for wet ingredients. Glass or stainless steel are my go-to because they don’t hang onto odors.
• Whisk & Spatula: A sturdy whisk for combining ingredients and a flexible spatula for scraping every last bit of batter.
• Measuring Cups & Spoons: For accuracy. I always use dry cups for flour and sugar, liquid for milk and cider.
• Cooling Rack: Helps the donuts cool evenly and keeps the bottoms from getting soggy.
• Pastry Brush: For brushing melted butter before coating in cinnamon sugar. If you don’t have one, a small spoon works in a pinch.
• Piping Bag or Zip-Top Bag: Makes filling the donut pan less messy. I’ve even snipped the corner off a freezer bag—easy and no cleanup worries.

I’ve tried cheap donut pans and pricier ones; honestly, as long as you grease them well, even the $10 pans work just fine. Just avoid metal utensils that could scratch the nonstick surface—plastic or silicone is your friend here. If you’re new to baking with a donut pan, don’t stress! After a batch or two, you’ll be a total pro.

Preparation Method

1. Reduce the Apple Cider:
   • Pour 1 1/2 cups (360ml) apple cider into a medium saucepan.
   • Bring to a gentle boil over medium-high heat, then reduce to a simmer.
   • Let it simmer, stirring occasionally, until it reduces to about 1/2 cup (120ml). This usually takes 15-20 minutes.
   • Keep an eye on it—don’t let it boil dry! The cider should look syrupy and smell intensely apple-y.
   • Set aside to cool for at least 10 minutes.
2. Preheat & Prep:
   • Preheat your oven to 350°F (175°C).
   • Grease your donut pan thoroughly with butter or nonstick spray. I always run a paper towel through the rings to catch any missed spots.
3. Mix Dry Ingredients:
   • In a large bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice (if using), and 1/2 teaspoon salt.
   • Make sure there are no clumps—smooth, even mixing helps get that perfectly tender crumb.
4. Combine Wet Ingredients:
   • In a separate bowl, whisk together 4 tablespoons (56g) melted butter, 1/2 cup (100g) brown sugar, 1/4 cup (50g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/4 cup (60ml) milk, and the cooled, reduced apple cider.
   • Whisk until smooth—don’t worry if it looks a little thick.
5. Make the Batter:
   • Pour the wet ingredients into the dry ingredients.
   • Use a spatula to gently fold everything together. Don’t overmix—it’s okay if you see a few streaks of flour. Overmixing can make donuts tough!
   • The batter will be pretty thick—that’s perfect for piping.
6. Fill the Donut Pan:
   • Spoon the batter into a piping bag or a zip-top bag with the corner snipped off.
   • Pipe the batter evenly into the prepared donut pan, filling each well about 3/4 full.
   • If you don’t have a piping bag, two spoons work—just go slowly.
7. Bake:
   • Bake in the preheated oven for 12-15 minutes, or until the donuts spring back when lightly pressed and a toothpick comes out clean.
   • They should be lightly golden on top and smell like pure autumn magic.
   • If you’re unsure, err on the side of underbaking—they’ll finish setting as they cool.
8. Cool Slightly:
   • Let the donuts cool in the pan for 5 minutes, then gently turn them out onto a wire rack.
   • If they stick, run a thin spatula around the edges—don’t force them out, or they might tear.
9. Cinnamon Sugar Coating:
   • While the donuts are still warm, brush each one lightly with melted butter (about 2 tablespoons / 28g).
   • Roll or sprinkle generously with your cinnamon sugar mixture (1/2 cup sugar + 1 tablespoon cinnamon).
   • For best results, coat while they’re warm—the sugar sticks beautifully.
10. Serve & Enjoy:
    • Serve warm, right away, or cool completely and store as directed below. They’re truly irresistible when fresh, but still delightful later!

Personal Tips:

• Reducing the cider really is the secret—don’t rush this step!
• If your batter is too thick to pipe, add a splash more milk.
• Don’t skip the cinnamon sugar coating. It’s the finishing touch that makes these taste like true cider mill donuts.

Cooking Tips & Techniques

Making spiced apple cider donuts is simple, but there are some tricks I’ve learned along the way that make a big difference:

• Reduce the Cider Properly: Don’t walk away while reducing the cider—once it starts to thicken, it can go from perfect to burned in a flash. I’ve lost a few batches to distraction!
• Don’t Overmix the Batter: Fold until just combined. Overworking the batter creates tough, chewy donuts instead of soft, cake-like treats.
• Grease the Pan Generously: Even “nonstick” pans need a good coating of butter or spray. A stuck donut is a sad donut—trust me, I’ve pried out a few in my time and they never look as cute.
• Use Room Temperature Eggs: Cold eggs can make the butter seize up and create lumpy batter. If you forget to take them out ahead, just soak them in warm water for five minutes.
• Pipe the Batter for Even Donuts: Piping gives you more control and prettier donuts. Plus, it’s less messy than spooning the batter (and you get the perfect donut shape every time).
• Coat While Warm: The cinnamon sugar sticks best when the donuts are warm and freshly brushed with butter. If they cool before coating, you can always reheat them for a few seconds in the microwave.
• Test for Doneness: Every oven is a little different. Donuts are done when they spring back lightly and a toothpick comes out clean. Don’t wait for them to brown too much, or they’ll dry out.

One time, I forgot to check on my cider, and let’s just say my kitchen smelled like burnt caramel for a week—so, lesson learned! And if your first batch overbakes a little, don’t stress. A little extra butter and sugar goes a long way to rescue them. Baking is all about trial and error, and spiced apple cider donuts are pretty forgiving once you get the hang of it.

Variations & Adaptations

One of the best things about these spiced apple cider donuts is how easy they are to customize. Here are a few of my favorite tweaks and swaps:

• Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour. I’ve had great results with King Arthur’s blend. Just be sure to check that your baking powder and spices are certified gluten-free too.
• Dairy-Free: Substitute coconut oil or vegan butter for the melted butter, and use your favorite non-dairy milk. The flavor will be slightly different, but still delicious and cozy.
• Baked Apple Cider Donut Holes: Use a mini muffin tin instead of a donut pan for bite-sized treats. Reduce the baking time to 8-10 minutes. These are super fun for parties or snacking!
• Maple Glaze: Instead of the cinnamon sugar coating, dip cooled donuts in a simple glaze made from powdered sugar, pure maple syrup, and a splash of milk. It gives them a sweet, shiny finish.
• Extra Spicy: Add a pinch of ground ginger or cloves for more warmth. If you love chai, a bit of cardamom is amazing too.
• For the Kids: My kids love it when I add tiny apple chunks to the batter (about 1/2 cup, finely diced). It makes the donuts extra moist and gives a little texture surprise.

I once tried using pear cider instead of apple cider, and it was a fun twist—subtle, floral, and still totally fall. These donuts are easy to adapt for allergies or flavor cravings, so don’t be afraid to play around and make them your own!

Serving & Storage Suggestions

These spiced apple cider donuts are best served warm, straight from the oven, when the sugar topping is still slightly crisp and the inside is pillowy and soft. They’re perfect with a cup of hot coffee, chai tea, or, of course, a mug of hot apple cider.

Serving Tips:

• Arrange on a pretty platter with a few cinnamon sticks and apple slices for a festive look.
• Dust with extra cinnamon sugar right before serving for extra sparkle.
• Serve alongside a scoop of vanilla ice cream or caramel sauce for dessert (seriously, try it at least once!).

Storage:

• Store cooled donuts in an airtight container at room temperature for up to 2 days. They stay soft and tender, but the sugar can dissolve a bit over time.
• For longer storage, keep in the fridge for up to 5 days. Warm in the microwave for 10-15 seconds before eating—it brings back that fresh-baked taste.
• Freeze extra donuts in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temp or reheat gently in the oven.

I’ve found that the flavor actually deepens after a day—so if you have the patience, save a couple for tomorrow (though, honestly, leftovers don’t last long in my house!).

Nutritional Information & Benefits

Each spiced apple cider donut contains approximately:

• Calories: 220
• Total Fat: 7g
• Protein: 3g
• Carbohydrates: 37g
• Sugar: 18g
• Fiber: 1g

Health Benefits:

• Apple cider is a good source of vitamin C and polyphenols (as long as you use the fresh, unfiltered kind).
• Baked (not fried), so you’re skipping all that extra oil and getting a lighter treat.
• You can easily make these spiced apple cider donuts gluten-free or dairy-free if needed.
• Allergens: Contains wheat, eggs, and dairy (unless substitutions are made).

From a wellness perspective, I think homemade treats like these are the perfect way to enjoy fall flavors while knowing exactly what’s in your food. Everything in moderation—especially when it tastes this good!

Conclusion

If you’re looking for an easy, flavorful way to bring the magic of autumn into your kitchen, this spiced apple cider donuts recipe is the answer. They’re cozy, bursting with apple and spice, and simple enough for anyone to make—even if you’re not a seasoned baker. I love how they’re adaptable, freezer-friendly, and totally crowd-pleasing.

Whether you stick to the classic version or play with your own twists, you really can’t go wrong. Honestly, these donuts have become a sweet tradition in my family, and I hope they’ll become one in yours too. If you try them, let me know in the comments, share your photos, or tell me about your favorite fall baking memories. Happy baking—and here’s to many warm, cinnamon-scented mornings ahead!

Frequently Asked Questions

Can I make spiced apple cider donuts without a donut pan?

Yes! You can bake the batter in a muffin tin to make “donut muffins.” The flavor is the same, though the shape will be different. Just watch the baking time—it may take a minute or two longer.

What’s the difference between apple cider and apple juice in this recipe?

Apple cider is unfiltered and less sweet, with a stronger apple flavor. Apple juice will work in a pinch, but your donuts might taste a bit milder. If using juice, add a pinch more spice for depth.

How do I keep my donuts from sticking to the pan?

Always grease your pan well with butter or nonstick spray, and let the donuts cool for a few minutes before removing. Running a thin spatula around the edges helps too.

Can I freeze spiced apple cider donuts?

Absolutely. Let them cool completely, then freeze in a single layer before transferring to a bag or airtight container. Thaw at room temperature or reheat gently in the oven.

What can I use instead of eggs for a vegan version?

You can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a store-bought egg replacer. The texture will be slightly different, but the donuts will still be tasty and moist!

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