Our baked apple cider doughnuts are a perfect Fall treat: tender, golden, and lightly spiced with apple cider, then finished with a sweet maple glaze. They’re easy to make at home and baked for a lighter option compared to traditional fried doughnuts.
Fall Favorite Apple Cider Donuts
These soft, spiced doughnuts capture the flavors of the season. Apple cider adds a fruity acidity that tenderizes the batter and balances the sweetness, while cinnamon and nutmeg provide the classic Fall spice notes. After baking, each doughnut is dipped in a maple glaze for a glossy, flavorful finish.
They’re ideal for breakfast, brunch, or a cozy dessert — grab a cup of coffee or tea and enjoy. Baking them instead of frying keeps the process simple and a bit healthier without sacrificing flavor.
Ingredients for Apple Cider Doughnuts
- All-purpose flour
- Baking powder & salt
- Ground cinnamon & ground nutmeg
- Unsalted butter
- Light brown sugar & granulated sugar
- Eggs
- Vanilla
- Apple cider (not apple cider vinegar)
For the maple glaze:
- Maple syrup
- Milk
- Vanilla or maple extract
- Powdered sugar
Substitutions
- If you don’t have apple cider, apple juice can be used; cider is simply a less-filtered, more flavorful version of apple juice.
- If you don’t have a doughnut pan, you can bake the batter in a lined muffin tin. Bake at 350°F for 15–20 minutes or until a toothpick comes out mostly clean.
How to Make Baked Apple Cider Doughnuts with Maple Glaze
This recipe uses no yeast and comes together quickly. The dough is mixed, piped or spooned into pans, baked, then dipped in maple glaze.
- Preheat oven to 350°F. Lightly grease two 6-cavity doughnut pans (or a 12-cup muffin tin).
- In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.
- In a mixer, cream butter with brown and granulated sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing after each; then add vanilla.
- On low speed, add the flour mixture until combined.
- With the mixer running, slowly pour in the apple cider and mix until incorporated, scraping the bowl as needed.
- Spoon or pipe batter into prepared pans, filling each cavity about two-thirds full.
- Bake 12–15 minutes for doughnuts, rotating halfway through, until golden and a toothpick comes out with a few moist crumbs. For muffins bake 15–20 minutes.
- Cool doughnuts in the pan for 4–5 minutes, then transfer to a wire rack to cool completely before glazing.
- For the glaze, whisk together 2 tablespoons milk, 1 tablespoon maple syrup, 1/2 teaspoon vanilla (or maple) extract, and 1 1/4 cups powdered sugar until smooth. Adjust milk or powdered sugar to reach your desired consistency.
- Set a rack over parchment-lined sheet, dip the tops of cooled doughnuts in the glaze, and let set until the glaze firms.
- Serve and enjoy.
Tips for the Best Baked Donuts
- Use a piping bag: Piping the batter into molds gives a neater, more even result. Don’t overfill the cavities.
- Avoid dry doughnuts: Check for doneness by ensuring a few moist crumbs cling to a toothpick — baked doughnuts can quickly become dry if overbaked.
- Know the difference: Baked doughnuts won’t have the exact texture of deep-fried doughnuts, but they’re a delicious, simpler, and lighter alternative.
How to Store Baked Doughnuts
- Room temperature: Store cooled doughnuts in an airtight container at room temperature for up to 2 days. Ensure they are fully cool before sealing to prevent sogginess.
- Freezing: Doughnuts freeze well. Wrap individually or layer with parchment in an airtight container. Thawed doughnuts won’t be identical to fresh, but they retain flavor and are still enjoyable.
Apple Cider Doughnuts with Maple Glaze
Ingredients
For the Batter
- 1 ¾ cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅙ teaspoon ground nutmeg
- 10 tablespoons unsalted butter, at room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup apple cider (NOT apple cider vinegar)
For the Glaze
- 2 to 3 tablespoons milk
- 1 tablespoon maple syrup
- ½ teaspoon pure vanilla or maple extract
- 1 ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F. Lightly grease two 6-cavity doughnut pans or a 12-cup muffin tin.
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl; set aside.
- Cream butter with brown and granulated sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing after each addition. Stir in the vanilla.
- On low speed, add the flour mixture until combined.
- With the mixer running, slowly pour in the apple cider and mix until incorporated.
- Spoon or pipe batter into prepared pans, filling each cavity about two-thirds full.
- Bake for 12–15 minutes for doughnuts (15–20 minutes for muffins), rotating halfway, until golden and a toothpick comes out with a few crumbs.
- Cool in the pan 4–5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze by whisking milk, maple syrup, extract, and powdered sugar until smooth. Adjust to desired consistency.
- Dip the top of cooled doughnuts into the glaze and let them rest on a rack over parchment until the glaze sets. Serve.
Notes
Recipe inspired by a baked apple cider doughnut from a well-known recipe source. Nutritional estimates are provided as a courtesy and may vary based on ingredients and tools used.
Nutrition
Serving: 1 doughnut | Calories: 292 kcal | Carbohydrates: 47 g | Protein: 3 g | Fat: 11 g | Sugar: 32 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used.
More Fall Favorite Baked Goodies
- Apple Pie
- Monkey Bread
- Pumpkin Muffins