Apple Cider Donuts Baked Right for Cozy Fall Bliss

Oh, the smell of cinnamon and apple cider in the kitchen—it just screams fall, doesn’t it? There’s something so cozy about baking when the leaves start turning, and these Apple Cider Donuts Baked are my absolute go-to. No deep fryer? No problem! These come out perfectly tender and spiced every time, without the mess of frying. I started making them years ago when my niece begged for donuts but I wanted something a little simpler (and less greasy). Now, they’re a tradition—warm, cakey, and packed with that rich apple cider flavor. Trust me, once you try them, you’ll be hooked.

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Why You’ll Love These Apple Cider Donuts Baked

These donuts are my fall baking obsession—here’s why they’ll become yours too:

• No frying, no fuss: Skip the oil splatters and messy cleanup. Just mix, bake, and enjoy.
• That cozy autumn spice: Cinnamon and nutmeg make your kitchen smell like a pumpkin patch.
• Kid-approved magic: My nieces go crazy for these (and they’re sneaking veggies from the apple cider!).
• So soft and cakey: Unlike dense fried donuts, these stay moist for days—if they last that long!

Seriously, once you taste that first warm bite with your morning coffee? You’ll understand why I make triple batches every October.

Ingredients for Apple Cider Donuts Baked

Grab these simple ingredients—you probably have most in your pantry already! The key is fresh apple cider (trust me, the bottled stuff just doesn’t give the same cozy flavor). Here’s what you’ll need:

• 2 cups all-purpose flour – spooned and leveled, not packed!
• 1 1/2 tsp baking powder – check the date for maximum fluffiness
• 1 1/2 tsp cinnamon – the more the merrier, I say
• 1/4 tsp nutmeg – just a whisper for that warm spice
• 1/2 tsp salt – balances all that sweetness
• 1/2 cup apple cider – fresh is best (I get mine from the farmer’s market)
• 1/2 cup sugar – regular granulated, nothing fancy
• 1/4 cup brown sugar – packed tight for that caramel depth
• 1/4 cup melted butter – cool it slightly so it doesn’t scramble the egg
• 1 large egg – room temp blends smoother (I just sit it in warm water for 5 minutes)
• 1 tsp vanilla extract – the good stuff, not imitation

See? Nothing weird here—just honest ingredients that make magic together. Now let’s mix ‘em up!

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How to Make Apple Cider Donuts Baked

Alright, let’s get baking! These donuts come together in just a few easy steps—no fancy skills needed. Just follow along, and you’ll have warm, spiced donuts in no time.

Mixing the Dry Ingredients

First things first: grab your biggest mixing bowl. Toss in the flour, baking powder, cinnamon, nutmeg, and salt. Now, whisk it all together like you mean it! You want those spices completely blended—no cinnamon clumps hiding in the corners. I usually count to 30 while whisking to make sure everything’s friends. This step matters more than you’d think—uneven mixing means some donuts taste like flour bombs, and nobody wants that.

Combining the Wet Ingredients

In another bowl (or just a big measuring cup), pour in the apple cider, both sugars, and that melted butter. Give it a good stir until the sugars start to dissolve. Crack in the egg and add the vanilla—make sure they’re room temp, or the butter might get weird and chunky. Mix it all until it looks like a shiny caramel sauce. Pro tip: if your butter’s too hot, let it cool a minute. Scrambled egg in donut batter? Not the vibe we’re going for.

Baking and Cooling

Now, pour the wet mix into the dry ingredients. Stir just until combined—lumpy batter is totally fine! Overmixing makes tough donuts, and we want these babies tender. Spoon the batter into your greased donut pan, filling each mold about ¾ full. They’ll puff up like proud little doughy clouds in the oven. Bake at 350°F for 10-12 minutes—they’re done when a toothpick comes out clean. Wait at least 5 minutes before popping them out of the pan. I know it’s hard, but patience keeps them from crumbling into sad pieces. Then? Dive in while they’re still warm that’s when the cinnamon and apple flavors sing!

Craving more donut goodness? Try these quick and delicious air fryer biscuit donuts — they’re ready in minutes and just as satisfying.

Tips for Perfect Apple Cider Donuts Baked

After making these dozens of times (and eating way too many test batches), here are my foolproof tips:

• Fresh cider is everything: That grocery store shelf-stable stuff? Nope. Get the refrigerated kind—it packs way more apple punch!
• Don’t overbake! Set a timer for 10 minutes—they keep cooking as they cool. You want just a few moist crumbs on the toothpick.
• Grease every nook: I use melted butter and a pastry brush to get into all those donut pan crevices.
• Room temp eggs matter: Cold eggs make the batter curdle. Just soak them in warm water for 5 minutes if you forgot to take them out.
• Wait to coat: Dip in cinnamon sugar or glaze only after they’ve cooled slightly—otherwise it melts right off!

Follow these, and you’ll get bakery-quality donuts every single time.

Variations for Apple Cider Donuts Baked

Once you’ve mastered the basic recipe (and eaten half the batch), try these fun twists to mix things up:

• Cinnamon sugar sparkle: While still warm, dip donuts in melted butter, then roll in a mix of cinnamon and sugar. Instant fairground vibes!
• Cream cheese glaze: Beat 4 oz softened cream cheese with 1 cup powdered sugar and 2 tbsp cider—drizzle over cooled donuts for that bakery look.
• Apple chunks: Fold in 1/2 cup finely chopped apples for extra texture (peel them first, unless you like rustic donuts).
• Maple madness: Swap half the cider for real maple syrup—hello, fall breakfast luxury!

My nephew loves when I add rainbow sprinkles to the batter. Who says donuts can’t be festive?

Serving Suggestions for Apple Cider Donuts Baked

Oh, these donuts are basically begging to be served warm with a steaming mug of coffee—the cinnamon and apple flavors just dance together. For extra coziness, try them with hot spiced cider (double the apple goodness!). My guilty pleasure? Splitting one open and topping it with vanilla ice cream while it’s still slightly warm. Pile them on a vintage cake stand for parties, or wrap individual donuts in parchment paper tied with twine for the cutest fall favors. Basically, they make everything feel like a crisp autumn morning!

Storing and Reheating Apple Cider Donuts Baked

These donuts stay surprisingly moist! Store them in an airtight container at room temp for up to 3 days—just tuck a slice of bread in there to keep them soft. For longer storage, freeze them (uncoated) in a ziplock bag for 2 months. Want that fresh-baked feel? Pop frozen donuts in a 300°F oven for 5 minutes—they’ll come out warm and slightly crisp like they just left the pan!

Nutritional Information for Apple Cider Donuts Baked

Each fluffy donut clocks in at about 180 calories—not bad for a treat! Here’s the breakdown per donut (assuming you get 12 from the batch): 5g fat (3g saturated), 30g carbs, 12g sugar, and 2g protein. Small print: These numbers can wiggle a bit depending on your exact ingredients—like if you go wild with that cream cheese glaze!

And if you’re looking for more cozy fall recipes and seasonal treats, explore our latest inspirations on Pinterest.

Frequently Asked Questions About Apple Cider Donuts Baked

Over the years, I’ve gotten tons of questions about these donuts—here are the ones I hear most often!