There’s just something about Apple Cider Doughnuts that screams cozy sweater weather and crisp autumn mornings. But who says you need to wait for the next pumpkin patch visit to get your fix? These baked apple cider doughnuts bring all the warm, spiced goodness straight to your kitchen—without the deep fryer (or the line of impatient customers).

Whether you’re looking for a dairy-free doughnut to suit your family’s needs, or a gluten-free option to share with friends, this recipe has you covered. And let’s be honest—coating them in cinnamon sugar is pretty much a non-negotiable. Perfect for a lazy Sunday brunch or as a sweet pick-me-up on a hectic weekday, these doughnuts are as comforting as a hug from grandma (with way less effort).

So, tie on that apron, grab your favorite apple cider, and let’s bake up a batch of doughnuts that’ll make your kitchen smell like fall magic.

Why You’ll Love These Apple Cider Doughnuts

These apple cider doughnuts are soft, fluffy, and baked—not fried—making them a bit lighter but just as indulgent. Plus, the reduced apple cider packs every bite with a punch of cozy, spiced flavor. The recipe is flexible too! Need dairy-free doughnuts? Swap in plant-based butter and almond milk. Going gluten-free? Your favorite 1:1 gluten-free flour blend works perfectly here.

And did I mention the cinnamon sugar coating? It’s the crowning glory that turns these little rings into pure fall bliss.

Ingredients You’ll Need

1 1/4 cup (300ml) apple cider, reduced to 1/3 cup (80ml)
1 cinnamon stick
2 cups (262g) all-purpose flour or gluten-free flour
1/4 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup (105g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup (55g) melted coconut oil or vegetable oil
1/4 cup (60ml) almond milk or regular milk
3 tbsp (45g) unsweetened apple sauce
6 tbsp (85g) melted unsalted butter or vegan butter (for coating)
1 cup (200g) granulated sugar
2 tsp ground cinnamon (for coating)

How to Make Baked Apple Cider Doughnuts

Reduce the Apple Cider: In a small saucepan, simmer the apple cider with a cinnamon stick over medium heat until it reduces to about 1/3 cup. This concentrates the flavor—don’t skip this step! Measure to be sure and set it aside to cool slightly.
Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Lightly grease two standard doughnut pans (you’ll get about 12 doughnuts).
Mix Dry Ingredients: In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg.
Mix Wet Ingredients: In a larger bowl, whisk the brown sugar, granulated sugar, egg, vanilla, melted oil, and warm (but not hot) reduced cider. Add in the almond milk and apple sauce until smooth and combined.
Combine Wet and Dry: Gradually whisk in the dry ingredients into the wet mixture until you have a smooth batter.
Pipe and Bake: Spoon the batter into a piping bag (or a large ziplock bag) and snip off the tip. Pipe the batter into the prepared doughnut pans, filling each cavity about 3/4 full. Bake for 10 minutes, or until a toothpick comes out with a few moist crumbs.
Cool and Coat: Let the doughnuts cool in the pan for 10 minutes, then transfer to a wire rack. For the finishing touch, dip each doughnut in melted butter, then generously toss in cinnamon sugar until fully coated.

Tips for Perfect Cinnamon Sugar Doughnuts

Measure the reduced cider carefully! A little too much liquid will make the batter too loose.
No piping bag? A ziplock bag works wonders in a pinch.
For dairy-free doughnuts, coconut oil and almond milk are perfect swaps.
Gluten-free option? Use a good quality 1:1 gluten-free flour blend—I promise no one will know the difference.
The cinnamon sugar coating sticks best while the doughnuts are still slightly warm, but not hot.
Don’t skimp on the coating—trust me, it’s what takes these doughnuts from good to irresistible.

A Little Story from My Kitchen to Yours

I first started making these apple cider doughnuts after a family trip to a fall festival where, let’s be honest, the doughnuts were the main event. My kids were hooked, and frankly, so was I. But standing in line every weekend? Not my idea of a relaxing fall.

So, I brought the magic home. Now, it’s become a Sunday morning ritual in our house—kids still in pyjamas, helping me toss the warm doughnuts in cinnamon sugar (and sneaking bites, of course). It’s these little kitchen moments that turn an ordinary weekend into a cherished memory

What to Serve with Apple Cider Doughnuts

These doughnuts are fabulous on their own, but if you want to turn snack time into a full-on fall experience, pair them with a steaming mug of hot apple cider or a rich, creamy chai latte. For a brunch spread, serve them alongside fresh fruit, yogurt parfaits, and maybe a few savory bites like mini quiches to balance out the sweetness. If you’re hosting friends, a tray of these doughnuts will have everyone asking for the recipe (and seconds).

How to Store Your Doughnuts

While these doughnuts are best enjoyed fresh and warm (isn’t everything?), you can store leftovers in an airtight container at room temperature for up to 2 days. If you need to keep them longer, pop them in the fridge for up to 5 days.

To bring back that just-baked magic, warm them in the microwave for about 10-15 seconds before serving. You can also freeze the uncoated doughnuts for up to 2 months—just thaw and coat in cinnamon sugar before serving.

Frequently Asked Questions

Can I make these apple cider doughnuts gluten-free?

Absolutely! Just use a reliable 1:1 gluten-free flour blend and you’re good to go. The texture remains fluffy and soft.

Are these doughnuts dairy-free?

They can be! Simply use coconut oil instead of butter and almond milk in place of dairy milk. Swap in vegan butter for the coating and you’ll have delicious dairy-free doughnuts.

Do I have to reduce the apple cider?

Reducing the cider intensifies the flavor, making it the star of the show. If you skip this step, you’ll lose that rich, apple-forward taste that makes these doughnuts irresistible.

What if I don’t have a doughnut pan?

No worries! You can bake these in a mini muffin pan and call them “doughnut holes.” The taste will be just as delicious.

Bake Up Some Joy with These Apple Cider Doughnuts

There’s something truly special about creating your own apple cider doughnuts at home. You’re not just baking a treat; you’re crafting an experience—one filled with the sweet aroma of cinnamon sugar and the satisfying joy of that first fluffy bite. Whether you’re making them gluten-free, dairy-free, or just loading them up with extra cinnamon sugar (no judgment here), these baked doughnuts are bound to become a family favorite. So next time you’re craving a taste of fall, skip the trip to the bakery and bake up a batch of these cozy delights right in your own kitchen.

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Apple Cider Doughnuts

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Author: Olivia Hartwellen
Total Time: 30 minutes
Yield: 12 doughnuts 1x
Diet: Vegetarian

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Description

These baked Apple Cider Doughnuts bring all the cozy, spiced flavors of fall into your kitchen—without the deep fryer. Light, fluffy, and coated in cinnamon sugar, they’re the perfect homemade alternative to bakery treats, with easy swaps for dairy-free and gluten-free options.

Ingredients

Scale

1 1/4 cup (300ml) apple cider, reduced to 1/3 cup (80ml)
1 cinnamon stick
2 cups (262g) all-purpose flour or gluten-free flour
1/4 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup (105g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup (55g) melted coconut oil or vegetable oil
1/4 cup (60ml) almond milk or regular milk
3 tbsp (45g) unsweetened apple sauce
6 tbsp (85g) melted unsalted butter or vegan butter (for coating)
1 cup (200g) granulated sugar (for coating)
2 tsp ground cinnamon (for coating)

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Instructions

In a small saucepan, simmer apple cider with a cinnamon stick over medium heat until reduced to 1/3 cup. Let cool.
Preheat oven to 350°F (175°C). Grease two standard doughnut pans.
In a bowl, whisk flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg.
In a large bowl, whisk brown sugar, granulated sugar, egg, vanilla, melted oil, and reduced cider. Add almond milk and applesauce, whisk until smooth.
Gradually add dry ingredients to wet ingredients, whisking until smooth.
Pipe batter into doughnut pans, filling each cavity 3/4 full.
Bake for 10 minutes, or until a toothpick comes out with moist crumbs.
Cool in pans for 10 minutes, then transfer to a wire rack.
Dip warm doughnuts in melted butter, then coat generously in cinnamon sugar.

Notes

For dairy-free, use coconut oil, almond milk, and vegan butter.

For gluten-free, use a 1:1 gluten-free flour blend.

Measure the reduced cider precisely for the right batter consistency.

A ziplock bag works well if you don’t have a piping bag.

The cinnamon sugar coating adheres best while doughnuts are still slightly warm

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Baking
Cuisine: American

Apple Cider Doughnuts That’ll Make You Skip the Bakery Line