Go Back
Print Recipe
5 from 9 votes

Baked Apple Cider Doughnuts

These doughnuts are made with apple cider and plenty of spices in the batter so they have sharp spice filled apple taste when you bite into them. A maple-apple cider glaze is the final topping that takes these doughnuts to the next level of goodness.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 308kcal


Apple Pie Spice

  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon allspice

Apple Cider Doughnuts

  • 2 cups apple cider reduced to 1/2 cup
  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons apple spice
  • 4 tablespoons (57 grams) unsalted butter melted, plus additional to butter pan
  • 1 (50 grams) large egg, room temperature
  • 1/3 cup (63 grams) light brown sugar
  • 1/4 cup buttermilk

Sugar Topping

  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (25 grams) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice

Maple Syrup Glaze

  • 1 cup (115 grams) powdered sugar sifted
  • 1 tablespoon (14 grams) unsalted butter room temperature
  • 2-3 tablespoons apple cider
  • 6 tablespoons maple syrup
  • 1/8 teaspoon kosher salt


Apple Pie Spice

  • This is the recipe for the apple pie spice called for in the recipe.
    Place all the ground spices in a small bowl and whisk until thoroughly combined. It should smell heavenly. This recipe for apple pie spice makes 2-1/2 tablespoons. The leftover can be used for other desserts and recipes.

Sugar-Cinnamon Topping

  • Place all the ingredients in a small bowl and whisk to combine. Use your fingers to break up any clumps of brown sugar.

Apple Cider Doughnuts

  • Place the apple cider in a 2 quart saucepan and bring to a boil. Boil the cider until it is reduced to 1/2 cup. As the cider reduces the bubbles will get larger. Once it is reduced pour it into a heatproof measuring cup and cool to room temperature.
  • Once the cider is cool preheat the oven to 400°F. Lightly butter the wells of a doughnut pan with 1 tablespoon of melted butter. Set aside.
  • Melt 4 tablespoons of butter (for the batter) in a small saucepan until it is just melted. Don’t let it get too hot. You want it just barely warm for this recipe.
  • Put the flour, baking powder, salt, and 1-1/2 teaspoons of the apple pie spice into a small bowl and whisk for 30 seconds to thoroughly combine. Place the egg in a medium-sized bowl and whisk.
  • Add the brown sugar and whisk until the brown sugar is dissolved. Make sure there are no lumps. Add the buttermilk, w 1/4 cup of the reduced apple cider and whisk to incorporate, Continuously whisk as you slowly pour in the melted butter.
  • Add the dry ingredients and use a silicon spatula to gently combine by stirring from the bottom until no bits of flour remain. The batter will be lumpy, which is a good thing.
  • Spoon the batter into an 18-inch pastry bag. Twist the top to close it and cut an 1/2-inch opening in the other end. Pipe the batter into the 6 doughnut wells of the doughnut pan.
  • Bake the doughnuts for 10-12 minutes. Rotating the pan halfway through the baking. The doughnuts are done when the you press them with your finger, and they spring back. Turn the doughnuts out on a wire rack to cool completely.
  • While the doughnuts are still warm toss in the bowl with the sugar cinnamon mixture and allow the doughnuts to cool.

Maple Syrup Glaze

  • Sift the powdered sugar into a bowl. Add the tablespoon of butter and use a spatula to work the butter into the powdered sugar by using the spatula to press and smear the butter. Add 2 tablespoons of the remaining reduced apple cider and 4 tablespoons of maple syrup and stir with a tablespoon. Continue to add maple syrup 1 tablespoon at a time until the glaze is at the desired consistency.
  • Dip the doughnuts in the glaze by holding it on the side and dipping the doughnuts in the glaze until the glaze goes halfway up the side of the doughnut.


This recipe can be easily doubled to make 12 doughnuts.  Reduce 3 cups of apple cider to 3/4 cup.  If you only have 1 doughnut pan, allow it to cool completely before filling with the second batch of dough.
Be careful not to overmix the batter.  Only mix until there are not bits of flour.  Overmixing the batter will develop gluten and cause the doughnuts to be a little tough and chewy.
Bob's Red Mill Gluten Free baking flour can used in this recipe for a gluten-free version


Calories: 308kcal | Carbohydrates: 69g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 263mg | Potassium: 162mg | Fiber: 2g | Sugar: 48g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg