So here’s the thing – the second that first cool breeze hits in September, I turn into a complete apple cider donut maniac. I’m not even kidding! My friends have literally started texting me “It’s donut season!” with fall emojis because they know what’s about to go down in my kitchen.

These baked apple cider donuts aren’t just a recipe for me – they’re practically an emotional experience. That first bite? Pure autumn magic. They’re soft, warmly spiced, with this incredible apple flavor that just screams “grab a blanket and get cozy!”

And can we talk about how they’re BAKED, not fried? This is my justification for absolutely demolishing three in one sitting. “They’re basically muffins with a hole!” is what I tell myself as crumbs fall all over my sweater. Don’t judge me – you’ll be doing the same thing!

How This Donut Obsession Started

I stumbled across this recipe four years ago after an apple picking trip left me with WAY too much cider. My tiny apartment smelled so incredible while baking them that my neighbor actually knocked on my door to ask what that “heavenly smell” was. Now she gets a half dozen every fall as rent-adjacent friendship payment.

Let’s Make Some Donut Magic Happen

Making these is super straightforward – I promise you don’t need to be a baking genius. I’ve successfully talked my cooking-disaster brother through this recipe over FaceTime, so trust me, you’ve got this!

Shopping List Stuff

Grab these things next time you’re at the store (or raid your pantry – you probably have most of it):

Apple cider (the cloudy kind, not the filtered juice stuff – this is CRUCIAL!)
Regular old flour (nothing fancy needed)
Sugar (for the batter AND for rolling these babies in afterward)
Cinnamon and nutmeg (I go heavy-handed here because YOLO)
Baking powder (check that it’s not expired – learned this one the hard way…)
Eggs (room temp if you remember, but who actually remembers to do this? Not me!)
Butter (unsalted, because we’re being fancy bakers)

Kitchen Stuff You’ll Need

Don’t panic – it’s all basic:

Donut pan (under $10 at most stores – totally worth the investment for your new fall obsession)
A couple bowls (one for dry stuff, one for wet stuff)
Something to stir with (fancy whisk or that fork with the bent tine – whatever works!)
Measuring cups (or just eyeball it like I often do after making these 800 times)
Ziplock bag for piping (easier than it sounds, I swear)

My Semi-Healthyish Tweaks

Look, these aren’t kale, but I’ve played around to make them slightly less of a sugar bomb:

Sometimes I swap half the sugar with applesauce (the unsweetened kind)
I’ve used maple syrup instead of some sugar and OH MY WORD the flavor!
Extra cinnamon means you need less sugar to feel satisfied (this is my theory anyway)
If you reduce the cider enough, its natural sweetness really comes through

The Real-Deal Recipe

Alright, let’s stop talking and start baking!

Round Up:

That 6-cavity donut pan you bought and then questioned if you’d ever use (vindication!)
Big mixing bowl (the one that always has that one dried food bit stuck in the corner)
Whisk (or fork, no judgment)
Measuring cups/spoons (or your remarkable eyeballing skills)
Something to scrape the bowl with (spatula, old gift card, whatever works)
Ziplock bag or piping bag if you’re fancy
Cooling rack (or just clean dish towel in a pinch)

Throw Together:

1 cup apple cider (that you’ll cook down to about 1/4 cup of intensely apple-y goodness)
1½ cups flour (sifted if you’re showing off, unsifted if you’re normal)
½ cup sugar (white granulated, the regular stuff)
1 teaspoon baking powder
½ teaspoon cinnamon (or a “generous” ½ teaspoon which in my kitchen means closer to 2)
¼ teaspoon salt (fine table salt works great)
1 egg (just one!)
¼ cup vegetable oil (or melted butter if you’re feeling decadent)
¼ cup milk (whatever % you have in the fridge)

The How-To:

Crank that oven to 350°F and spray your donut pan like your life depends on it (trust me on this)
Pour the cider in a small saucepan and boil it down until you’ve got 1/4-1/3 cup of concentrated apple goodness. It’ll make your kitchen smell AMAZING and your roommates/family/pets will start hovering. (Takes about 10-15 minutes)
While that’s happening, dump all your dry ingredients in a bowl and whisk them together. This takes like 30 seconds, tops.
In another bowl, mix your wet stuff – the egg, oil, milk, and that reduced cider once it’s cooled enough not to cook your egg (learned THAT lesson the hard way too…)
Pour wet into dry and mix juuuust until combined. Seriously, count to 10 while stirring and then STOP. Overmixed donuts = tough donuts = sad fall season.
Scoop the batter into a ziplock, snip off a corner, and squeeze it into your donut pan. Yes, it’s messy. Yes, you’ll get batter on your hands. Yes, you should absolutely lick that batter off your fingers when no one’s looking.
Bake for 12-15 minutes. You’ll know they’re done when you poke one and it springs back like a memory foam mattress.
Let them hang out in the pan for just a few minutes before turning them out onto a rack.

MY MOST IMPORTANT TIP EVER: While they’re still warm (but not hot enough to burn your fingers off), brush them with melted butter and toss them in cinnamon sugar. This is non-negotiable! The butter helps the sugar stick AND makes them taste fried even though they’re not!

Ways to Make These Donuts Even More Extra

The classic cinnamon-sugar coating is honestly perfection, but sometimes I get wild with:

Apple Cider Glaze: Mix that reduced apple cider with powdered sugar until it’s drippy, then go to town
Maple Bourbon Situation: A tiny splash of bourbon mixed into maple syrup drizzled over these is LIFE-CHANGING (adults only, obviously)
Salted Caramel Action: I’ve been known to dunk the tops in caramel sauce and sprinkle with flaky salt when I’m trying to impress someone
Pumpkin Spice Glaze: When I’m feeling basic and proud of it!

The cinnamon sugar has to go on while they’re still warm, but glazes work better once they’ve cooled down a bit.

These donuts + hot coffee = breakfast nirvana. These donuts + actual apple cider (maybe spiked with a little something if it’s past noon) = peak fall experience.

Why I’m Emotionally Attached to These Donuts

I’m not being dramatic when I say these donuts have created actual memories in my life. The first time I brought them to a friend’s brunch, I got a marriage proposal (jokingly…I think?). When my sister was going through a rough breakup, I showed up at her door with these still warm from the oven, and we ate them straight off the cooling rack while watching terrible rom-coms.

The smell that fills your home is better than any $30 fall-scented candle you could buy. It’s like someone bottled up everything good about autumn and set it loose in your kitchen.

I’ve started a tradition where I make the first batch on the day I pull my sweaters out of storage. It’s my little “welcome back, fall” celebration, even if it’s still 75 degrees outside and I’m sweating through said sweater.

Make these your own little fall ritual! Add diced apples to the batter, swap in some brown sugar, go wild with the spices! There are no rules in donut season!

Quick Answers Because I Know You’re Wondering

“Help! I need these for tomorrow morning but I’m tired now!”
Make the batter tonight, stick it in the fridge! Just give it 15-20 minutes to warm up before baking tomorrow. Or bake them tonight – they’re still amazing the next day, especially if you zap them for 10 seconds in the microwave!

“I don’t have a donut pan because I’m a normal person!”
Use a muffin tin! You’ll get donut-flavored muffins which are equally amazing. Or get weird and pipe rings onto a baking sheet – call them “rustic” and everyone will think you’re fancy instead of lazy.

“Gluten is not my friend but donuts should be!”
I’ve had success with Bob’s Red Mill 1-to-1 gluten-free flour. Just make sure all your other ingredients are GF too. The texture is slightly different but still delicious!

“I’m trying to cut back on sugar but NEED these in my life!”
Start by cutting the sugar by 25% – the apple flavor carries it! Using part maple syrup adds flavor with less refined sugar. The cinnamon-sugar coating can be lighter and still give you that classic taste.

“These don’t taste apple-y enough!”
REDUCE THAT CIDER DOWN! This is the game-changer. Some people even reduce 2 cups down to 1/4 cup for extra intensity. Also, a tiny pinch of cloves enhances apple flavor magically.

“They’re stuck in the pan and I’m having a meltdown!”
Been there! Next time, spray with non-stick spray, then dust with flour. And let them cool just a few minutes before attempting extraction. If they’re stuck now, run a plastic knife around the edges very gently.

“Can I make these for the bake sale next month?”
Freeze them! I do this all the time. Freeze them naked (without toppings), then thaw and add the cinnamon-sugar or glaze fresh. They keep for 3 months in the freezer, but good luck having any last that long!

Now please go make these immediately so you can understand why I’ve written a small novel about donuts. Your house will smell incredible, your taste buds will throw a party, and you’ll probably text me to say thank you! (Actually, you can’t text me, but you get the idea!)

Happy fall, happy baking, and happy face-stuffing! 🍩🍎