Yield: 12 donuts

Apple Cider Donuts (baked)

Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes

Embrace all the fun and flavor of fall with these baked Apple Cider Donuts! Topped with buttery cinnamon sugar, these are the best donuts to celebrate the season.


For the Doughnuts

  • 1 ½ cups apple cider**
  • 3 Tablespoons unsalted butter, melted
  • 1 large egg
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¼ cup plain Greek yogurt**
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon apple pie spice
  • ½ teaspoon kosher salt
  • 1 apple, peeled and shredded (about ¾ cup)

For the Topping

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 Tablespoon cinnamon


  1. In a small saucepan, simmer the apple cider over low heat until all the remains is ½ cup. This process takes about 30 minutes. Stir occasionally and start checking it at about the 20 minute mark. Set aside and cool.
  2. Preheat oven to 350 degrees F. Spray a 6 cavity donut pan with non-stick baking spray and set aside.
  3. In a mixing bowl, beat the melted butter, egg, sugars, yogurt, and vanilla extract until creamy (scraping down the sides of the bowl as needed).
  4. Add in the flour, baking soda, baking powder, apple pie spice, and salt. Slowly pour in the ½ cup of apple cider and beat until batter is smooth. Fold in shredded apples.
  5. Spoon the donut batter into a large ziploc bag. Snip off the corner and pipe into prepared donut pan, filling each cavity about half full (recipe makes 12 donuts).
  6. Bake in oven for 12-14 minutes, until lightly browned and donut springs from the fingertips when touched.
  7. Remove from oven, cool one minute in the pan, then invert onto a wire cooling rack.
  8. For the topping, combine the sugar and cinnamon into a small bowl (or pie plate).
  9. Dip slightly cooled donuts in the melted butter (coating both sides), then dip in cinnamon sugar mix. Return to wire rack and repeat for remaining donuts. Enjoy warm.


  • Apple Cider reduction can be done the day in advance. You can also use apple cider as it is straight from the store, but reducing it brings out more flavor! Make your own apple cider recipe and reduce that!
  • Greek yogurt can be replaced with sour cream or ¼ cup buttermilk (make your own buttermilk substitute if needed).
  • Mini muffins can also be made. Spray a mini muffin pan, fill half full with batter, bake 8-10 minutes. Coat with topping as directed.
  • Store donuts in airtight container at room temperature for up to 3 days, or freeze in ziploc freezer bags for up to 3 months.
  • See blog post for more recipe tips and tricks!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 329Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 257mgCarbohydrates: 55gFiber: 1gSugar: 37gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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