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Baked Apple Cider Donuts

These Apple Cider Donuts are deliciously baked and full of cinnamony, apple cider flavor. Easy to make and perfect for breakfast or brunch.
Prep Time35 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: fall, apple cider, donuts, baked
Servings: 12
Calories: 270kcal
Author: Marie


  • 2 cups apple cider reduced down to 1 cup and cooled
  • 2 each cinnamon sticks
  • 1/2 tsp whole cloves
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat pastry flour
  • 2 tbsp ground flax seed
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp each of nutmeg, ground cloves, and ginger
  • 1/4 tsp cardamom
  • 1/2 tsp salt
  • 2/3 cup brown sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 3 tbsp butter, melted
  • 1/4 cup granulated sugar (optional)
  • 2 tsp cinnamon (optional)


  • Pour the apple cider into a small sauce pan and add the cinnamon sticks and whole cloves. Bring to a low boil over med-high heat. Then turn to low and simmer for 15-20 minutes,, stirring occasionally, until cider is reduced to half, leaving about 1 cup. Remove from heat, strain to remove cinnamon sticks and cloves, and allow to cool.
  • Prehead oven to 350° F. Spray two donut pans (6 donuts each) with non-stick pan spray.
  • In a large bowl, mix together the all-purpose flour, whole wheat pastry flour, ground flax seed, baking powder, cinnamon, nutmeg, cloves, ginger, cardamom, and salt.
  • In a separate mixing bowl, blend together the brown sugar, egg, vegetable oil, melted butter, and reduced apple cider. Make a well in the dry ingredients and pour the blended liquid ingredients into the dry. Stir until evenly moistened.
  • Spoon batter into a zippered plastic bag and press closed. Snip off a small corner of the bag and squeezing gently, pipe the batter into the prepared donut pan.
  • Place pans in preheated oven and bake for 10-12 minutes until toothpick inserted into donuts comes out clean or with just a few crumbs sticking to it. Do not overbake. Remove from oven when done and let cool in pans for 5 minutes.
  • If cinnamon sugar topping is desired, mix together the ½ c. granulated sugar and 2 tsp. cinnamon. Remove donuts from pan after 5 minutes, while still warm, and dip into the cinnamon sugar mixture. Place on wired rack and serve immediately.


Time saving tips for morning preparation:
  • Reduce the apple cider the evening before to help keep the prep time short in the morning.
  • Mix the dry ingredients together the night before and cover till morning.
A pastry bag may be used to pipe the batter into the pan instead of a zippered bag.