Apple Cider Doughnuts: A Cozy Classic Made Simple

Few things evoke the cozy spirit of fall quite like a warm Apple Cider Doughnut. Traditionally enjoyed at orchards and farm stands during apple-picking season, these doughnuts are rich with the aroma of cinnamon, nutmeg, and that unmistakable hint of tangy-sweet cider. But the best part? You don’t have to wait for autumn—or even leave your kitchen—to enjoy them.

This baked version delivers all the flavor and comfort of the classic treat, without the fuss of frying. They’re quick to make, require simple ingredients, and are wonderfully light, making them perfect for breakfast, brunch, or a mid-afternoon treat.

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Ingredients

This recipe makes about 12 mini doughnuts.

Ingredient	Quantity
Apple cider	¼ cup
All-purpose flour	1 cup
Granulated sugar	¼ cup
Baking powder	1 teaspoon
Ground cinnamon	½ teaspoon
Ground nutmeg	¼ teaspoon
Egg	1
Milk	¼ cup
Butter (melted)	2 tablespoons
Cinnamon sugar (for coating)	As needed

Ingredient Notes:

• Apple cider: Use fresh, unsweetened apple cider for a more concentrated apple flavor. You can simmer it down slightly to intensify the taste.
• Cinnamon sugar: Mix ½ cup sugar with 1 tablespoon ground cinnamon for an ideal coating blend.
• Nutmeg: Freshly grated nutmeg brings more warmth and depth compared to pre-ground.

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Equipment Needed

These doughnuts require minimal tools and no frying oil—just a few kitchen basics:

• Mini doughnut pan: For shaping and baking. A mini muffin pan can also be used in a pinch.
• Mixing bowls and whisk: For combining the batter smoothly.
• Piping bag or spoon: To neatly fill the doughnut wells.
• Cooling rack: Allows doughnuts to cool evenly and prevents sogginess.

If you plan to make doughnuts often, investing in a good-quality non-stick doughnut pan makes the process quick and tidy.

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Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a mini doughnut pan generously with butter or non-stick spray, ensuring all the nooks are coated.

Step 2: Make the Batter

In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and nutmeg.

In a separate bowl, mix the wet ingredients: apple cider, egg, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing, which can toughen the doughnuts.

The batter should be thick but pourable.

Step 3: Fill the Pan

Transfer the batter into a piping bag or a zip-top bag with the corner snipped off. Pipe it into the doughnut pan, filling each cavity about ¾ full. You can also spoon it in, but piping ensures a more even shape.

Step 4: Bake

Bake for 10 to 12 minutes, or until the tops spring back lightly when touched and a toothpick inserted comes out clean. Avoid overbaking to maintain a tender texture.

Allow the doughnuts to cool in the pan for a couple of minutes before transferring to a wire rack.

Step 5: Coat in Cinnamon Sugar

While the doughnuts are still warm (but not hot), toss them gently in cinnamon sugar until well coated. If they’ve cooled too much, brush them lightly with melted butter to help the sugar stick.

Serve immediately for best flavor and texture.

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Tips and Variations

• Extra apple flavor: Simmer the cider until reduced by half for a more intense flavor. Cool before adding to the batter.
• Alternative shapes: Use a mini muffin pan to make doughnut “holes”—just adjust the baking time slightly.
• Dairy-free version: Substitute almond milk and plant-based butter to make the recipe dairy-free.
• Make-ahead tip: Bake and store uncoated doughnuts in an airtight container. Warm and sugar them just before serving.

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Serving Suggestions

These doughnuts are best served warm, when the coating is crisp and the crumb is soft. Pair with a mug of hot coffee, chai tea, or—naturally—hot apple cider.

They make a festive treat for fall brunches, school lunches, bake sales, or even as a sweet addition to a holiday breakfast board.

To elevate presentation, arrange them in a stacked tower on a cake stand and dust with extra cinnamon sugar just before serving.

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Pairings

• Drinks: Hot cider, cinnamon tea, pumpkin spice lattes, or warm milk.
• Dessert-style: Serve with a small bowl of vanilla glaze for dipping or alongside a scoop of cinnamon or caramel ice cream.
• Savory balance: Pair with sharp cheddar cheese or crispy bacon for a sweet-and-savory brunch combo.

These doughnuts are surprisingly versatile, making them ideal for all sorts of occasions and pairings.

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Storage and Reheating

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 3–4 days, though best texture is on day one.
• Freezer: Freeze uncoated doughnuts. Reheat gently in the oven, then coat in cinnamon sugar.

To reheat, warm in a 300°F oven for 5–6 minutes to restore their soft interior and slightly crisp exterior.

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Nutritional Information (Per Doughnut, Based on 12 Mini Doughnuts)

• Calories: ~120
• Fat: 4g
• Carbohydrates: 18g
• Protein: 2g
• Allergens: Gluten, dairy, egg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Conclusion

Apple Cider Doughnuts are a fall bakery favorite you can easily make at home. Baked instead of fried, these little treats are tender, warmly spiced, and delightfully coated in cinnamon sugar. Perfect for breakfast or dessert, they’re the kind of recipe you’ll find yourself coming back to again and again—especially when apple season rolls around.

Give them a try, and once you do, let me know if you kept them classic or added your own twist. Either way, they’re sure to become a seasonal staple.

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