Oh, those first crisp mornings of fall – you know the ones where you can smell woodsmoke in the air? That’s when I start craving my apple cider donuts. There’s something magical about how the warm spices mingle with the tangy-sweet punch of fresh cider in every bite. I’ve been making this exact recipe every October since I was tall enough to reach the kitchen counter (and let’s just say there were some…interesting early attempts). These aren’t just any donuts – they’re little rings of autumn comfort that fill your whole kitchen with the coziest aroma imaginable while they bake.
Why You’ll Love These Apple Cider Donuts
Trust me, once you try these donuts, you’ll be hooked. Here’s why:
- Easy as pie (but better!) – Just mix, bake, and enjoy. No fancy skills needed.
- That real apple cider flavor – Not just a whisper, but a full-on autumn hug in every bite.
- Pillowy soft texture – The kind that makes you close your eyes and sigh after the first bite.
- Warm spices that dance – Cinnamon and nutmeg doing their happy little jig on your taste buds.
- Your kitchen will smell like a fall festival – Warning: May cause neighbors to “drop by” unexpectedly.
Ingredients for Apple Cider Donuts
Gather these goodies – measuring everything properly makes all the difference in these donuts! I learned that the hard way when my first batch turned out… let’s just say “rustic.” Here’s exactly what you’ll need:
- 2 cups all-purpose flour – Spoon & level it, don’t scoop! Packed flour makes dense donuts.
- 1 tsp baking powder + 1 tsp baking soda – Our rising dream team.
- 1 tsp cinnamon + ½ tsp nutmeg – The spice duo that screams fall.
- ½ tsp salt – Just enough to make the flavors pop.
- ½ cup granulated sugar + ½ cup packed brown sugar – Pack that brown sugar like you mean it!
- ½ cup fresh apple cider – The star ingredient! None of that clear apple juice stuff.
- ¼ cup milk – Whole milk makes them extra tender.
- 1 large egg – Cracked into a separate bowl first (trust me, no one likes shell surprises).
- 2 tbsp melted butter, cooled – I microwave mine in 15-second bursts so it doesn’t get too hot.
- 1 tsp vanilla extract – The real stuff, please – it matters!
See that brown sugar measurement? Pack it like you’re preparing for a snowball fight – really press it into the measuring cup. And whatever you do, don’t skip the fresh cider! That reduced apple-y goodness is what gives these donuts their signature flavor that’ll have everyone asking for your secret.
Equipment You’ll Need
Don’t stress – you probably have most of this already! Here’s what I grab before starting:
- Donut pan – Nonstick is best (unless you enjoy chiseling donuts out of the pan).
- Two mixing bowls – One big, one medium. I use my grandma’s chipped yellow one for nostalgia.
- Whisk – A fork works in a pinch, but a whisk blends those wet ingredients beautifully.
- Measuring cups & spoons – That half-cup measure will become your best friend.
- Spatula – For scraping every last bit of that glorious batter into the pan.
That’s it! No fancy gadgets needed – just good old-fashioned baking tools. Though I won’t judge if you want to wear an “I ❤️ Donuts” apron like I do.
How to Make Apple Cider Donuts
Alright, let’s get to the fun part – turning these simple ingredients into little rounds of autumnal bliss! I’ve made this recipe so many times I could probably do it in my sleep (though I don’t recommend trying that – hot ovens and sleepwalking don’t mix). Follow these steps, and you’ll have perfect donuts before you can say “pumpkin spice latte.”
Step 1: Prep the Dry Ingredients
First things first – grab that big mixing bowl and let’s build our dry foundation. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt like you’re conducting a tiny orchestra. The key here? Don’t overmix! We’re just looking to distribute everything evenly, not develop gluten that would make our donuts tough. I like to sift the flour through my fingers as I add it to prevent any sneaky little lumps. This dry mixture should smell heavenly already – all warm spices and promise.
Step 2: Combine Wet Ingredients
Now for the magic potion! In your other bowl, whisk together the sugars first until they look like beach sand at sunset. Then pour in the apple cider, milk, egg (remember – already cracked in a separate bowl!), cooled melted butter, and vanilla. The butter should be cooled enough that it won’t cook the egg – I test by touching it to my wrist like a baby’s bottle. Whisk it all together until it’s completely smooth and smells like a crisp autumn morning. Pro tip: If your ingredients are at room temperature, they’ll blend together much more evenly – no weird butter globs!
Step 3: Bake the Apple Cider Donuts
Here’s where the transformation happens! Pour your wet ingredients into the dry and stir just until combined – a few small lumps are totally fine. Overmixing is the enemy of tender donuts! Now spoon that gorgeous batter into your greased donut pan, filling each cavity about 2/3 full. I use a piping bag for neatness (or a ziplock with the corner snipped), but a spoon works fine too – just wipe any drips for pretty edges. Bake for 10-12 minutes until they’re golden and spring back when lightly touched. Your kitchen will smell like a country fair – resist opening the oven door too much or they might not rise properly!
Let them cool in the pan for 5 minutes (this is crucial – they’re still baking inside!), then transfer to a rack. The hardest part? Waiting those few minutes before diving in. But trust me, that first warm bite of spiced apple goodness will be worth every second!
Tips for Perfect Apple Cider Donuts
After years of trial and (delicious) error, here are my golden rules for donut success:
- Fresh cider is non-negotiable – That cloudy, unfiltered stuff packs way more flavor than clear apple juice.
- Mix with a light touch – Stir just until the flour disappears. Overworked batter = hockey pucks, not heavenly donuts.
- Let them rest 5 minutes – I know it’s tempting, but wait before removing them from the pan! They’ll hold their shape better.
- Try the cinnamon sugar shake – While still warm, toss them in a mix of cinnamon and sugar for that classic fairground feel.
- Bake one test donut first – Adjust baking time if needed. Ovens lie sometimes!
See that picture-perfect donut? That came from following these tips religiously. Well, that and eating all the “ugly” practice batches first.
Variations and Serving Suggestions
Oh, the fun you can have with these donuts! My favorite Sunday tradition? Drizzling them with warm caramel sauce while they’re still slightly warm – the way it pools in the center hole is pure magic. For crunch lovers, press chopped pecans into the glaze before it sets. And for the ultimate fall moment? Serve them with a steaming mug of spiced apple cider – it’s like autumn in edible form. Feeling fancy? A dusting of pumpkin pie spice takes the warmth to another level. The best part? There’s no wrong way to enjoy these!
Storing and Reheating Apple Cider Donuts
Here’s the scoop on keeping these donuts tasting fresh: Store them in an airtight container at room temperature for 2-3 days (if they last that long!). For a just-baked feel, microwave for 10 seconds – the warmth brings back all those cozy spices. Freeze extras in a single layer for up to 2 months – just thaw overnight and give them a quick warm-up. Pro tip: Freeze them plain, then add toppings after reheating for maximum freshness!
Nutritional Information
I know, I know – we don’t really want to think about numbers when we’re biting into these warm, spiced treats! But for those keeping track, here’s the breakdown per donut (because let’s be honest, who stops at one?):
- Calories: 180 (Totally worth it for that cider-packed flavor!)
- Fat: 4g (Mostly from that glorious butter)
- Carbohydrates: 32g (Hello, apple cider sugars!)
- Protein: 3g (Bonus points for the egg power)
Now, here’s the fine print: These numbers can wiggle a bit depending on your exact ingredients. Did you pack that brown sugar extra tight? Maybe used a splash more cider? That’ll nudge the numbers around. I once calculated mine at 175 calories, then realized I’d been sneaking extra cinnamon – oops! Moral of the story? Enjoy every bite and don’t stress the small stuff. For more information on general baking science, you can check out resources from King Arthur Baking.
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about these apple cider donuts – some from friends, some from family, and yes, even from a very determined neighbor who kept “casually” dropping by when I was baking. Here are the ones I hear most often:
Can I use apple juice instead of cider?
Oh honey, I wouldn’t! Apple juice is like the watered-down cousin of cider – it’s missing all that rich, tangy depth. Real apple cider has that cloudy, unfiltered goodness that gives the donuts their signature flavor. If you absolutely must substitute (we’ve all been in a pinch!), reduce the juice by simmering it down to half its volume first.
How do I prevent my donuts from sticking to the pan?
After that one tragic batch where half my donuts stayed in the pan (RIP, donut tops), I became a grease fanatic. Here’s my foolproof method: brush every nook of your donut pan with melted butter (or use baking spray with flour in it), then dust lightly with flour. Tap out the excess – you want an invisible barrier, not a flour coating!
Can I make these without a donut pan?
Absolutely! Pour the batter into a greased muffin tin for apple cider “donut holes.” Or get creative – I once used a whoopie pie pan in desperation (don’t tell my grandma) and they still tasted amazing. The shape changes, but that warm spiced flavor stays perfect. If you are looking for other old-fashioned donuts, check out this recipe!
Why did my donuts turn out dense?
Ah, the classic baking mystery! Usually it’s one of three things: overmixing the batter (stop as soon as the flour disappears), expired baking powder (test it in hot water – it should bubble!), or measuring flour wrong (that spoon-and-level method is sacred). Next time, pretend you’re handling a delicate cloud rather than mixing concrete.
How can I tell when they’re perfectly baked?
The toothpick test lies with donuts – they’re too small! Instead, look for golden edges that pull slightly from the pan, and tops that spring back when gently pressed. They’ll keep baking a bit as they cool, so don’t wait for dark brown. Your nose will also tell you – when your whole house smells like a cider mill, they’re probably done!
I’d love to see your donut masterpieces! Tag me on Instagram with your apple cider creations or leave a comment below – nothing makes me happier than seeing these little rings of autumn joy in your kitchens!
PrintIrresistible Apple Cider Donuts with 5 Secret Fall Flavors
Apple cider donuts are a delicious fall treat made with fresh apple cider and warm spices.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup apple cider
- 1/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, whisk sugars, apple cider, milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fill donut pan cavities 2/3 full.
- Bake for 10-12 minutes until golden.
- Cool for 5 minutes before removing from pan.
Notes
- Use fresh apple cider for best flavor.
- Don’t overmix the batter to keep donuts tender.
- Dust with cinnamon sugar if desired.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
