There’s something about the crisp air of fall that calls for comforting baked treats, and baked apple cider doughnuts with cinnamon maple glaze hit every nostalgic note. These doughnuts are soft, warmly spiced, and finished with a rich maple glaze kissed with cinnamon and brown butter. Whether you’re planning a cozy weekend bake, a festive fall brunch, or simply want to embrace apple season in the tastiest way, this recipe brings all the autumn flavors home. In this guide, you’ll discover why baked cider doughnuts have become a seasonal must-have, what ingredients truly matter, and how to master the recipe step by step.
Looking for inspiration? Try this delicious apple cinnamon bread recipe for another cozy fall bake!
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Table of Contents
Why Baked Apple Cider Doughnuts Are a Must-Have for Fall
The cozy charm of apple cider treats
Nothing defines fall quite like the warm aroma of apple cider simmering on the stove. When you reduce it and add it to baked goods, you get a rich, concentrated apple flavor that elevates everything it touches. In these doughnuts, the apple cider shines, making each bite taste like autumn in pastry form. Plus, the sweet-tart notes pair beautifully with classic spices like cinnamon and nutmeg.
Baked vs fried doughnuts: health and flavor
Traditional apple cider doughnuts are often deep-fried, but baking offers a cleaner, lighter alternative without sacrificing flavor or texture. Baked doughnuts are easier to prepare, require less cleanup, and allow the apple cider and spices to take center stage. If you’ve ever hesitated to fry at home, baked doughnuts are your answer—no oil splatter or special equipment needed.
Discover great ideas like baked pumpkin s’mores cookies to explore more no-fry fall sweets.
The secret behind the perfect fall dessert
So what makes these particular baked doughnuts truly unforgettable? It’s the double layer of flavor—boiled-down apple cider and apple butter in the batter—plus a cinnamon maple glaze made with browned butter. That glaze, infused with a hint of coffee, adds warmth and richness without overwhelming the soft, cakey interior. It’s a perfect balance of sweet, spiced, and tender textures.
Don’t miss our Salted Maple Cinnamon Cold Brew if you love cozy fall sips to go with your doughnuts.
Key Ingredients That Make These Doughnuts Unforgettable
Apple cider and how to reduce it for bold flavor
Boiling down apple cider is an essential first step. When you reduce 1½ cups of fresh spiced cider to just ½ cup, you intensify its natural sweetness and apple flavor. This concentrated cider becomes the foundation of your batter, ensuring each bite tastes like autumn.
Use high-quality cider from a farmers’ market or orchard if possible. Avoid overly sweet store-bought versions with added sugars—they can throw off the flavor balance.
Apple butter vs applesauce: What works best
Apple butter isn’t just applesauce with a fancier name. It’s thicker, richer, and more caramelized—perfect for baking. Its depth adds complexity to your doughnuts, giving them a slightly sticky, melt-in-your-mouth interior. If you must substitute, go with unsweetened applesauce and a pinch of cinnamon, but you’ll miss the subtle caramel notes of apple butter.
Check out this apple butter latte recipe to use up any leftovers creatively!
Spices that elevate fall baking: cinnamon, nutmeg, ginger
This trio of spices is your go-to for a classic fall aroma. Cinnamon brings warmth, nutmeg adds depth, and ginger delivers a slight zing. Don’t go overboard—just enough to complement the cider without overpowering it. Use fresh spices if possible; they lose their punch over time.
Learn more about homemade pumpkin spice blends to spice up your fall pantry.
Choosing the right apples for texture and flavor
Adding chopped Honeycrisp apples gives these doughnuts a fritter-like texture. Honeycrisp apples hold their shape during baking and offer the perfect blend of sweet and tart. Avoid mushier varieties like Red Delicious, which can break down too much during baking.
Chop your apples finely and toss them in cinnamon sugar before folding into the batter—this adds a gentle crunch and bursts of juicy flavor throughout.
Step-by-Step Guide: How to Make Baked Apple Cider Doughnuts
Making these cozy fall doughnuts is easier than it looks. If you’ve ever baked muffins or cupcakes, you’re more than ready to take this on. With simple ingredients and just one specialty item—a doughnut pan—you’ll have bakery-style results right from your kitchen.
Preparing the cider and dough
The key to flavor lies in the cider reduction. Start by bringing 1½ cups of apple cider to a boil, then simmer until it reduces to about ½ cup. This step concentrates the apple flavor without adding excess moisture.
Once cooled, mix the reduced cider with:
- 2 tablespoons melted salted butter
- 2 large room-temperature eggs
- ¼ cup apple butter
- ½ cup packed dark brown sugar
- 2 teaspoons vanilla extract
In a separate bowl, combine the dry ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder + 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ½ tsp nutmeg + ¼ tsp ginger
Gently combine wet and dry ingredients until just mixed. No need to overwork the batter—lumps are okay.
Don’t miss our Chewy Maple Brown Sugar Cookies if you’re craving more maple-rich fall treats.
Mixing in the fall flavors and baking to perfection
Peel and dice one Honeycrisp apple into small pieces—about ½ cup. Toss them with a tablespoon of cinnamon sugar, then fold into the batter. This creates little bursts of juicy sweetness in every bite.
Grease a 6-cavity doughnut pan or use a muffin pan if you don’t have one. Fill each cavity about two-thirds full. Bake at 350°F for 12–13 minutes until the tops spring back gently when pressed. Let cool for five minutes before removing.
Creating the cinnamon maple glaze with browned butter
While the doughnuts cool, get that dreamy glaze ready.
Melt 4 tablespoons of salted butter in a saucepan until browned (about 3 minutes). Remove from heat and whisk in:
- ⅓ cup real maple syrup
- ¾–1 cup powdered sugar
- 1 tsp instant coffee
- ½ tsp cinnamon
Dip or drizzle the glaze over each doughnut while still warm for that gooey, sticky-sweet finish.
Looking for a fun brunch beverage? Check out Maple Cinnamon Latte to sip with your doughnuts.
Tips to keep the doughnuts moist and fluffy
- Don’t skip reducing the cider—it prevents sogginess and boosts flavor.
- Use room-temperature eggs so the batter emulsifies evenly.
- Avoid overmixing after adding flour; too much stirring toughens the crumb.
- Cool slightly before glazing to avoid runoff while still allowing absorption.
Expert Tips for the Best Homemade Doughnuts
Want to customize or troubleshoot your doughnuts? Here’s how to perfect your bake, no matter your kitchen setup.
Substitutions: gluten-free, dairy-free, or no apple butter
- Gluten-free: Use a 1:1 baking flour blend with xanthan gum.
- Dairy-free: Sub melted coconut oil or vegan butter for the glaze and batter.
- No apple butter? Use thick unsweetened applesauce and add a pinch of cinnamon.
Looking for more GF fall treats? Try Pumpkin Cheesecake Truffles for another no-fuss sweet.
Mistakes to avoid when baking cider doughnuts
- Overbaking dries them out—stick to 12–13 minutes.
- Too much flour leads to dense doughnuts. Spoon and level for accuracy.
- Skipping cider reduction waters down the flavor. Don’t cheat this step!
Storage and reheating tips for leftovers
These doughnuts store well in an airtight container at room temperature for up to 3 days. To reheat, zap in the microwave for 10–15 seconds to soften the glaze and bring back the fluffiness.
You can also freeze them unglazed. Just thaw and glaze when ready to serve.
Perfect pairing ideas: coffee, cider, and more
These treats pair wonderfully with spiced coffee, hot cider, or chai tea. For a crowd, create a fall-themed brunch board with mini doughnuts, roasted nuts, apple slices, and cinnamon sticks.
Looking for fall party ideas? Don’t miss Apple Cinnamon Blondies with Maple Cream for a perfect companion dessert.
Serving & Styling Ideas for Your Fall Gathering
How to style your doughnuts for a party or brunch
Presentation makes all the difference—especially when serving guests. Arrange your baked apple cider doughnuts with cinnamon maple glaze on a rustic wooden board or a cake stand with fall decorations like cinnamon sticks, small pumpkins, or fresh apples.
Dust the tops lightly with powdered sugar for an elevated touch. Place small bowls of glaze, chopped nuts, or even sprinkles nearby for guests to customize their doughnuts.
Kid-friendly options and serving suggestions
Kids love a hands-on dessert, so try turning these doughnuts into a DIY treat station. Let them dip their own doughnuts in glaze or top with fun fall-colored sprinkles.
You can even bake them in mini doughnut pans for smaller portions. Serve warm with hot chocolate or apple juice for a cozy after-school snack.
Discover great ideas like Apple Crumb Cake to pair with these doughnuts on your dessert table.
DIY doughnut bar with toppings for guests
Hosting a brunch or fall get-together? Set up a doughnut bar!
Topping ideas:
| Topping | Flavor Profile |
|---|---|
| Crushed pecans | Nutty and toasty |
| Cinnamon sugar mix | Classic and sweet |
| Maple whipped cream | Light & creamy |
| Chopped toffee bits | Buttery crunch |
| Dried apple chips | Added texture |
Offer guests warm cider or flavored lattes alongside for a full autumn experience.
FAQ About Apple Cider Doughnuts
Can I use applesauce instead of apple butter?
Yes, unsweetened applesauce can be used in a pinch, but apple butter adds more richness and caramelized apple flavor. If substituting, consider adding a bit of cinnamon or a dash of maple syrup for depth.
How long do baked doughnuts last?
They’re best fresh but will stay moist for up to 3 days in an airtight container. If glazed, store in a single layer to avoid sticking.
Can I freeze these apple cider doughnuts?
Absolutely. Freeze without glaze in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then glaze fresh for best results.
What’s the best way to reheat them?
For soft, warm doughnuts, microwave each for 10–15 seconds or warm in a 300°F oven for 5–7 minutes. If already glazed, use parchment paper to avoid sticking.
Don’t miss our Cinnamon Apple Bread for another reheat-friendly fall favorite.
Conclusion: Celebrate Fall With Every Bite
There’s no better way to celebrate fall than with baked apple cider doughnuts with cinnamon maple glaze. With reduced spiced cider, tender Honeycrisp apple chunks, warm spices, and a dreamy browned butter glaze, these doughnuts are everything you crave during apple season. Whether you’re planning a cozy Sunday bake, hosting a festive gathering, or just need a seasonal pick-me-up, these doughnuts will hit the sweet spot.
Looking for inspiration? Try Salted Caramel Apple Pie Bars to round out your fall baking list.
PrintBaked Apple Cider Doughnuts with Cinnamon Maple Glaze
Soft, fluffy baked apple cider doughnuts infused with reduced spiced cider, apple butter, and warm fall spices, topped with a rich cinnamon maple glaze made with browned butter and a hint of coffee. Perfect for autumn gatherings or cozy weekends.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 doughnuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups apple cider
- 2 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup apple butter
- 1/2 cup packed dark brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 honeycrisp apple, chopped (about 1/2 cup)
- 1 tablespoon cinnamon sugar
For the Cinnamon Maple Glaze:
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4–1 cup powdered sugar
- 1 teaspoon instant coffee
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 6-cup doughnut pan or a 12-cup muffin pan with melted butter.
- Bring the apple cider to a boil over high heat, then reduce heat and simmer for 10–15 minutes until reduced to about 1/2 cup. Let it cool.
- In a large bowl, stir together the reduced cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix the wet and dry ingredients just until combined. Toss chopped apples with cinnamon sugar, then fold into the batter.
- Divide the batter evenly among the prepared pan, filling each cavity about 2/3 full. Bake for 12–13 minutes until just set. Let cool for 5 minutes, then remove from pan.
- To make the glaze, brown the butter in a small saucepan over medium heat for 2–3 minutes until it smells toasted. Remove from heat and whisk in maple syrup, powdered sugar, instant coffee, and cinnamon.
- Dip or drizzle the warm doughnuts in the glaze and serve immediately.
Notes
- Boil the cider to intensify flavor and prevent sogginess.
- Use apple butter for deeper flavor—applesauce works but is milder.
- Don’t overmix the batter to avoid dense doughnuts.
- Best served warm, but can be stored for up to 3 days in an airtight container.
- Freeze unglazed doughnuts for longer storage and glaze when ready to serve.
