Baked Apple Cider Donuts

Celebrate fall’s arrival in style with my easy Baked Apple Cider Donuts recipe! These better-for-you breakfast treats have a sneaky dose of whole grains, a double punch of apple goodness, plenty of warming spices, and a sparkly cinnamon sugar exterior. Between the spiced cider flavor and fluffy texture, they’re totally swoon-worthy.

Are you old enough to remember when donuts were just a quarter apiece? I guess that’s why they were such a popular break-room snack. Well today, we’re bringing that trend back! Each one of these sweet treats actually costs less than a quarter, making it easy (and affordable) to treat your team to a fantastic morning. 

And, just like my whole wheat cinnamon roll donuts, these apple cider doughnuts are pretty virtuous—under 200 calories and just 6 grams of fat per serving. They even have a bit of fiber and protein! Not too shabby for a pastry, if you ask me. Pair one with a DIY Starbucks apple crisp macchiato and I’m in hog heaven.

So, next time you have an early Friday meeting (ew) or want to give your sleepyhead kids a reason to hop out of bed with no complaints ( 🙏), whip up a batch of these easy apple cider donuts. They’ll disappear before your very eyes like magic!

Jump to:

• What do they taste like?
• Why You’ll Love This Apple Cider Donut Recipe
• Ingredients
• Substitutions
• How To Make Apple Cider Donuts In The Oven
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• Storage Directions
• Baked Apple Cider Doughnut Nutrition
• Pricing Info
• FAQs
• Other Fall Baking Recipes
• Recipe

What do they taste like?

These baked apple cider donuts taste like a crisp autumn morning. The reduced apple cider and applesauce give them a deep, natural apple flavor that’s both sweet and tangy, while a blend of warming spices like cinnamon, nutmeg, and a hint of ginger wraps each bite in sweater weather vibes. Using a mix of whole wheat pastry flour and all-purpose flour makes the donuts tender yet hearty, with just enough nuttiness to balance the sweetness.

Once baked, they’re brushed with melted butter and rolled in cinnamon sugar, which adds a crisp, crackly coating that makes them taste like a fairground favorite—only fresher and homemade. The result is a donut that’s soft on the inside, fragrant with apple and spice, and irresistibly sweet on the outside.

Why You’ll Love This Apple Cider Donut Recipe

• Quick & Easy – While you’ll need a bit of patience for the apple cider to become deliciously concentrated, your overall work load is minimal. If you’ve ever made a cake batter, you’ve got all the skills you need!
• Cheap & Cheerful – Starting the day off with a special pastry always puts me in a happy mood. With grocery budgeting becoming more difficult on the daily, having an inexpensive, homemade way to spread joy to friends and family takes some of the mental load off—especially with the holidays coming up!! 😅 At under a quarter a pop, these cider donuts are perfect for when times are tight.
• Better-For-You – Traditional apple cider doughnuts are deep-fried, often in less-healthy oils like corn oil or lard. Making some smart swaps (e.g. adding whole grain flour to the mix or using mostly heart-healthy avocado oil with just a touch of butter for richness) means you can enjoy all the sweet flavor you crave without throwing your body out of whack.

Ingredients

• Apple Cider & Applesauce – A powerful double whammy of rich, apple-y flavor. Make sure to use unsweetened applesauce to keep sugar in check.
• Whole Wheat Pastry Flour & All-Purpose Flour – While I didn’t go fully whole grain with flour for textural reasons, more than half of the mix is whole wheat. 
• Ground Ginger, Nutmeg & Cinnamon – This trio of spices adds a mulled apple cider vibe that’s extra cozy.
• Granulated Sugar & Light Brown Sugar – White sugar for the cinnamon-y coating and brown sugar for the apple cider donut base.
• 2% Milk – This is my preferred milk for daily drinking. While I’m not affiliated with them, I highly recommend Fairlife milk which is easier to digest, has more protein, and tastes extra creamy.
• Avocado Oil – My favorite heart-friendly neutral-tasting oil. 
• Large Egg – For binding power and a small hit of protein. 
• Vanilla Extract – For aromatic warmth and depth.
• Unsalted Butter – Brushing the outsides of the cooled apple donuts with a bit of butter makes them taste extra rich, and also gives the cinnamon sugar something to hold onto. If possible, opt for grass-fed organic butter for the best nutritional profile.
• Baking Soda, Baking Powder & Salt – Just the basics to make sure everything turns out right.

Substitutions

• Whole Wheat Pastry Flour – You can use a 50/50 mix of regular whole wheat flour and AP flour if needed.
• All-Purpose Flour, Baking Powder & Salt – These three ingredients form another common pantry staple: self-rising flour. Feel free to swap that in for all of these ingredients.
• Ground Ginger, Nutmeg & Cinnamon – You can use a bottle of pre-mixed apple pie spices or swap in the warming spice blend of your choice (e.g. cardamom, cloves, allspice).
• 2% Milk – Any percentage of dairy milk or any plant-based milk will work.
• Avocado Oil – Canola oil is a budget-friendly alternative that’s still pretty darn heart-healthy.
• Large Egg – I haven’t tried it, but I think this baked donut recipe should work with common egg substitutes like chia or flax eggs. 
• Vanilla Extract – Use an equal amount of vanilla paste or powder, or half as much ground vanilla bean.
• Unsalted Butter – Salted butter works too, if you like a salty-sweet flavor combo.

How To Make Apple Cider Donuts In The Oven

Step 1: Reduce the Cider – Pour the apple cider into a saucepan and simmer until it reduces down to ½ cup. Set it aside to cool—you’ll need it for the batter.

Step 2: Mix the Dry Ingredients – In a medium bowl, whisk together the flours, baking powder, spices, and salt until well combined. Set aside.

Step 3: Mix the Wet Ingredients – In a separate large bowl, whisk the sugars, applesauce, eggs, vanilla, and cooled cider until smooth.

Step 4: Combine – Add the dry ingredients into the wet and stir gently until just combined. Don’t overmix—this keeps the donuts light and fluffy.

Step 5: Bake – Transfer the batter into a pastry bag (or a gallon-sized zip-top bag with the corner snipped off). Pipe the batter into a greased donut pan, filling each well about ¾ full. Bake at 350ºF for 8–10 minutes, until the donuts spring back lightly when touched. Cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Pro tip: place parchment or a baking sheet under the rack to catch the cinnamon sugar later.

Step 6: Make the Topping – While the donuts bake, whisk together the cinnamon and sugar in a shallow bowl.

Step 7: Coat & Enjoy – Brush the cooled donuts all over with melted butter, then dip each one into the cinnamon sugar until fully coated. Return them to the rack to set, and enjoy within 3 days (if they last that long!).

Optional Variations & Dietary Adjustments

• Vegan-Friendly – Replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use plant-based milk and butter.
• Gluten-Free – Sub in a 1:1 gluten-free baking blend in place of the flours and allow the batter 30 minutes of resting time to rehydrate. The texture will likely be different, but should still be soft and delicious.
• Extra Apple Flavor – Fold in finely chopped dried apple bits to give the donuts a little texture and a bigger apple punch.
• Glazed Instead of Sugared – Skip the cinnamon sugar dip and drizzle the donuts with a simple apple cider glaze (powdered sugar + a splash of reduced cider) for a shinier finish.

Serving Suggestions

These apple cider donuts are best enjoyed fresh and slightly warm, when the cinnamon sugar coating is at its crispiest. Pair them with an iced apple crisp oatmilk shaken espresso, iced apple crisp non-dairy chai latte, hot coffee or cold brew sweetened with caramel apple creamer, or a steaming cup of apple cider (because more apple-flavored yum is always welcome here!).

They also make a festive brunch treat. I like to serve them alongside scrambled eggs, fruit, and air fryer turkey bacon for a cozy (but balanced) weekend spread. For dessert, try warming them up and topping with a scoop of vanilla ice cream or salted caramel sauce—like apple pie in donut form.

If you’re entertaining, stack the donuts on a cake stand or skewer them into a “donut tower” as a fun centerpiece. They’re perfect for fall gatherings, pumpkin patch picnics, or even as an inexpensive alternative to pumpkin pie crumble bars or pumpkin crisp at Thanksgiving.

Recipe Success Tips

• Reduce the Cider Fully – Don’t rush the reduction step—simmer the cider down until it’s deliciously concentrated. This is what gives the donuts their deep apple flavor. If you accidentally reduce it too far, just add enough regular apple cider to bring the liquid amount to ½ cup.
• Use Room Temperature Ingredients – Bring your eggs and applesauce to room temp before mixing. It helps the batter come together smoothly and bakes more evenly.
• Don’t Overmix – Stir the batter only until the dry ingredients disappear. Overmixing can make the donuts dense instead of light and tender—nobody wants that!
• Prep the Pan Well – Even if you’re using a nonstick donut pan, give it a light spray of oil or butter to ensure the donuts release cleanly after baking.
• Check for Doneness – Baked apple cider donuts cook quickly! They’re ready when they spring back lightly to the touch. Overbaking can dry them out, so stay nearby.
• Coat While Warm – Let the donuts cool just enough to handle, then brush with butter and dip into cinnamon sugar. If they’re too cool, the sugar won’t stick as well.
• Catch the Mess – Place parchment paper or a baking sheet under your cooling rack before coating. It makes cleanup a breeze!

Storage Directions

• Room Temperature – Store cooled donuts in an airtight container at room temperature for up to 2 days. The cinnamon sugar coating may soften a bit, but the flavor stays delicious.
• Freezing – For longer storage, freeze the donuts (without the cinnamon sugar coating) in a freezer-safe bag or container for up to 2 months. When ready to enjoy, thaw at room temperature, then brush with butter and dip in fresh cinnamon sugar before serving.

Baked Apple Cider Doughnut Nutrition

These baked cider donuts taste indulgent, but are a lighter option compared to traditional fried apple donuts. Baking keeps the fat content lower (just 3 grams), and using applesauce in the batter adds natural sweetness and a bit of fiber. With the addition of whole wheat pastry flour, each donut has 2 grams of fiber.

You’re still getting a sweet treat, but with a touch more substance thanks to our healthy swaps. Most of the 36 grams of carbs come from the flour, cider, and cinnamon sugar coating, while eggs, whole grains, and milk contribute 3 grams of protein per serving.

If you’d like to make them even lighter, you can scale back on the cinnamon sugar coating, swap in a sugar alternative, or use a plant-based butter for brushing. Either way, they’re a seasonal treat meant to be savored—soft, spiced, and perfectly paired with your favorite (homemade) Starbucks fall drinks.

Total nutritional content per serving is:

• Calories: 196 calories
• Carbohydrates: 34 grams
• Protein: 3 grams
• Total Fat: 6 grams
• Sodium: 131 mg
• Fiber: 2 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 1 ⅓ cup apple cider: $0.31
• 1 ¼ cup whole wheat pastry flour: $0.33
• ¾ cup all-purpose flour: $0.20
• 3 ½ tsp cinnamon: $0.35
• ¾ tsp baking powder: $0.01
• ¾ tsp baking soda: $0.01
• ½ tsp ground ginger: $0.03
• ¼ tsp nutmeg: $0.01
• ¼ tsp salt: $0.01
• 1 cup light brown sugar: $0.45
• ½ cup 2% milk: $0.11
• ¼ cup avocado oil: $0.76
• 1 large egg: $0.50
• 3 tbsp applesauce: $0.10
• 1 tsp vanilla extract: $0.04
• ½ cup granulated sugar: $0.08
• 3 tbsp unsalted butter: $0.37

The total comes out to be around $3.67 or roughly $0.23 per serving!

FAQs

Other Fall Baking Recipes

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Recipe

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xoxo Megan