About the Recipe
Nothing says fall quite like a warm batch of Spiced Apple Cider Donuts. These Orchard Spiced Donuts are baked, not fried, but still full of that cozy flavor you’d expect from a farm stand treat. The secret? Reduced apple cider in the batter, which adds a rich apple flavor and keeps the donuts tender. Rolled in cinnamon sugar, they’re the kind of recipe that makes your whole kitchen smell like autumn.
If you’re looking for more apple inspiration, don’t miss my Apple Marzipan Babka (a sweet braided loaf with apples and almond paste), my fluffy Swiss Apple Pancakes, or a slice of traditional Apfelwähe, a classic Swiss apple tart.
These donuts are perfect for weekend baking, fall gatherings, or simply treating yourself after a walk through the orchard.
Full of fall flavor – Made with reduced apple cider, warm cinnamon, nutmeg, and a touch of ginger, these donuts taste like autumn in every bite.
Baked, not fried – Easier to make at home, less mess, and you still get that tender donut texture with a crisp cinnamon sugar coating.
Perfect for cozy mornings – Pair them with a mug of coffee, hot cider, or tea for the ultimate fall breakfast or snack.
Great for gatherings – These donuts make a lovely addition to brunch tables, bake sales, or as a sweet treat after a day at the orchard.
Kid and family approved – Soft, spiced, and not too heavy—these donuts are a crowd-pleaser for all ages.
What You'll Love
Don't have a donut pan? Not to worry! Make muffins instead. This recipe works great If you don’t have a donut pan, you can use a muffin tin. The texture will be slightly different, but they’ll still be soft and spiced.
Do I need to reduce the apple cider? Reducing the cider concentrates the flavor, giving the donuts that signature orchard-fresh taste. It’s worth the extra step for the best results.
How long do these donuts stay fresh? They’re best enjoyed the day you make them, but you can store them in an airtight container at room temperature for up to 2 days. Rewarm in the oven to bring back the just-baked taste.
Can I freeze baked apple cider donuts? Yes! Freeze the donuts (without the sugar coating) in an airtight bag or container for up to 2 months. When ready to eat, thaw, warm them slightly, then roll in cinnamon sugar.
What type of apple cider works best? Use fresh, unsweetened apple cider if possible. If you only have sweet cider, reduce the sugar in the recipe slightly.
Can I make these donuts gluten-free? Yes, simply swap in a 1:1 gluten-free flour blend. The donuts may be a little more delicate, but the flavor will be just as delicious.
Frequently asked Questions
Ingredints Explained
Apple cider Reducing the cider is what gives these donuts their big apple flavor. It concentrates all those cozy fall notes without making the batter too thin.
All-purpose flour Just regular flour here — keeps the donuts soft but structured. No need for cake flour.
Baking powder + baking soda This combo gives the donuts a nice lift and keeps the crumb light and tender.
Warm spices (cinnamon, ginger, nutmeg, allspice) These are the heart of the flavor. They add warmth, coziness, and just the right amount of fall spice without overwhelming the apple.
Salt A tiny bit, but essential. It brightens the sweetness and balances the spice.
Brown sugar + granulated sugar Brown sugar adds moisture and a bit of caramel depth, while granulated sugar keeps the donuts light. Using both gives the perfect texture.
Butter Melted butter brings richness and that classic “bakery donut” taste. Let it cool slightly so it doesn’t scramble the eggs.
Eggs Bind everything together and help the donuts stay fluffy instead of dense.
Buttermilk Keeps the crumb soft and tender with a subtle tang that pairs beautifully with the spices.
Vanilla extract Just a touch for warmth and balance — it ties all the flavors together.
Cinnamon sugar coating This is the magic finishing touch. Brushing the donuts with melted butter helps the cinnamon sugar stick and gives that classic donut-shop crunch.
Ingredients
Donuts:
1 cup (240 ml) apple cider (reduced to ½ cup)
1 ¾ cups (220 g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon (Selefina)
½ tsp ground ginger (Selefina)
¼ tsp ground nutmeg (Selefina)
¼ tsp ground allspice (optional)
¼ tsp salt
½ cup (100 g) brown sugar, packed
¼ cup (50 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted and cooled slightly
2 large eggs, room temperature
½ cup (120 ml) buttermilk, room temperature
1 tsp vanilla extract
Cinnamon Sugar Coating:
½ cup (100 g) granulated sugar
1 tsp ground cinnamon (Selefina)
Pinch of nutmeg (optional)
4 tbsp (60 g) unsalted butter, melted
Preparation
Reduce the cider: In a small saucepan, simmer the apple cider over medium heat until reduced to about ½ cup. This intensifies the flavor. Set aside to cool slightly.
Preheat oven to 350 °F (175 °C). Lightly grease a donut pan.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
Mix wet ingredients: In another bowl, whisk brown sugar, granulated sugar, melted butter, eggs, buttermilk, vanilla, and the cooled reduced cider.
Combine: Add wet ingredients to dry ingredients and stir just until combined — don’t overmix. Batter will be slightly thick.
Fill pans: Spoon or pipe the batter into the donut molds, filling each about ¾ full.
Bake: 10–12 minutes, or until the donuts spring back when touched and a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack.
Coat: Mix sugar, cinnamon, and nutmeg in a shallow bowl. Brush warm donuts with melted butter, then toss in cinnamon sugar until well coated.
Serve: Serve your Orchard Spiced Donuts while they’re still slightly warm so the cinnamon sugar coating clings beautifully and the apple cider flavor shines through. They’re perfect with a cup of hot coffee, tea, or even warm apple cider for a cozy autumn moment. For an extra indulgence, drizzle with a little caramel sauce or serve alongside vanilla ice cream.
Storage Tips:
Room Temperature: Store leftover donuts in an airtight container for up to 2 days. To bring them back to life, warm briefly in a 300°F (150°C) oven before serving.
Freezer: Freeze uncoated donuts in an airtight container or freezer bag for up to 2 months. When ready to enjoy, thaw, warm, then roll in fresh cinnamon sugar.
Recipe Card
Chef's Notes
Reduce the cider fully - if you leave it too watery, the donuts lose that true cider punch.
Use room-temperature eggs so the butter doesn’t seize.
Don’t overbake! Dry cider donuts are never the goal.
Brush, not dip, the butter - dipping causes the don
Storage Tips
Room temp: 2 days in an airtight container
Fridge: Up to 5 days (rewarm 10 seconds in microwave)
Freeze: Up to 2 months, uncoated. Coat after thawing.