Baked Apple Cinnamon Donuts

🍎🍩 Baked Apple Cinnamon Donuts — Fall Flavor Meets Cozy Comfort

Soft, spiced, and kissed with apple cider — these Baked Apple Cinnamon Donuts are proof that donuts can be both cozy and classy.

 

 

Donuts are already the rock stars of the breakfast table. They’re fluffy, they’re indulgent, and they’re the kind of treat that makes you forget you promised yourself “just one.” But when you add apple cider, cinnamon, and nutmeg? That’s not just breakfast — that’s a fall festival in your mouth.

This Baked Apple Cinnamon Donut Recipe is the ultimate seasonal glow‑up. Apple cider reduces down to a concentrated flavor bomb, cinnamon and nutmeg bring cozy spice, and the baked method keeps things lighter (so you can totally justify eating two… or three). It’s indulgent, it’s nostalgic, and it’s the kind of recipe that makes you want to grab a sweater, a mug of cider, and a second donut.

Why this recipe is a keeper:

• Effortless elegance — pantry staples, bakery‑worthy results.
• Flavor fireworks — apple cider + cinnamon + nutmeg.
• Family‑friendly — picky eaters don’t stand a chance.
• Make‑ahead friendly — freezes beautifully.
• Instagram‑worthy — sugar sparkle deserves a close‑up.

💬 Reader prompt: Are you team “donuts for breakfast” or team “donuts for dessert”?

When you think of Fall, donuts come to mind! A little cup of hot chocolate with a side of donuts! I know, your mouth is watering right now!

Apple Cinnamon Donuts are so versatile! You can eat them for breakfast, after school snack or perfect for any party!

This recipe is so simply to make and I bet you have most of the ingredients in your kitchen right now! You won’t be able to just eat one!

 

Baked Apple Cinnamon Donuts

Ingredients

• 1 and 1/2 cups apple cider
• 2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup milk, at room temperature
• 2 teaspoons vanilla

Topping

 

• 1 cup of sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon nutmeg
• 6 Tablespoons butter, melted

DIRECTIONS

 

1. Reduce apple cider. In a small saucepan over low heat, simmer the apple cider until you’re left with about 1/2 cup. Begin checking at 10 minutes, then every 3-5 minutes after that until you have 1/2 cup of cider reduction. Mine takes about 20 minutes. Set aside to cool for 10 minutes (or complete this step ahead of time).
2. Combine the dry ingredients together.
3. Combine all wet ingredients except for the apple cider together.
4. Mix the wet and dry ingredients together. Add the apple cider. Whisk everything together until smooth and combined. You’ll notice the batter will be slightly thick. We want thick batter for cakey and dense donuts!
5. Fill the donut pan. Fill each donut cup about halfway. My trick for this? Use a zipped-top bag. Add the batter, cut off a corner, and pipe it into the donut pan filling only about halfway. This trick makes transferring the batter easy, neat, and quick.
6. Bake. Only about 10 minutes of bake time– told you they’re quick! To test doneness, poke your finger into the top of the donut. If the donut bounces back, they’re done. Once the donuts are out of the oven, let them cool for 2 minutes, invert the pan to release the donuts, then re-grease the donut pan and bake the remaining donut batter. (If you don’t own 2 donut pans! I only have 1.)
7. Coat the donuts. Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
8. Enjoy!

🔢 Calorie Count (Per Donut, Makes ~12)

• Calories: ~210
• Protein: 3g
• Carbs: 32g
• Fat: 8g
• Fiber: 1g
• Sugar: 18g

 

🥕 Nutritional Facts & Fun

• Apple cider: Vitamin C + cozy flavor.
• Cinnamon & nutmeg: Antioxidants + warmth.
• Flour: Structure + fluff.
• Egg: Protein + richness.
• Sugar: Sweet indulgence.

💬 Reader prompt: Do you like your donuts plain, sugared, or glazed to the max?

 

 

 

 

 

 

 

 

 

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