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As the leaves begin to turn vibrant shades of red and gold, and the crisp air ushers in the enchanting season of autumn, there’s little that captures the essence of this time quite like a warm apple cider donut. These delightful treats have become a beloved staple at fall festivals, farmers' markets, and cozy gatherings, offering a sweet and spiced indulgence that perfectly complements the season. The warm aroma of cinnamon and nutmeg wafts through the kitchen as you whip up a batch of homemade apple cider donuts, evoking memories of hayrides and pumpkin patches.

Irresistible Apple Cider Donuts Baked Not Fried Recipe

Indulge in the cozy flavors of fall with these irresistible apple cider donuts! Made with a mix of all-purpose and whole wheat flour, they’re not only delicious but also wholesome. The secret? Reducing apple cider to amplify that fresh apple flavor. Roll each warm donut in a delightful cinnamon sugar coating for the perfect finish. Ideal for breakfast, or as a sweet snack, these donuts are sure to impress! Enjoy them warm or store for later.
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Ingredients
  

2 cups apple cider

1 tablespoon unsalted butter, melted

1 large egg

1 cup all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup brown sugar, packed

1 teaspoon vanilla extract

1/2 cup granulated sugar (for coating)

1 tablespoon cinnamon (for coating)

Instructions
 

In a small saucepan, bring the apple cider to a boil over medium-high heat. Continue to boil until it's reduced to about 1 cup, stirring occasionally. This should take approximately 15-20 minutes. Remove from heat and let cool slightly.

    Preheat your oven to 350°F (175°C). Grease a donut pan with cooking spray or butter.

      In a large mixing bowl, whisk together the melted butter, egg, reduced apple cider, and vanilla extract until well combined.

        In another bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until evenly mixed.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over-mix; the batter should be thick and slightly lumpy.

            Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Use a spatula to smooth the tops if needed.

              Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack.

                While the donuts are cooling, mix together the 1/2 cup of granulated sugar and 1 tablespoon of cinnamon in a shallow dish.

                  Once the donuts are cool enough to handle, roll each donut in the cinnamon sugar mixture until well coated. Serve warm or store in an airtight container for up to 3 days.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 donuts