Easy Baked Apple Cider Donuts to Make with Your Kids This Fall
Is there anything that smells more like October than apple cider and cinnamon wafting through the kitchen? Every fall, my daughter and I have a little tradition: the first chilly Saturday, we pull out our aprons and bake a batch of apple cider donuts. No deep fryer, no hot oil, no stress. Just a simple baked donut that tastes like the cider-mill treats we wait all year for.
I’ll be honest, I used to think homemade donuts were a “bakery only” kind of thing. But baked apple cider donuts are one of the easiest fall recipes I know, and they are perfect for little helpers. Stirring, sprinkling, dunking in cinnamon sugar: there is a job for every age. Today I’m sharing my full recipe, my best tips, and the tools that make it so easy.
If you love cozy fall baking, you might also enjoy our pumpkin recipes to bake with your daughter. But if you’re an apple person like me, grab your mixing bowl and let’s get started!
Why You’ll Love These Baked Apple Cider Donuts
- No frying required. They bake in about 12 minutes, so they are safe and easy to make with kids.
- Big cider flavor. Reducing the cider first concentrates the apple flavor so every bite tastes like fall.
- Beginner friendly. One bowl for the wet ingredients, one for the dry, and you’re done.
- Great for sharing. They’re wonderful for school bake sales, fall playdates, and cozy weekend breakfasts.
- Make-ahead friendly. The batter comes together in minutes, and the donuts keep well for a couple of days.
🍪 What You’ll Need
Before you start, gather your tools. The right equipment makes the biggest difference, and none of this is fancy.
- A donut pan. This is the only specialty item, and it’s worth it. I use the Wilton Non-Stick 6-Cavity Donut Pan Set, which comes as a 2-pack so you can bake a dozen at once (usually around $15).
- A piping bag. Filling the pan neatly is the secret to pretty donuts. Wilton Disposable Decorating Bags, 100-Count are inexpensive, and there’s zero cleanup (about $10).
- A cooling rack. Donuts need air all around them so the bottoms don’t get soggy. The Wilton Excelle Elite 3-Tier Cooling Rack saves counter space when you’re baking in batches (about $12).
- Good cinnamon. You’ll use plenty here, so quality counts. I love McCormick Ground Cinnamon for its warm, sweet flavor (around $8).
- Aprons for your little baker. A cute set like the Jennice House Kids Apron and Chef Hat Set makes my daughter feel like a real pastry chef (around $15).
Baked Apple Cider Donuts Recipe
Prep time: 20 minutes (plus cider reducing) | Bake time: 12 minutes | Makes: 12 donuts
Ingredients
For the donuts:
- 1 1/2 cups apple cider (reduces to about 1/2 cup)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup melted butter, slightly cooled
- 1 large egg
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
For the cinnamon sugar coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons melted butter
Instructions
- Reduce the cider. Simmer 1 1/2 cups of apple cider in a small saucepan over medium heat for about 15 to 20 minutes, until it reduces to 1/2 cup. Let it cool completely. (This is the step that gives the donuts that big cider flavor!)
- Heat the oven. Preheat to 350°F and generously spray your donut pan with nonstick spray.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the wet ingredients. In another bowl, whisk the brown sugar, granulated sugar, melted butter, egg, yogurt, vanilla, and the cooled reduced cider until smooth.
- Combine gently. Pour the wet ingredients into the dry and stir just until no flour streaks remain. This is a great job for your little helper. Don’t overmix, or the donuts will be tough.
- Fill the pan. Spoon the batter into a piping bag, snip the tip, and pipe it into each cavity, filling about two-thirds full.
- Bake. Bake for 11 to 13 minutes, until a toothpick comes out clean and the tops spring back when pressed.
- Cool briefly. Let the donuts rest in the pan for 3 minutes, then move them to a cooling rack.
- Coat them. Mix the cinnamon and sugar in a shallow bowl. Brush each warm donut with melted butter, then dunk it in the cinnamon sugar until fully coated.
- Enjoy! They are best warm, with a mug of hot cocoa or more cider.
My Best Tips for Perfect Donuts
Don’t skip reducing the cider
Plain cider in the batter just doesn’t give you much flavor. Simmering it down turns it into a sweet, tangy syrup that makes these taste like the real thing. You can reduce it the night before and keep it in the fridge.
Use a piping bag
Spooning batter into a donut pan is messy, and the donuts end up lumpy. A piping bag gives you clean rings that bake evenly. A zip-top bag with the corner snipped works in a pinch too.
Coat them while they’re warm
The butter soaks in better when the donuts are still warm, and the cinnamon sugar sticks like magic. If you wait until they’re cold, the coating can turn patchy.
Let your child take charge
Our favorite part is the assembly line. My daughter brushes on the butter, I hold the donut, and she does the cinnamon sugar dunk. Yes, there’s sugar everywhere afterward. No, I don’t mind a bit. These are the memories I want to keep, and honestly, it’s the best part of fall.
Fun Ways to Switch It Up
- Maple glaze: Skip the cinnamon sugar and whisk 1 cup powdered sugar with 2 tablespoons maple syrup and a splash of milk.
- Caramel drizzle: Top plain-coated donuts with warm caramel sauce for a caramel apple vibe.
- Mini donuts: Use a mini donut pan and bake for 7 to 8 minutes. They are the perfect size for little hands.
- Chopped apple: Fold in 1/2 cup of finely diced apple for extra texture.
- Spice it up: Add a pinch of ground ginger or cloves for a chai-style twist.
Storing and Reheating
Keep leftover donuts in an airtight container at room temperature for up to two days. For longer storage, freeze them (without the coating) for up to two months. Thaw on the counter, warm in a 300°F oven for 5 minutes, and then brush with butter and roll in cinnamon sugar for that fresh-baked taste. A 10-second zap in the microwave also works if you’re in a hurry.
Frequently Asked Questions
Can I make these without a donut pan?
Yes! Pour the batter into a greased muffin tin and bake for 15 to 18 minutes for apple cider muffins. Roll the tops in cinnamon sugar and no one will know the difference.
Can I use apple juice instead of cider?
You can, but cider has a deeper, tangier flavor. If you use juice, reduce it the same way and add a tiny splash of lemon juice for brightness.
Why are my donuts dry?
Usually it’s overbaking or overmixing. Check them at 11 minutes, and stir only until the flour disappears.
🏆 Our Top Picks for Donut-Baking Day
Here’s a quick recap of everything that lives in my fall baking cabinet. I only recommend things we really use:
- Wilton Non-Stick Donut Pan Set (2-pack): Even browning, and the nonstick coating releases the donuts cleanly. It’s the one thing you truly need.
- Wilton Disposable Piping Bags (100-count): Pretty donuts and no dishes. A box lasts for ages.
- Wilton Excelle Elite 3-Tier Cooling Rack: Cool a whole batch at once without taking over the counter.
- McCormick Ground Cinnamon: Rich, warm flavor for both the batter and the coating.
- Jennice House Kids Apron and Chef Hat Set: Keeps little clothes clean and makes baking day feel extra special.
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Save This Recipe for Fall!
I hope these baked apple cider donuts become a tradition in your house like they have in ours. They are cozy, easy, and delicious, and the best part is baking them with the people you love. Pin this recipe for later so you can find it when the leaves start to fall, and tell me in the comments how yours turned out!
Want to see more of our baking days and hair adventures? Come say hi on my YouTube channel and find me on Instagram at @betsydianna. Happy baking, friends! 🍎