Few desserts capture the essence of autumn better than apple cider doughnuts. Warm, spiced, and fragrant, they are a staple at orchards and fall festivals. Traditionally fried, these treats can be heavy, but when baked, they retain all the flavor while becoming a bit lighter and easier to prepare at home. To make them even more irresistible, a drizzle of cinnamon maple glaze enhances their sweetness and adds a glossy finish. Whether you want to impress guests, enjoy a cozy baking project, or create a seasonal breakfast treat, baked apple cider doughnuts with cinnamon maple glaze deliver a perfect balance of spice, texture, and indulgence.
Ingredients
For the Doughnuts:
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) reduced apple cider*
- ¼ cup (60 ml) whole milk or buttermilk
*To reduce apple cider, simmer 1 cup (240 ml) over medium heat until it reduces to ½ cup (120 ml). Allow it to cool before using.
For the Cinnamon Maple Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1 tablespoon whole milk (more if needed for consistency)
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
Step 1: Prepare the Apple Cider
Pour 1 cup of apple cider into a saucepan. Simmer over medium heat until reduced to ½ cup. This concentrates the flavor and enhances the apple notes in the doughnuts. Cool before mixing into batter.
Step 2: Preheat and Prep
Preheat the oven to 350°F (175°C). Grease a standard doughnut pan with nonstick spray or butter.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt until evenly combined.
Step 4: Combine Wet Ingredients
In a large mixing bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, whisking until incorporated. Stir in the reduced apple cider and milk until well blended.
Step 5: Create the Batter
Gradually fold the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined. Do not overmix; the batter should be slightly thick but pourable.
Step 6: Fill the Pan
Transfer the batter into a piping bag or a large resealable plastic bag with the corner snipped. Pipe the batter evenly into the prepared doughnut pan, filling each cavity about ⅔ full.
Step 7: Bake
Bake the doughnuts for 10–12 minutes, or until a toothpick inserted comes out clean. The tops should spring back lightly when pressed. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
Step 8: Make the Glaze
In a small bowl, whisk powdered sugar, maple syrup, milk, cinnamon, and salt until smooth. The glaze should be thick yet pourable. Add a few drops of milk if too thick, or extra powdered sugar if too thin.
Step 9: Glaze the Doughnuts
Dip the cooled doughnuts into the glaze, twisting slightly to coat the tops. Place them back on the wire rack and let the glaze set for 10 minutes before serving.
Conservation and Storage
- Room Temperature: Store glazed doughnuts in an airtight container at room temperature for up to 2 days.
- Refrigerator: Refrigerate for up to 5 days. Allow to come to room temperature before serving.
- Freezer: Freeze unglazed doughnuts by wrapping individually in plastic wrap, then placing in a freezer bag. Store up to 2 months. Defrost at room temperature and glaze before serving.
Variations
- Sugared Doughnuts: Skip the glaze and instead brush warm doughnuts with melted butter, then roll in a cinnamon-sugar mixture (½ cup sugar + 1 teaspoon cinnamon).
- Caramel Glaze: Replace maple syrup in the glaze with 2 tablespoons of caramel sauce for a richer topping.
- Spiced Upgrade: Add ½ teaspoon cardamom for an aromatic twist.
- Filled Doughnuts: Pipe a bit of apple butter or spiced cream cheese into the centers after baking for a surprise filling.
- Mini Doughnuts: Use a mini doughnut pan and reduce the baking time to 7–9 minutes.
Tips for Perfecting the Dish
- Reduce the cider properly. This step makes the flavor stronger. Skipping it will result in a weaker apple taste.
- Do not overmix. Overmixing creates tough doughnuts. Mix just until the flour disappears.
- Use buttermilk if possible. Buttermilk adds a slight tang and ensures a tender crumb.
- Glaze while slightly warm. This helps the glaze adhere better without melting off.
- Bake evenly. Rotate the pan halfway through baking for consistent results.
Serving Suggestions
Baked apple cider doughnuts are best enjoyed fresh, but you can elevate them with creative pairings:
- Breakfast Treat: Serve warm with hot apple cider or a spiced latte.
- Dessert: Pair with a scoop of vanilla or cinnamon ice cream.
- Party Platter: Arrange on a fall dessert table with caramel apples, pumpkin bread, and spiced cookies.
- Gift Idea: Box glazed doughnuts in parchment-lined bakery boxes for a seasonal homemade gift.
Conclusion
Baked apple cider doughnuts with cinnamon maple glaze deliver a taste of fall in every bite. They balance the warmth of spices, the sweetness of apple cider, and the rich finish of maple glaze without the heaviness of fried doughnuts. With proper storage, versatile variations, and endless serving options, this recipe becomes a staple for cozy weekends, festive gatherings, or anytime you crave a seasonal delight. Their simplicity, adaptability, and irresistible flavor ensure you’ll return to this recipe throughout the year.
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Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
- Total Time: 32 minutes
- Yield: 12 standard doughnuts 1x
- Diet: Vegetarian
Description
Baked apple cider doughnuts are soft, spiced, and bursting with fall flavors. A drizzle of cinnamon maple glaze makes them extra irresistible. They’re lighter than fried doughnuts, simple to make at home, and perfect for breakfast, dessert, or seasonal gatherings.
Ingredients
For the Doughnuts
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon salt
2 tablespoons unsalted butter, melted and cooled
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ cup (120 ml) reduced apple cider*
¼ cup (60 ml) whole milk or buttermilk
To reduce apple cider: simmer 1 cup (240 ml) until it reduces to ½ cup (120 ml), then cool.
For the Cinnamon Maple Glaze
1 cup (120 g) powdered sugar, sifted
2 tablespoons pure maple syrup
1 tablespoon whole milk (adjust as needed)
½ teaspoon ground cinnamon
Pinch of salt
Instructions
Reduce cider: Simmer 1 cup of apple cider over medium heat until reduced to ½ cup. Cool.
Preheat oven: Set to 350°F (175°C). Grease a standard doughnut pan.
Mix dry: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
Mix wet: In another bowl, whisk butter, sugars, egg, and vanilla. Add reduced cider and milk.
Make batter: Fold dry ingredients into wet until just combined. Batter should be thick but pourable.
Fill pan: Pipe or spoon batter into cavities, filling ⅔ full.
Bake: Bake 10–12 minutes until tops spring back and toothpick comes out clean. Cool 5 minutes in pan, then transfer to rack.
Make glaze: Whisk powdered sugar, maple syrup, milk, cinnamon, and salt until smooth. Adjust consistency if needed.
Glaze doughnuts: Dip cooled doughnuts into glaze and let set before serving.
Notes
Do not skip reducing the cider; it strengthens the apple flavor.
Use buttermilk for a softer crumb.
Avoid overmixing to prevent tough doughnuts.
For sugared doughnuts, brush warm doughnuts with butter and roll in cinnamon sugar instead of glazing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert / Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 230
- Sugar: 21 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: baked apple cider doughnuts, cinnamon maple glaze, fall doughnut recipe, apple cider donuts
