Name: Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
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

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

Scale

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