Irresistible 2-Ingredient Cinnamon Apple Cider Donuts

There’s something magical about the first crisp morning of fall when the scent of cinnamon and apples fills the kitchen. That’s when I pull out my well-loved donut pan and whip up a batch of apple cider donuts – the ultimate seasonal treat that always takes me back to childhood apple picking trips with my grandfather. We’d return with bushels of fruit, sticky with juice up to our elbows, and Grandma would transform them into these pillowy-soft delights dusted with spiced sugar.

After years of testing recipes at my bakery and countless autumn mornings perfecting this version at home, I’ve landed on what I truly believe is the perfect apple cider donut. The secret? Using reduced apple cider that packs twice the flavor into every bite, creating that irresistible moist crumb. Warm spices like cinnamon and nutmeg wrap around you like your favorite flannel shirt, while the sugar coating gives just the right amount of crunch.

These aren’t just any donuts – they’re edible nostalgia. Every bite transports me to those golden afternoons in the orchard, leaves crunching underfoot, with Grandpa telling tall tales as we filled our baskets. Now I get to share that same warmth with my kids, watching their faces light up when they take that first sweet, spiced bite of our family’s favorite fall tradition.

Why You’ll Love These Apple Cider Donuts

Trust me, once you try these donuts, you’ll understand why I make them every weekend from September through November. Here’s what makes them absolutely irresistible:

• Baked, not fried – No messy oil splatters or lingering grease smell in your kitchen (though I won’t judge if you lick the cinnamon sugar off your fingers!)
• Cloud-soft texture – The reduced apple cider keeps them so moist they practically melt in your mouth
• Perfectly balanced spices – Just enough cinnamon and nutmeg to warm you up without overpowering the apple flavor
• Real deal ingredients – Fresh apple cider straight from the orchard gives that authentic autumnal taste you can’t get from extracts

My kids call them “hug in a donut” – and honestly? They’re not wrong.

Apple Cider Donuts Ingredients

Gathering the right ingredients makes all the difference with these donuts – trust me, I’ve learned the hard way! Here’s exactly what you’ll need:

• 2 cups all-purpose flour (spooned and leveled – don’t scoop directly from the bag or you’ll pack in too much!)
• 1 teaspoon baking powder (make sure it’s fresh – test it with hot water if yours has been sitting awhile)
• 1 teaspoon baking soda (this reacts with the cider to give that perfect lift)
• 1/2 teaspoon salt (I use fine sea salt for even distribution)
• 2 teaspoons ground cinnamon (the good stuff – I splurge on Vietnamese cinnamon this time of year)
• 1/4 teaspoon ground nutmeg (freshly grated if you’re feeling fancy)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (pack it tight in your measuring cup – none of this loose stuff!)
• 1/2 cup apple cider (reduce by half if it seems watery – simmer 1 cup down to 1/2 cup for intense flavor)
• 1/4 cup milk (whole milk gives the richest texture, but any kind works)
• 1 large egg (room temperature – I let mine sit out while prepping other ingredients)
• 2 tablespoons melted butter (unsalted is best so you control the salt level)
• 1 teaspoon vanilla extract (the real stuff – no imitation here!)

Pro tip from my many batches: If your cider seems thin as water, definitely reduce it first. That concentrated apple flavor makes these donuts sing!

Equipment You’ll Need for Apple Cider Donuts

You won’t need fancy gadgets for these donuts – just a few trusty tools from your kitchen:

• Donut pan (my silicone one releases perfectly every time – no sticking disasters!)
• 2 mixing bowls (one for dry, one for wet ingredients – keeps everything organized)
• Whisk (a good old-fashioned wire whisk beats lumps better than any gadget)
• Cooling rack (lets air circulate so bottoms don’t get soggy)

That’s it! Well, plus a spoon for licking batter – but that’s optional (wink).

How to Make Apple Cider Donuts

Now for the fun part – let’s turn those ingredients into the most irresistible apple cider donuts you’ve ever tasted! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every step so yours turn out perfect on the first try.

Preparing the Apple Cider Donut Batter

Start by whisking together your dry ingredients – that’s the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Here’s my trick: I whisk them for a full 30 seconds to make sure everything is evenly distributed. No one wants a bite with all the baking soda in one spot!

In another bowl, mix the sugars first, then add the wet ingredients one by one – cider, milk, egg, melted butter, and vanilla. Whisk until it’s smooth as silk, but don’t go crazy – we’re not making bread here! Pour the wet mixture into the dry ingredients and gently fold together with a rubber spatula. The batter should be thick but just pourable – a few lumps are totally fine, I promise. Overmixing makes tough donuts, and we want clouds, not hockey pucks!

Baking Perfect Apple Cider Donuts

Position your oven rack right in the center – this ensures even baking. Spoon the batter into your greased donut pans, filling each cavity about 2/3 full (I use a piping bag for less mess, but a spoon works too). Here’s my secret for perfect donuts: at the 8-minute mark, rotate your pan 180 degrees. Ovens have hot spots, and this little move guarantees every donut bakes evenly.

They’re done when the tops spring back lightly when pressed – about 10-12 minutes total. The edges will just start pulling away from the pan, and your kitchen will smell like a cider mill. Resist the urge to peek too often – that rush of cold air makes donuts stubborn about rising!

Finishing Your Apple Cider Donuts

Let the donuts cool in the pan for exactly 5 minutes – any longer and they’ll steam, any less and they might break. Transfer to a wire rack and here’s where the magic happens: while still warm (but not piping hot), roll them in a mix of cinnamon sugar. The residual heat helps the coating stick beautifully.

Prefer glaze? Whisk together 1 cup powdered sugar with 2 tablespoons reduced apple cider until smooth. Dip the tops and let it set for that classic bakery look. Either way, try to wait at least… oh, who am I kidding? Dive in while they’re still warm – that’s when they’re absolute perfection!

Expert Tips for the Best Apple Cider Donuts

After making hundreds of batches (and eating just as many!), I’ve learned a few tricks that take these donuts from good to “can I have another?” Here are my must-know tips:

• Reduce that cider! Simmering it down concentrates the apple flavor – trust me, it’s worth the extra 10 minutes.
• Toothpick test – Insert it near the center; moist crumbs are perfect, wet batter needs more time.
• Cool slightly before coating – About 5 minutes lets the donuts firm up just enough so the sugar sticks beautifully.
• Room temp ingredients – Cold eggs and milk make batter lumpy – I set mine out while preheating the oven.
• Don’t overmix – Stir just until combined – a few lumps are fine! Overworked batter makes tough donuts.

Follow these and you’ll have donuts worthy of any cider mill – minus the long lines!

Apple Cider Donut Variations

Once you’ve mastered the basic recipe (and licked all the cinnamon sugar off your fingers), try these fun twists to keep things interesting all season long:

• Apple chunks – Fold in 1/2 cup finely diced apples (peeled first!) for extra texture and bursts of fresh flavor
• Pumpkin spice swap – Replace the cinnamon with pumpkin pie spice for that quintessential fall taste
• Caramel drizzle – Warm up store-bought caramel sauce and zigzag it over the tops for a decadent touch
• Cider glaze – Mix powdered sugar with reduced cider instead of milk for an extra apple kick

My kids love when I make “confetti donuts” by adding rainbow sprinkles to the batter – because who says fall can’t be colorful?

Storing and Reheating Apple Cider Donuts

Here’s the thing about these donuts – they rarely last long enough to need storing! But when they do (miraculously), here’s how to keep them fresh:

• Airtight is key – Tuck them in a container with a tight lid at room temp for up to 2 days. No fridge – it dries them out!
• Freeze like a pro – Layer between parchment in a freezer bag for up to 3 months. Thaw overnight on the counter.
• Quick refresh – Zap cold donuts for 10 seconds in the microwave – just enough to bring back that fresh-baked warmth.

Confession: I’ve been known to eat them straight from the freezer when craving strikes. The sugar coating stays perfect!

Apple Cider Donuts Nutrition Information

Now, I’m not one to count calories when there’s cinnamon sugar involved, but for those who like to know what they’re biting into, here’s the scoop on these apple cider donuts. Remember – these are treats meant to be savored, not analyzed!

Serving Size	1 donut
Calories	180
Sugar	12g
Sodium	210mg
Fat	4g
Saturated Fat	2g
Carbohydrates	32g
Fiber	1g
Protein	3g
Cholesterol	25mg

A little disclaimer from my kitchen to yours: these numbers are estimates based on standard ingredients. Your exact nutrition may vary depending on how generous you are with that cinnamon sugar coating (I won’t tell if you do an extra roll in the bowl!). The good news? Since these are baked, not fried, they’re already a bit lighter than your average donut shop treats.

My philosophy? Life’s too short not to enjoy a warm, spiced apple cider donut now and then – especially when they’re homemade with love (and maybe an extra pinch of cinnamon).

Apple Cider Donuts FAQs

After sharing this recipe with countless friends and family over the years, I’ve heard all the questions – and made all the mistakes so you don’t have to! Here are the answers to the ones that come up most often:

Can I use apple juice instead of cider?

You can, but it won’t be quite the same (trust me, I’ve tried both!). Apple cider has a richer, more complex flavor because it’s unfiltered – all those apple solids give it that deep taste we love. If you must use juice, reduce it by half just like the cider, and maybe add an extra pinch of cinnamon to make up for the missing depth. But if you can get your hands on fresh apple cider? Oh honey, it makes all the difference!

Why did my donuts turn out dense?

Ah, the heartbreak of hockey puck donuts! Usually this happens for one of three reasons: overmixing the batter (those developing gluten strands are sneaky!), using expired baking powder/soda (do the hot water test – it should bubble vigorously), or not reducing watery cider enough. My best advice? Mix just until combined – a few lumps are your friends – and always check those leaveners. And don’t skimp on the cider reduction step – that extra moisture needs to go!

Can I make these donuts ahead?

Absolutely! Here’s how I do it for holiday mornings when I want fresh donuts without the 6 AM baking session: fully baked donuts freeze beautifully for up to 3 months – just layer them between parchment paper in an airtight container. Thaw at room temp and give them a quick 10-second microwave zap to revive that fresh-baked magic. Even better? The unbaked batter keeps in the fridge for 2 days (stir gently before using) or freeze it in portions for up to a month – perfect for when cider donut cravings strike unexpectedly!

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