Baked Apple Cider Doughnuts with Cinnamon Maple Glaze | Fall Recipe

Few treats capture the flavors of autumn as perfectly as apple cider doughnuts. Traditionally fried, these doughnuts are coated in cinnamon-sugar and enjoyed fresh at apple orchards and fall festivals. This recipe, however, takes a slightly lighter approach by baking them instead of frying. The result is a tender, moist doughnut infused with apple cider and warm spices, topped with a luscious cinnamon maple glaze. Each bite delivers cozy sweetness, making these doughnuts ideal for breakfast, dessert, or any seasonal gathering. If you’ve been craving a taste of fall that’s simple yet indulgent, these baked apple cider doughnuts with cinnamon maple glaze are just what you need.

Ingredients (with detailed measurements)

For the doughnuts:

• 1 ½ cups (190 g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ cup (100 g) granulated sugar

• ½ cup (100 g) brown sugar, packed

• ½ cup (120 ml) reduced apple cider (see tip below)

• ½ cup (120 ml) buttermilk

• ¼ cup (60 ml) unsalted butter, melted

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

Tip for reducing apple cider: Simmer 1 cup (240 ml) apple cider in a saucepan over medium heat until reduced to ½ cup (120 ml). Cool before using.

For the cinnamon maple glaze:

• 1 cup (120 g) powdered sugar, sifted

• 2 tablespoons pure maple syrup

• 1 tablespoon milk or cream

• ½ teaspoon ground cinnamon

• ½ teaspoon vanilla extract

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Instructions (Step-by-Step Guide)

Step 1: Prepare the oven and pan

Preheat oven to 350°F (175°C). Grease a standard doughnut pan with butter or nonstick spray.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Combine wet ingredients

In a large bowl, whisk together granulated sugar, brown sugar, reduced apple cider, buttermilk, melted butter, eggs, and vanilla until smooth.

Step 4: Create the batter

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix—the batter should be slightly thick but pourable.

Step 5: Fill the pan

Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about two-thirds full. Using a piping bag or zip-top bag with the corner snipped off makes this step easier and cleaner.

Step 6: Bake

Bake for 10–12 minutes, or until a toothpick inserted into a doughnut comes out clean. The tops should spring back lightly when touched.

Step 7: Cool the doughnuts

Let the doughnuts cool in the pan for 5 minutes before transferring to a wire rack. Allow them to cool completely before glazing.

Step 8: Prepare the glaze

In a small bowl, whisk powdered sugar, maple syrup, milk, cinnamon, and vanilla until smooth. The glaze should be thick but pourable; add a splash more milk if needed.

Step 9: Glaze the doughnuts

Dip the tops of cooled doughnuts into the glaze, allowing excess to drip off. Place back on the wire rack and let the glaze set for 10–15 minutes before serving.

Conservation and Storage

• Room Temperature: Store glazed doughnuts in an airtight container for up to 2 days.

• Refrigeration: Keeps for up to 5 days in the fridge. Warm briefly in the microwave before serving.

• Freezing: Freeze unglazed doughnuts for up to 2 months. Thaw overnight in the fridge, then glaze before serving.

Variations

This recipe is adaptable to suit different tastes:

• Cinnamon-Sugar Coating: Skip the glaze and toss warm doughnuts in a mixture of ½ cup sugar and 1 tablespoon cinnamon.

• Caramel Glaze: Replace maple syrup with caramel sauce in the glaze for a richer topping.

• Apple Chunks: Fold ½ cup finely diced apples into the batter for extra texture.

• Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend.

• Mini Doughnuts: Use a mini doughnut pan and reduce baking time to 7–9 minutes.

Serving Suggestions

Baked apple cider doughnuts are versatile and can be enjoyed in many ways:

• Serve warm with coffee, tea, or hot apple cider for a cozy breakfast.

• Add a scoop of vanilla ice cream for a dessert twist.

• Pair with whipped cream and fresh apple slices for a festive platter.

• Serve at fall parties, brunch buffets, or holiday gatherings.

• Wrap a few in parchment and ribbon for a thoughtful homemade gift.

Tips for Perfecting the Dish

• Reduce the apple cider: Concentrating the cider intensifies its flavor, which is key to the recipe’s success.

• Do not overmix the batter: Overmixing can make the doughnuts dense. Stir only until the flour disappears.

• Use a piping bag: This ensures even filling of the doughnut pan and avoids messy spills.

• Cool completely before glazing: A warm doughnut will cause the glaze to slide off.

• Check for doneness early: Baked goods can overbake quickly; start testing at 10 minutes.

Conclusion

Baked apple cider doughnuts with cinnamon maple glaze bring together all the best flavors of fall—spiced apples, warm cinnamon, and sweet maple—in a light yet satisfying treat. They’re simple to make, healthier than fried versions, and endlessly versatile. Whether you enjoy them fresh out of the oven, share them at a gathering, or save them for a cozy breakfast, these doughnuts are sure to impress. Once you’ve tried this recipe, it may become your go-to autumn tradition, delivering comfort and flavor in every bite.

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

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• Author: Eleanor
• Total Time: 32 minutes
• Yield: 12 doughnuts 1x
• Diet: Vegetarian

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Description

Soft, spiced baked apple cider doughnuts topped with a rich cinnamon maple glaze. A cozy autumn treat perfect for breakfast, dessert, or festive gatherings.

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Ingredients

Scale 1x2x3x

For the doughnuts:

• 1 ½ cups (190 g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ cup (100 g) granulated sugar

• ½ cup (100 g) brown sugar, packed

• ½ cup (120 ml) reduced apple cider (from 1 cup simmered down)

• ½ cup (120 ml) buttermilk

• ¼ cup (60 ml) unsalted butter, melted

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

See also  Healthy Greek Yogurt Pumpkin Muffins: Deliciously Nutritious Treats

For the cinnamon maple glaze:

• 1 cup (120 g) powdered sugar, sifted

• 2 tablespoons pure maple syrup

• 1 tablespoon milk or cream

• ½ teaspoon ground cinnamon

• ½ teaspoon vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Grease a standard doughnut pan.

• Reduce cider: Simmer 1 cup apple cider until reduced to ½ cup. Cool.

• Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

• Combine wet ingredients: In another bowl, whisk sugars, reduced cider, buttermilk, butter, eggs, and vanilla until smooth.

• Make batter: Fold dry ingredients into wet mixture until just combined.

• Fill pan: Spoon or pipe batter into doughnut pan cavities, filling two-thirds full.

• Bake: Bake 10–12 minutes, until tops spring back when touched or a toothpick comes out clean.

• Cool: Rest in pan 5 minutes, then transfer to wire rack to cool completely.

• Prepare glaze: Whisk powdered sugar, maple syrup, milk, cinnamon, and vanilla until smooth. Adjust thickness with more sugar or milk if needed.

• Glaze doughnuts: Dip cooled doughnuts into glaze, let excess drip off, and place back on rack to set.

Notes

• Reduce apple cider properly for concentrated flavor.

• Do not overmix batter—this keeps the doughnuts light.

• Cool completely before glazing to prevent glaze from sliding off.

• For an alternative, toss warm doughnuts in cinnamon-sugar instead of glazing.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert / Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 doughnut
• Calories: 235 kcal
• Sugar: 21 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg

Keywords: baked apple cider doughnuts, cinnamon maple glaze donuts, fall apple cider recipe, glazed cider doughnuts, autumn desserts