Save Maple Apple Cider Donuts are my secret to cozy fall mornings and festive gatherings. With the irresistible aroma of apple cider and cinnamon drifting through the kitchen, these baked donuts always disappear in minutes. The balance of sweet maple, tangy cider, and a buttery cinnamon-sugar coating makes every bite unforgettable.
The first time I made these was for a pumpkin picking breakfast, and now my friends ask for them every single fall. You get all the cozy nostalgia of a cider mill without leaving your kitchen.
Ingredients
- Apple cider: brings bright tangy flavor make sure to use fresh cider for the best taste
- Pure maple syrup: sweetens naturally and lends rich depth grade A syrup is perfect
- Unsweetened applesauce: keeps donuts moist and soft check for no added sugar
- Vegetable oil: adds tenderness any neutral oil works well here
- Large eggs: bind everything together use fresh and room temperature eggs for best results
- Vanilla extract: deepens sweetness pure extract is worth it
- All purpose flour: gives the donuts structure sift it for lighter texture
- Light brown sugar: adds caramel notes make sure it is packed to measure correctly
- Baking powder and baking soda: help lift the batter for tender donuts
- Ground cinnamon: gives that classic warm spice opt for Saigon or Ceylon if possible
- Ground nutmeg: boosts autumn spice freshly grated if you can
- Salt: balances and highlights the flavors fine sea salt is ideal
- Granulated sugar and cinnamon for the topping: create sweet cinnamon crunch look for fine sugar so it sticks
- Unsalted butter: helps the topping adhere and makes every bite special choose good quality butter
Instructions
- Preheat the Oven:
- Set your oven to 350°F or 175°C. Grease a standard donut pan using a pastry brush with melted butter or a light coating of nonstick spray. Make sure every cavity is covered to prevent sticking.
- Reduce the Apple Cider:
- Pour all your apple cider into a small saucepan. Set over medium heat and simmer gently until it reduces to half a cup. This takes about 10 to 12 minutes. The reduction intensifies the apple flavor so do not skip this step. Allow it to cool before combining with other wet ingredients.
- Mix Wet Ingredients:
- In a large mixing bowl whisk the cooled reduced cider with pure maple syrup, applesauce, vegetable oil, eggs, and vanilla extract. Whisk until perfectly smooth with no streaks of oil or eggs.
- Combine Dry Ingredients:
- Take a second bowl and whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing well here helps distribute the leaveners and spices evenly so every donut bakes up fluffy and full of flavor.
- Combine Wet and Dry:
- Gently fold your dry ingredients into the wet mixture. Use a spatula and make slow folding movements until just barely combined. Do not overmix or your donuts can become tough.
- Fill the Donut Pan:
- Spoon your batter into the prepared pan or use a piping bag for neat circles. Fill each cavity about three quarters of the way full to give the donuts space to rise.
- Bake:
- Slide the pan into your preheated oven and bake for 10 to 12 minutes. They are ready when a toothpick inserted into a donut comes out clean and the tops spring back lightly to the touch.
- Cool:
- Let the donuts rest in the pan for five minutes. Use a small spatula to gently loosen any edges if needed then transfer each donut to a wire rack to cool slightly.
- Prepare the Topping:
- In a shallow bowl mix granulated sugar and cinnamon with a fork until evenly blended.
- Coat the Donuts:
- While the donuts are still warm brush each one all over with melted butter. Immediately dip and roll the donuts in the cinnamon sugar topping so they get a good coating.
Save My favorite part is swirling each warm donut in the cinnamon sugar as my kitchen fills with the scent of fall spices. One autumn my kids wore gloves just so they could eat them piping hot from the rack.
Storage Tips
Keep cooled donuts in an airtight container for up to two days at room temperature. For longer storage freeze the plain donuts uncoated in a single layer. To enjoy thaw at room temperature then rewarm for a few seconds and coat with butter and cinnamon sugar topping.
Ingredient Substitutions
You can switch out unsweetened applesauce for equal parts mashed banana for a fun banana apple twist. Swap vegetable oil with melted coconut oil for a subtle coconut flavor. Whole wheat flour can replace up to half the flour for a nuttier texture just note the donuts may be a bit more dense.
Serving Suggestions
Arrange the donuts on a festive platter and serve with warm apple cider or hot coffee. For dessert at fall gatherings I like to drizzle the donuts with a bit of extra maple syrup or top them with vanilla ice cream for a warm and cold treat that always brings smiles.
Cultural and Historical Context
Apple cider donuts hail from classic American cider mills and farm stands especially in the Northeast where apple harvests are a fall tradition. These donuts were originally fried but have become a beloved baked treat for homemade bakers looking to capture that nostalgic flavor.
Seasonal Adaptations
Try dusting the finished donuts with powdered sugar for a wintry holiday party Add a pinch of ground ginger or cloves to the batter for a warmly spiced winter version Use pear cider instead of apple cider when pears are in season for a twist that feels new yet familiar
Success Stories
Maple Apple Cider Donuts always get five star reviews from friends and family. I have taken batches to picnics and school events and there have never been leftovers. Even guests who are not usually donut fans rave over the tender crumb and fall flavors.
Freezer Meal Conversion
To make these ahead for busy mornings simply bake and cool the donuts then store them in a freezer bag without the topping. When you are craving a treat warm them in the microwave then brush with melted butter and coat in cinnamon sugar as if they were freshly baked.
Save Treat yourself to a batch fresh from the oven and enjoy the sweet comfort they bring all season long. Enjoy every bite!
Recipe Guide
- → What gives these donuts their tender texture?
Applesauce and vegetable oil help create a soft, tender crumb while apple cider adds moisture and flavor.
- → How do you reduce apple cider for the batter?
Simmer the cider in a saucepan over medium heat until it halves in volume, intensifying the apple flavor.
- → Why coat donuts with cinnamon sugar?
Cinnamon sugar enhances the flavor and adds a pleasant sweetness and gentle crunch to each bite.
- → Can I make these dairy-free?
Yes, substitute butter with a dairy-free margarine for the topping and double-check all ingredients for allergens.
- → Are these donuts suitable for storing?
They're best fresh but can be kept in an airtight container for up to two days without losing their tenderness.
- → What kitchen tools are needed?
A donut pan, saucepan, mixing bowls, whisk, measuring cups, pastry brush, and a cooling rack are required.