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Baked Apple Cider Donuts

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Baked Apple Cider Donuts

Prep: 15 min. Bake: 18 min. Makes: 1 dozen donuts 


Donut Batter

  • 5 Tbsp. butter, melted or dairy-free butter
  • ⅔ c. sugar or sugar substitute
  • 1 large egg (or egg substitute of 2 tsp baking powder, 1 tablespoon water and 1 tablespoon of vinegar)
  • ½ c. apple cider
  • 1 tsp. vanilla
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 ½ c. Donut Mix

Cinnamon Sugar Topping

    • ¼ c. butter, melted or dairy-free butter
    • ¼ c. sugar or sugar substitute
    • ½ tsp. cinnamon
    • ⅛ tsp. nutmeg (optional) 

You will need a donut or muffin pan.


  1. Preheat oven to 350ºF. Lightly grease donut or muffin pan and set aside. 
  2. In a medium bowl melt butter. Add sugar and stir together with a fork. (sugar will start to dissolve). Add the egg and whisk together. Pour apple cider over top.
  3. In a medium bowl, combine nutmeg, cinnamon, and 1½ cups donut mix. Mix until combined. Blend the dry mixture with the cider & butter mixture and stir together with a fork starting in the center until all dry ingredients are combined and batter is smooth (no lumps). The batter will be thick.
  4. Spoon donut batter into a pastry bag fitted with a large round tip or into a ziplock baggie with the tip cut off. Pipe batter into the donut ring until full. If using the muffin pan, fill each well ½ full.
  5. Bake at 350ºF for 18 minutes. Allow to cool slightly before dipping in topping.
  6. Melt the butter for the topping and set aside. Combine the cinnamon and sugar together in a small bowl. Dip each donut lightly in the melted butter then sprinkle or roll in cinnamon sugar.
  7. Serve immediately. Donuts the next day, microwave 10-15 seconds to soften like they were  freshly-baked.

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