I know my recipes have been leaning on the healthier side lately, but come fall I just can’t resist all things cider, pumpkin spice, and cozy “fall.” I’m all about the occasional sweet treat—just made as wholesome as possible. That’s exactly why I love these baked apple cider donuts. They’re light, fluffy and coated in cinnamon sugar, with the rich flavor of reduced apple cider in every bite. One taste and you’ll feel like you’ve been transported to your favorite cider mill.

The best part? These donuts are baked, not fried, and can easily be made gluten-free or dairy-free without losing that crave-worthy texture. They’re simple enough for a weekday treat, but special enough for a weekend brunch or holiday table. Whether you enjoy them fresh from the oven with a cup of coffee or make them ahead for family gatherings, these donuts are proof that you really can have a sweet indulgence that still feels a little better-for-you.

Baked Apple Cider Donuts

Yields: 12 donuts  |  Prep Time: 15 minutes  |  Cook Time: 10–12 minutes
| Inactive Time: 20 minutes (for cider reduction + cooling)  |  Total Time: 45 minutes

Apple Cider Reduction
• 1 1/4 cups apple cider

Instructions:  Simmer the apple cider in a small saucepan over medium heat (uncovered) for about 18–20 minutes, or until it reduces down to 1/3 cup. Let it cool slightly before using.

Dry Ingredients:

• 2 cups all-purpose flour or 1:1 gluten-free flour
• 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar

Wet Ingredients:

• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup avocado oil
• 1/4 cup unsweetened applesauce
• 1/4 cup whole milk
• 1/3 cup reduced apple cider (see above)

Cinnamon Sugar Coating

• 6 tablespoons melted butter
• 1 cup (200g) granulated sugar
• 2 teaspoons ground cinnamon

Instructions:

1. Preheat oven to 350°F. Lightly grease a donut pan and set aside.
2. In a medium bowl, whisk together the dry ingredients.
3. In a large bowl, whisk together the wet ingredients until smooth.
4. Add the dry ingredients to the wet and mix just until combined.
5. Spoon the batter into a ziplock bag. Use scissors to snip off the corner of the bag.
6. Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
7. Bake for 9-11 minutes, or until the donuts are a golden color.
8. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack.
9. To coat the donuts in the cinnamon sugar: Dip each warm donut into the melted butter, let excess drip off, then toss in the cinnamon sugar mixture.

Notes:

• These donuts are best eaten fresh, or on the same day as prepared.
• Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly to soften.
• This is a great make ahead donut recipe!
• If freezing: Simply follow steps 1-9, and then freeze uncoated donuts in a single layer. Thaw and coat in cinnamon-sugar prior to serving.
• If making 1 day prior: Bake the donuts a day ahead and coat just before serving.
• This recipe works wonderfully with all-purpose gluten free flour that contains xanthan gum.
• To make these donuts dairy free, opt for a plant-based milk and vegan butter.
• Substitute coconut oil or vegetable oil for avocado oil if needed.

 

Source: WebMD

Here are more of my pumpkin recipes you might want to make:  Easy Pumpkin Pie Oatmeal Bake: Healthy, Gluten Free and Vegan and Simple and Delicious Savory Stuffed Pumpkin Is A Holiday Party Hit.

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