Let Me Tell You About These Donuts…

Okay, so you know how some recipes just feel like a big hug? This one is it for me. The first time I made these irresistible baked apple cider donuts, I totally forgot to grease the pan and well, let’s just say we called them “donut crumbles” with ice cream; not my finest moment, but still delicious. Now it’s sort of a fall tradition, usually with someone peeking over my shoulder asking, “Are they done yet?” And if I’m honest, these donuts have even lured my neighbor’s kids into our kitchen because the smell…wow. You know what I mean?

Why You’ll Want to Make These (Like, Now)

I almost always pull this out when the leaves start turning or if I’m having one of those days where I really just want fall flavors without going full-pie mode (nothing against pie, but it’s a thing). My family goes absolutely bonkers for these warm; my sister-in-law, who is more of a “savory breakfast” person, secretly went back for thirds. Plus, I’ve tried a bunch of baked donut recipes that were—let’s be honest—kinda dry and boring. Not these. Oh, and cleanup is way easier than frying, which is huge for me after a long week. If you’re not into cinnamon as much as I am, you could probably use cardamom, but I haven’t dared—yet.

What You’ll Need (And Some Cheeky Substitutions)

1 3/4 cups all-purpose flour (I’ve used 1:1 gluten-free flour, didn’t notice a huge difference actually!)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon (sometimes I toss in a little nutmeg too)
1/4 teaspoon allspice
1/4 teaspoon salt (My grandmother swore by Maldon, but seriously, whatever you’ve got)
2/3 cup packed brown sugar (light or dark, I’ve even used coconut sugar in a pinch—less cozy, though)
1/3 cup granulated sugar
2 large eggs
1/2 cup buttermilk (no buttermilk? Stir a splash of lemon into regular milk. It works fine)
1/2 cup apple cider (not juice—go for the good cloudy stuff! But juice will work if you must. Or check your farmer’s market if you’re fancy!)
1/4 cup unsalted butter, melted (honestly, I’ve tried coconut oil, and it’s…okay)
1 teaspoon pure vanilla extract (imitation works, your secret is safe with me)
For dipping: Extra melted butter, more sugar, cinnamon – all to taste

Alright, Let’s Get These Donuts Baked

Preheat your oven to 350°F (about 180°C for my metric pals). Grease your donut pan…seriously, don’t skip this bit like I did (unless you enjoy donut puzzles).
In one bowl, whisk your flour, baking powder, baking soda, cinnamon, allspice, and salt. If you’re adding nutmeg, toss it in now; I usually eyeball it with a “pinch.”
In a bigger bowl, mix both sugars, eggs, buttermilk, apple cider, melted butter, and vanilla. Whisk until it’s all combined. It’ll smell amazing (and this is where I usually dip a finger to taste—not sorry).
Pour the dry stuff into the wet. Stir gently—don’t overthink it, just until it’s come together. Batter will be a little lumpy, which is absolutely fine.
Spoon or pipe the batter into your donut pan. Okay, piping is neater, but I’ve definitely just used a Ziploc bag with the corner snipped off. Fill each about 2/3 full. If it’s sloppy, who cares?
Bake for 10–12 minutes until they spring back if you press them gently. If you see a bit of golden brown at the edges, you’re good.
Let them cool for a few (easier said than done), then pop onto a rack.
While still warm, dunk each donut in melted butter and then swirl in your cinnamon sugar. I do this double-dip thing sometimes—no one complains.

My Real-Life Donut Notes

Let the cider come to room temp if you remember. For some reason, cold cider sometimes “seizes” the batter. Not a deal-breaker, but worth noting!
Once I forgot the allspice. Wasn’t the same, but no one noticed except me (classic).
Don’t stress if your donuts deflate a bit—they’re still tasty, and honestly, frosting covers a multitude of kitchen sins.

Variations I’ve Loved (And One That Was a Bust)

I once added a chopped apple—delicious, but they stuck a bit more, so maybe extra greasing is necessary…or a little parchment in the bottom if your pan is fussy.
Tried a maple glaze in place of cinnamon sugar, and wow, just wow.
Tried using oat flour instead of all-purpose. On second thought, that made them dense, so, uh, I wouldn’t recommend unless you love heavy donuts?

If You Don’t Have a Donut Pan…

Honestly, I used a muffin tin as a “workaround” once—just baked them mini-muffin style and called them donut holes. They’re not the prettiest, but they still disappear. In a pinch, a regular cake or bread tin works; just cut into squares and call it “rustic.”

My donut pan is nothing fancy. I got mine after reading this review. But don’t stress if you don’t have one!

Storing Leftovers (Not That You’ll Have Many)

In some alternate universe, these donuts probably last up to 2 days in an airtight tin, but in my house, they’re usually gone the same day—sometimes right off the rack, honestly. If by some miracle you have leftovers, they reheat nicely in the microwave for about 10 seconds; that cinnamon sugar scent comes right back.

My Favorite Ways to Serve

I’m pro-donut-dunking: strong coffee (or hot cider, if you’re feeling extra autumnal) is unbeatable. Occasionally, we make a little DIY donut bar—set out bowls of sauces and loads of toppings; the kids think it’s Christmas.

Pro Tips (Learned the Hard Way)

I once tried to double the recipe and baked two pans at once; ended up underbaked, and the center was raw (gross). Always do one tray at a time for even baking.
Give the donut pan a really good grease. Butter works better than spray, in my experience, but whatever makes your life easier.
Don’t skip cooling them a bit before dunking, or the butter will just melt the cinnamon sugar into a puddle at the bottom. (Tastes fine! Looks like a crime scene.)

Random Tangent: The Apple Cider Quest

I once drove out to an orchard, thinking I’d buy the freshest cider and it would be epic. Guess what? It did taste better, but honestly, grocery store cider worked just fine for Tuesday emergencies. Here’s a fun breakdown of what makes a good cider from Bon Appetit if you want to nerd out a bit.

Questions I Actually Get Asked

Can I freeze them? Yea, kinda. They’re at their best fresh, but freezing (without the sugar coating) works if you just want a stash for emergencies. Thaw, then dip in butter and sugar mix after reheating.
Do I need to reduce the cider? I used to think this was necessary, but now I just use as is. If you want mega-apple flavor, simmer half the original amount down by half, then cool it. Um, it’s a little tedious, so I skip it most days.
Can I make these vegan? Absolutely. Swap eggs for flax eggs, use plant milk with lemon for buttermilk, and coconut oil instead of butter. They’re slightly less tender but totally edible.
How do I keep the cinnamon sugar from falling off? Honestly, get those donuts a bit tacky (not hot, but not fully cool) before dunking. Or just eat the sugar with a spoon. No shame.

Whew, that was a lot. Let me know if you make these—pictures or wild substitutions appreciated, especially if you top me for weirdest ingredient swap (persimmon? Sweet potato? I want to hear about it!).

Irresistible Baked Apple Cider Donuts: Cozy Homemade Recipe Guide