If you’re craving that perfect fall treat that’s cozy, delicious, and downright addictive, you need to try this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe. I absolutely love how these doughnuts balance tender apple cider flavors with warm spices and a showstopping cinnamon maple glaze that you’ll find yourself dipping and double-dipping again and again. Trust me, you’ll want to keep a batch handy all autumn long!

❤️

Why You’ll Love This Recipe

Baked, Not Fried: You get all the doughnut goodness without the heavy oil, making these lighter and easier to make at home.
Rich Apple Flavor: Simmering down real apple cider intensifies the flavor, which makes every bite burst with fall vibes.
Showstopping Glaze: The cinnamon maple glaze adds just the right hint of sweetness and spice that perfectly complements the doughnuts.
Perfect for Gifting or Sharing: These doughnuts impress everyone — so they’re great for brunch, parties, or cozy afternoons with friends.

The image shows a group of doughnuts with a smooth, light beige glaze covering their top surfaces. Each doughnut has one round hole in the center and a slightly rough, crumbly texture inside where some are broken or bitten. The doughnuts are laid on a brown paper surface with pieces of white parchment paper scattered around. There is a shiny red apple near the center top of the image and a dark brown star anise near the upper left side. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Baked Apple Cider Doughnuts with Cinnamon Maple Glaze, apple cider doughnut recipes, fall baked doughnuts, cinnamon maple glaze donuts, cozy autumn dessert

Ingredients You’ll Need

Each ingredient works beautifully together to build layers of fall flavor — from the spiced apple cider reduction to the honeycrisp apples folded right in. When shopping, try to pick fresh, high-quality apple cider and a crisp apple like Honeycrisp for the best texture and taste.

Flat lay of chopped honeycrisp apple pieces, a small mound of dark brown sugar, cinnamon sticks, ground cinnamon and nutmeg powders in neat piles, a drizzle of golden maple syrup pooling slightly, melted and browned butter with its rich caramel color, a swirl of apple butter, and a sprinkle of cinnamon sugar crystals, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Baked Apple Cider Doughnuts with Cinnamon Maple Glaze, apple cider doughnut recipes, fall baked doughnuts, cinnamon maple glaze donuts, cozy autumn dessert

Apple Cider: Reducing it down intensifies the flavor without adding liquid bulk.
Salted Butter: Adds richness and that perfect browning flavor for the glaze.
Vanilla Extract: Brings a warm, sweet aroma that complements the spices.
Eggs: Make sure they’re at room temperature for better mixing and rise.
Apple Butter: Adds moisture plus concentrated apple flavor—perfect in the batter.
Dark Brown Sugar: Gives a deep molasses note that plays well with the spices.
All-Purpose Flour: The base for your doughnuts—foundation of the texture.
Baking Powder & Baking Soda: These leaveners help the doughnuts rise just right.
Spices (Cinnamon, Nutmeg, Ginger): The soul of fall in every bite—don’t skip these!
Kosher Salt: Enhances all the sweet and spicy flavors.
Honeycrisp Apple: Adds delightful small bursts of fresh apple crunch.
Cinnamon Sugar: Tossed with the apples to boost that cinnamon kick.
Maple Syrup: Essential for the glaze—with just the right touch of sweetness.
Powdered Sugar: Creates a silky texture in the glaze.
Instant Coffee: A bit of depth and richness in the glaze, but subtle.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with these doughnuts, and you’ll find it’s easy to customize to your taste or dietary needs. Here’s what I’ve tried and recommend:

Gluten-Free: Use a 1-to-1 gluten-free baking flour blend and add a teaspoon of xanthan gum for structure — it works beautifully without compromising texture.
Spice Swap: Swap out nutmeg for a pinch of cardamom or allspice for a twist that’s just as cozy but a little unexpected.
Vegan Version: Replace eggs with flax eggs and butter with coconut oil; the glaze can be made with vegan butter — I’ve tried this and it’s delicious.
Extra Crunch: Add chopped pecans or walnuts into the batter for some nutty texture that pairs perfectly with apple.

How to Make Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

Step 1: Reduce Your Apple Cider to Intensify Flavor

Start by bringing 1 1/2 cups of apple cider to a boil. This simmering step really concentrates the sweetness and apple punch—like magic in a saucepan. Let it reduce until you have about 1/2 cup left, which usually takes around 10-15 minutes. Then, set it aside to cool. This little trick is what takes the doughnuts from good to unforgettable.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the cooled reduced cider, melted butter, eggs (room temp is best here), apple butter, vanilla extract, and dark brown sugar. When I first tried this, I didn’t warm my eggs a bit and the batter felt lumpy—lesson learned! Getting everything close to room temperature helps everything blend seamlessly and gives you a smooth batter.

Step 3: Combine the Dry Ingredients, Add Apples

In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Toss your chopped honeycrisp apples in cinnamon sugar to coat them—this little step ensures each apple bite is sweet and spiced. Gently fold the dry ingredients into the wet mixture until just combined, then carefully fold in those apple chunks. Resist overmixing here; you want tender doughnuts, not tough ones.

Step 4: Bake Your Doughnuts to Perfect Tenderness

Grease your doughnut pan or muffin pan well with melted butter. I usually use a 6-cup doughnut pan, but a 12-cup muffin pan works if you want smaller doughnuts. Divide the batter evenly and fill each cup about halfway to two-thirds full. Bake at 350°F (175°C) for 12-13 minutes, or until the doughnuts just set and spring back when touched lightly. Let them rest for five minutes, then run a butter knife carefully around the edges and invert the pan to release the doughnuts. If they stick, a gentle jiggle usually helps!

Step 5: Make the Irresistible Cinnamon Maple Glaze

This is my favorite part! Melt the butter in a small pot over medium heat until it just starts to brown and smells nutty — about 2-3 minutes, but watch closely so it doesn’t burn. Remove from heat, then whisk in maple syrup, powdered sugar, instant coffee, and cinnamon until smooth and glossy. You’ll notice that little hint of coffee really deepens the glaze’s flavor — I discovered this trick a couple of years ago, and it’s a game-changer.

Dip your warm doughnuts into the glaze or drizzle it over the top. Either way, I recommend eating at least one right away while it’s warm and the glaze is still slightly gooey — heaven!

👨‍🍳

Pro Tips for Making Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

Room Temperature Eggs: Always bring eggs to room temp before mixing for better texture and rise.
Don’t Skip Cider Reduction: Reducing cider prevents sogginess and concentrates flavor, making all the difference.
Use a Non-Stick or Well-Greased Pan: To avoid doughnuts sticking, I always brush melted butter thoroughly on my pans.
Glaze While Warm: Dip or drizzle doughnuts when both are warm for that shiny, irresistible finish.

How to Serve Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

The image shows several round donuts with a light tan glaze that has small dark specks, arranged on a wooden board with some parchment paper. The donuts have a smooth, shiny top layer of glaze and a soft, spongy cake underneath that is a darker tan color. Some donuts are whole, while others are broken to show the crumbly inside texture with visible small chunks. Among the donuts is a red and yellow apple and a white ceramic cup filled with light brown coffee, garnished with two star anise pieces. The entire scene is set on a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7 - Baked Apple Cider Doughnuts with Cinnamon Maple Glaze, apple cider doughnut recipes, fall baked doughnuts, cinnamon maple glaze donuts, cozy autumn dessert

Garnishes

I love topping these doughnuts simply with a sprinkle of extra cinnamon sugar or a few chopped toasted pecans for crunch. Sometimes I’ll add a tiny fresh apple slice for color (and a subtle fresh contrast). It’s a little touch that makes them look as good as they taste!

Side Dishes

Pair these doughnuts with a hot mug of spiced chai tea or a robust cup of coffee. They also go surprisingly well alongside a light salad with autumn fruits or even a smooth cream cheese spread if you’re serving them for brunch.

Creative Ways to Present

For special occasions, I love stacking the doughnuts in a rustic wooden box with parchment paper and a sprinkling of cinnamon sugar. For parties, lining them up on a long wooden board with little mugs of extra glaze for dipping is always a hit. I’ve also wrapped a few snugly in wax paper tied with twine as charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover doughnuts in an airtight container at room temperature for up to two days. They stay soft but the glaze softens a bit, so I usually give them a quick warm-up to refresh them before eating.

Freezing

These doughnuts freeze beautifully! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag or airtight container. They freeze well for up to two months.

Reheating

When you want to enjoy leftovers, I recommend reheating individual doughnuts in the microwave for about 15 seconds or warming them in a 300°F oven for 5-7 minutes. Then, if you like, brush or dip them again in some fresh glaze for that just-made magic.

FAQs

Can I use regular sugar instead of brown sugar in this recipe?

While you can substitute granulated sugar, brown sugar adds a deeper, caramel-like flavor and extra moisture which enhances the doughnuts’ texture and taste. If you only have white sugar, consider adding a tablespoon of molasses if possible to mimic brown sugar’s richness.
What if I don’t have a doughnut pan?

No worries! You can use a regular muffin tin instead. The doughnuts will be more like baked muffins, but just as tasty. Fill each muffin cup halfway, bake as directed, and enjoy your apple cider muffins with cinnamon maple glaze!
Can I make this recipe ahead for a party?

Definitely! You can bake the doughnuts a day ahead and keep them in an airtight container at room temperature. Glaze right before serving to keep them looking fresh and avoid sogginess. Or freeze them and glaze after thawing for ultimate prep flexibility.
Why is there instant coffee in the glaze?

Adding instant coffee deepens the flavor profile of the glaze, balancing sweetness with a subtle earthiness. It’s a little trick I picked up over time to make the glaze taste more complex and less one-dimensional.
How do I prevent doughnuts from sticking to the pan?

Making sure you generously grease your doughnut or muffin pan with melted butter is key. You can also lightly flour the pan after greasing for extra non-stick insurance. Let the doughnuts cool a few minutes before gently loosening the edges with a thin knife to help them release easily.

Final Thoughts

This Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe is one of those cozy kitchen projects that pays off in big, fragrant bowls of comfort and joy. I remember making them the first time on a chilly fall morning and watching my whole family rush to the kitchen, drawn in by that incredible aroma. They’re simple enough for a weekday treat but fancy enough to wow your guests. I really hope you’ll give them a try — and once you do, I bet you’ll keep coming back for more. Happy baking, friend!