Description

Delight in these autumn-inspired Baked Apple Cider Doughnuts with a luscious Cinnamon Maple Glaze. Made with reduced apple cider, warm spices, and chunks of crisp Honeycrisp apple, these moist doughnuts are baked to perfection then drizzled with a rich, buttery glaze sweetened with maple syrup and a hint of cinnamon and coffee. Perfect for fall mornings or cozy gatherings, they offer a wonderful balance of sweet, spiced, and fruity flavors in every bite.

Ingredients

Scale

Doughnut Ingredients

1 1/2 cups apple cider
2 tablespoons salted butter, melted (plus extra for greasing)
2 teaspoons vanilla extract
2 large eggs, at room temperature
1/4 cup apple butter
1/2 cup packed dark brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1 Honeycrisp apple, chopped (about 1/2 cup)
1 tablespoon cinnamon sugar

Cinnamon Maple Glaze Ingredients

4 tablespoons salted butter
1/3 cup maple syrup
3/4 to 1 cup powdered sugar
1 teaspoon instant coffee
1/2 teaspoon cinnamon

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Instructions

Preheat and prepare pan: Preheat your oven to 350° F (175° C). Grease a 6-cup doughnut pan or a 12-cup muffin pan thoroughly with melted butter to prevent sticking.
Reduce apple cider: Pour the apple cider into a medium saucepan and bring it to a boil over high heat. Once boiling, reduce the heat and let it simmer for 10-15 minutes until it reduces down to about 1/2 cup. Remove from heat and allow to cool completely.
Mix doughnut batter: In a large bowl, combine 1/2 cup of the cooled boiled cider, melted butter, eggs, apple butter, vanilla extract, and dark brown sugar. Stir until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt. Gradually add the dry ingredients into the wet mixture and stir just until combined.
Add apples: Toss the chopped Honeycrisp apple pieces with cinnamon sugar to coat them evenly. Fold these apple pieces gently into the batter, ensuring even distribution without overmixing.
Fill pans and bake: Spoon the batter evenly into the prepared doughnut or muffin pans, filling each cavity about 1/2 to 2/3 full. Bake in the preheated oven for 12-13 minutes, or until the doughnuts are set and a toothpick inserted comes out clean.
Cool doughnuts: Remove the doughnuts from the oven and let them cool in the pan for about 5 minutes. Then run a knife around the edges to loosen them and invert the pan to release the doughnuts onto a cooling rack.
Prepare the glaze: In a small saucepan over medium heat, melt the butter and allow it to brown slightly, about 2-3 minutes, until it releases a toasted, nutty aroma. Remove from heat and whisk in the maple syrup, powdered sugar (start with 3/4 cup and add more for desired consistency), instant coffee, and cinnamon until smooth and glossy.
Glaze the doughnuts: Dip each doughnut into the cinnamon maple glaze or drizzle generously on top. Serve immediately for the best taste, and enjoy warm for a comforting fall treat.

Notes

These doughnuts are best enjoyed fresh and warm to savor the glaze and soft texture fully.
If you don’t have a doughnut pan, a muffin pan works great as a substitute.
The instant coffee in the glaze adds a subtle depth of flavor and can be omitted if desired.
You can store leftover doughnuts in an airtight container at room temperature for up to 2 days, but they are best fresh.
For a dairy-free version, substitute the butter with a plant-based alternative and ensure the apple butter is vegan-friendly.

Nutrition

Serving Size: 1 doughnut
Calories: 251
Sugar: 16g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg