Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

These baked apple cider doughnuts are tender, cakey, and kissed with warm cinnamon and maple sweetness. The aroma of reduced apple cider and spices fills the kitchen while they bake. A simple cinnamon maple glaze gives a glossy finish and a sticky-sweet bite. They’re easy to make for a cozy breakfast, brunch, or autumn treat — and they slice light, soft crumb that melts on the tongue.

Recipe Information

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 12 doughnuts
• Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

• Calories per serving: 270 kcal
• Protein: 3 g
• Carbohydrates: 51 g
• Fat: 6 g
• Fiber: 1 g
• Sugar: 35 g
• Sodium: 150 mg

Why Make This Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

These baked apple cider doughnuts bring fall flavors to your table with less fuss than frying. The cider reduction concentrates apple flavor and adds natural sweetness and moisture. The spices — cinnamon and nutmeg — smell warm and comforting while the glaze gives a shiny, sweet finish with a maple note. They are light, tender, and perfect when you want something homey but not heavy.

If you enjoy fruit-forward desserts, this recipe pairs nicely with other seasonal ideas and desserts like the Apple Pavlova with Cinnamon Whipped Cream for a menu full of apple and spice.

How to Make Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

This recipe follows four clear stages: reduce the cider, mix the batter, bake, and finish with glaze. Work in small steps and allow the doughnuts to cool fully before glazing for the cleanest finish.

Ingredients:

• 2 cups apple cider
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease a doughnut pan well with nonstick spray or a light smear of oil so the doughnuts release cleanly. Line a small wire rack nearby for cooling.

Step 2: Reducing the Apple Cider

Pour the 2 cups apple cider into a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer until the cider has reduced to about 1 cup — this takes roughly 12–18 minutes. Remove from heat and let the reduced cider cool to warm or room temperature before using.

Step 3: Dry Ingredient Mixing

In a large bowl, whisk together the 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon ground cinnamon, and 1/2 teaspoon ground nutmeg. This evenly distributes the leaveners and spices.

Step 4: Wet Ingredient Mixing

In another bowl, whisk the 2 large eggs until smooth. Add 1/2 cup unsweetened applesauce, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and the cooled reduced apple cider. Mix until well combined.

Step 5: Combine Batter

Pour the wet ingredients into the dry mixture. Stir gently until just combined. Do not overmix; a few small lumps are fine. Overmixing makes the doughnuts dense.

Step 6: Fill the Doughnut Pan

Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full. Use a piping bag or zip-top bag with a corner snipped for neater filling if you prefer.

Step 7: Baking

Bake the doughnuts at 350°F (175°C) for 12–15 minutes, or until the tops spring back lightly and a toothpick inserted into the doughnut center comes out clean.

Step 8: Cooling

Let the doughnuts cool in the pan for 3–5 minutes, then transfer them to a wire rack to cool completely. Fully cooled doughnuts will hold the glaze better.

Step 9: Make the Cinnamon Maple Glaze

In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1 teaspoon cinnamon until smooth. If the glaze is too thick, add a teaspoon of milk or water at a time until you reach a dip-able consistency.

Step 10: Glazing

Dip the tops of the cooled doughnuts into the glaze and let excess drip back into the bowl. Place the glazed doughnuts on the wire rack to let the glaze set.

Step 11: Final Set and Serve

Allow the glaze to set for 10–15 minutes before serving so it firms slightly. Enjoy your warm, flavorful baked doughnuts.

How to Serve Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Serve these doughnuts warm or at room temperature. They pair beautifully with hot coffee, chai tea, or apple cider. For brunch, arrange them on a platter with fresh apple slices and whipped cream. For a dessert plate, add a scoop of vanilla ice cream and a drizzle of warm maple syrup.

How to Store Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

• Room temperature: Store in an airtight container for up to 2 days. The glaze will soften over time.
• Refrigerator: Keep in a single layer in an airtight container for up to 5 days. Bring to room temperature before serving to restore softness.
• Freezing: Freeze unglazed doughnuts in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze after thawing. Avoid freezing glazed doughnuts — the glaze can crack and become soggy.

Expert Tips for Perfect Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

• Reduce cider slowly: A gentle simmer concentrates flavor without burning. Stir occasionally.
• Cool the cider: Use cooled reduced cider so the eggs in the batter don’t cook when mixed.
• Don’t overmix the batter: Mix until just combined for tender doughnuts.
• Fill pan evenly: Use a piping bag for consistent sizes and even baking.
• Glaze consistency: If the glaze is too thick, thin with a teaspoon of milk; if too thin, add more powdered sugar a tablespoon at a time.
• Make ahead: Bake doughnuts a day ahead and store unfrosted; glaze just before serving for the freshest finish.

Delicious Variations

• Brown butter glaze: Replace vegetable oil with melted browned butter and use browned butter in the glaze for a nutty depth.
• Maple spice: Add 1/2 teaspoon ground ginger and 1/4 teaspoon cloves to the batter for a spicier profile.
• Apple chunks: Fold in 1/2 cup finely chopped tart apple to the batter for extra fruit texture (pat dry to avoid extra moisture).
• Nut topping: Sprinkle chopped toasted pecans or walnuts on the glaze immediately after dipping.
• Vegan swap: Replace eggs with 1/2 cup additional applesauce and use a vegan powdered sugar to make the glaze vegan-friendly.

Frequently Asked Questions

Q: Can I use fresh apple juice instead of apple cider?
A: Yes. Fresh apple juice works, but it may be sweeter and clearer in flavor. Reduce it the same way to concentrate flavor. Adjust sugar slightly if your juice is very sweet.

Q: Do I have to reduce the apple cider?
A: Reducing concentrates the apple flavor and prevents extra liquid in the batter. Skipping the reduction will give a milder apple taste and may change the batter’s consistency. If short on time, use 1 cup of store-bought concentrated apple juice.

Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different but still tasty. Watch baking time as GF flours sometimes bake faster.

Q: How do I reheat leftover doughnuts?
A: Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds. If glazed, heat briefly to avoid melting the glaze too much.

Q: Can I fry these doughnuts instead of baking?
A: This batter is formulated for baking. For frying, use a fryer-friendly doughnut dough recipe that’s richer and thicker. You can experiment, but results will vary.

Q: Will the glaze harden completely?
A: The glaze sets to a slightly firm, glossy finish but not rock hard. It should hold shape and give a pleasant sticky bite.

Q: Is applesauce a good substitute for oil or butter?
A: Applesauce adds moisture and reduces fat. This recipe balances applesauce and oil. You can reduce oil slightly, but all-oil removal will change texture.

Conclusion

These Baked Apple Cider Doughnuts with Cinnamon Maple Glaze are a comforting, easy-to-make treat with warm spice and bright apple flavor — perfect for mornings, parties, or a cozy snack. For more inspiration and a similar tested version of this recipe, see the full recipe at Baked Apple Cider Doughnuts with Cinnamon Maple Glaze. Enjoy baking and sharing these sweet, spiced bites with friends and family!

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