Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Let’s just say… you’re in for a cozy little treat. These Baked Apple Cider Doughnuts with Cinnamon Maple Glaze taste like a crisp fall morning wrapped in a warm hug. They’re tender, cakey, and full of sweet apple spice flavor—plus, they’re baked (not fried!), so they’re just a little more virtuous. The glaze? Ohhh, that cinnamon-maple magic is the cherry on top (or… drizzle on top). Trust me, whether it’s autumn or not, these doughnuts bring major apple orchard vibes to your kitchen.

So grab your doughnut pan and get ready for your house to smell absolutely amazing. You’re gonna love this one.

Why You’ll Love Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

All the Fall Flavors
Apple cider, warm spices, cinnamon, and maple—basically the dream team of cozy ingredients.

Baked, Not Fried
No messy oil or deep frying—just simple baking that still delivers that classic doughnut feel.

Perfect for Gifting or Sharing
They’re adorable, easy to transport, and guaranteed to make someone smile. Wrap them up in parchment and you’ve got the perfect little gift.

Make-Ahead Friendly
You can bake the doughnuts and glaze them right before serving. Perfect for brunches or cozy weekend mornings.

Kid and Grown-Up Approved
Fun to make with little helpers and sophisticated enough to impress your foodie friends. Win-win.

Ingredients in Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Apple Cider
The flavor star. Reduced slightly to concentrate the sweet, tart apple flavor—it’s what gives these doughnuts their magic.

All-Purpose Flour
Gives the doughnuts their soft, tender structure.

Baking Powder & Baking Soda
For that light, fluffy rise.

Brown Sugar
Adds richness and a little caramel-like depth to balance the tart cider.

Eggs
Help bind everything together and give the doughnuts their soft texture.

Butter
Melted and added for moisture and flavor.

Milk or Buttermilk
Adds creaminess and helps everything mix smoothly.

Cinnamon, Nutmeg, & Cloves
Warm, cozy spices that bring all the fall feels.

Vanilla Extract
A touch of smooth flavor that rounds everything out.

Maple Syrup
For the glaze—rich, sweet, and full of that unmistakable fall flavor.

Powdered Sugar
The base of the glaze, making it smooth and pourable.

Cinnamon (again!)
Because we want it in both the doughnuts and the glaze. Obviously.

Note: The full ingredient list, including measurements, is provided in the recipe card directly below.

Instructions

Reduce the Apple Cider

Pour the apple cider into a small saucepan and simmer over medium heat until reduced by half. This concentrates the flavor—don’t skip this step!

Preheat the Oven

Preheat to 350°F (175°C) and lightly grease your doughnut pan.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves).

Combine the Wet Ingredients

In a large bowl, whisk the eggs, brown sugar, vanilla, milk, melted butter, and reduced apple cider until smooth.

Mix Wet and Dry

Slowly stir the dry ingredients into the wet mixture until just combined. Don’t overmix—just fold until everything is smooth and cohesive.

Fill the Doughnut Pan

Spoon or pipe the batter into your greased doughnut pan, filling each mold about ¾ full.

Bake

Bake for 10–12 minutes, or until the doughnuts spring back when gently touched and a toothpick comes out clean.

Cool

Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Make the Glaze

In a bowl, whisk together powdered sugar, maple syrup, cinnamon, and a splash of milk until smooth and slightly thick, but pourable.

Glaze the Doughnuts

Dip the tops of the cooled doughnuts into the glaze, let the excess drip off, and set back on the rack to let the glaze set.

Serve and Enjoy

These are best served fresh, slightly warm, and with a cup of coffee or warm cider in hand.

Nutrition Facts

Servings: 12
Calories per serving: ~250–300 (depending on glaze thickness)

Preparation Time

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Cooling + Glazing Time: 15–20 minutes
Total Time: ~40–45 minutes

How to Serve Baked Apple Cider Doughnuts

Warm with Coffee or Tea
The dream breakfast or mid-morning snack. Pair with something hot and cozy.

Topped with Toasted Nuts
Add a sprinkle of chopped toasted pecans or walnuts on the glaze for a little crunch.

Double Glazed
Go wild—dip them once, let it set, and glaze again for extra decadence.

Holiday Breakfast Platter
Serve with muffins, fruit, and scrambled eggs for a beautiful brunch spread.

With Ice Cream
Oh yes—slice a doughnut in half and sandwich a scoop of vanilla ice cream in there. Thank us later.

Additional Tips

Don’t Overmix
It’s tempting, but gently folding the batter keeps the doughnuts soft and fluffy.

Reduce That Cider!
Reducing the cider really intensifies the flavor. You want that bold, apple-forward taste.

Use a Piping Bag
For a clean, even fill in your doughnut pan, use a piping bag or zip-top bag with the corner snipped.

Let Them Cool Before Glazing
If they’re too warm, the glaze will melt right off. Patience is key!

Try Mini Doughnuts
Make these in a mini doughnut pan for bite-sized treats—just reduce bake time by a few minutes.

FAQ Section

Q1: Can I use apple juice instead of cider?
A1: You can, but cider has a deeper, more complex flavor. If you use juice, try adding a pinch of cinnamon or nutmeg to enhance it.

Q2: Can I make these gluten-free?
A2: Yes! Use a 1:1 gluten-free baking blend. The texture may be slightly different, but still tasty.

Q3: Can I skip the glaze?
A3: Absolutely. You can also roll the warm doughnuts in cinnamon sugar for a classic twist.

Q4: How do I store these?
A4: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Glaze just before serving for best texture.

Q5: Can I freeze them?
A5: Yes! Freeze unglazed doughnuts and glaze after thawing. Wrap tightly in plastic wrap, then foil.

Q6: Can I use store-bought cider?
A6: Yep! Just go for one that’s unfiltered and not overly sweet for the best flavor.

Q7: What if I don’t have a doughnut pan?
A7: Use a muffin pan! They’ll be more like doughnut muffins, but still delicious.

Q8: Can I add chunks of apple?
A8: You can, but make sure they’re finely chopped so they don’t sink or affect baking.

Q9: Can I use maple extract instead of syrup?
A9: Yes—just a drop or two goes a long way! Mix it with powdered sugar and milk to make a glaze.

Q10: How do I keep the glaze from being too runny?
A10: Add the milk slowly and whisk until just right—thick enough to coat but still pourable.

Conclusion

There’s something magical about Baked Apple Cider Doughnuts with Cinnamon Maple Glaze—they’re the kind of treat that makes you want to pull on a sweater, light a candle, and savor every bite. They’re easy to make, impossible to resist, and guaranteed to become a seasonal favorite. So go ahead, bake a batch (or two!) and treat yourself to a little doughnut bliss.

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