Baked Apple Cider Donuts with Spiced Cider Glaze

angled image of stacked donuts on parchment paper with more donuts around.

Baked Apple Cider Donuts with Spiced Cider Glaze

Enjoy the best of Fall with these simple to make Apple Cider Donuts with Spiced Cider Glaze! Baked, cake-y, moist, and oh-so tender. These donuts are sure to be your new favorite Fall breakfast treat!

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: donuts

Calories: 282kcal

Ingredients

Donuts

2 cups all purpose flour
1 Tablespoon apple pie spice
1¼ teaspoons baking powder
¼ teaspoon baking soda
⅔ teaspoon salt
7 Tablespoons unsalted butter room temperature
7 Tablespoons granulated sugar
¼ cup brown sugar firmly packed
2 large eggs room temperature
1 teaspoon vanilla extract
⅞ cup apple cider

Glaze

2 cups powdered sugar
1 teaspoon apple pie spice
7 Tablespoons apple cider

Instructions

Donuts

Heat oven to 350℉/177℃.
Brush 2 silicone donut molds with vegetable oil. Set aside.
In a medium bowl, whisk together flour, spice, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with apple cider, beginning and ending with flour mixture.
Stir in vanilla.
Place prepared molds on sheet pan.
Spoon batter into piping bag.
Cut off end.
Fill each cavity ½ full.
Bake for 20 minutes, or until done.

Glaze

In a medium bowl, combine powdered sugar, spice, and cider.
Whisk until smooth.

Assembly

Dip cooled donuts into glaze to cover top.
Set on cooling rack to dry.

Notes

How To Store:

Once these donuts are baked, they can be kept at room temperature for 1-2 days in a zip-top bag or airtight container. They can also be refrigerated for up to a week!

If desired, these donuts can also be frozen for up to 3 months.

Substitutions:

These donuts can easily be made dairy-free or vegan! Substitute plant based butter for regular butter and use your favorite vegan egg substitute (we like aquafaba) for the eggs.
If you don't have apple pie spice, cinnamon also works beautifully in these donuts.
If desired, these donuts can be made gluten-free by using your favorite Measure-for-Measure Gluten Free All-Purpose Flour.

Expert Tips:

Be sure to check the expiration date on your baking powder before baking.
Your eggs, butter, and cider need to be room temperature!
Room temperature is about 70℉/21℃.
Be careful to not over-mix the batter.
If you aren't sure if the donuts are baked, use a cake tester or toothpick to see if they are baked. If they come out clean, the donuts are baked!
Let the donuts cool completely before glazing them.
No donut pan? Make donut muffins instead! Use a standard 12 cup muffin pan and fill each cavity about ¾ full. You will need to adjust baking times. It should make 8-10 donut muffins.

Nutrition