Make the best breakfast this fall with these Apple Cider Donuts, plus easy to make gluten-free if needed too!
These Apple Cider Donuts have all the flavors of fall right in each bite!
These donuts will be baked in the oven, but some of this recipe will be done on the stovetop as well. There are a few tips and tricks though that will make preparing these much easier for you.
Tips for Making Apple Cider Donuts:
It’s also important to note that these can be topped two ways either with cinnamon sugar or a sweet glaze with additional cinnamon and sugar. It’s actually fun to make them both ways to give everyone an option.
Another quick tip is it’s best to use a decorator bag, the same thing you would use for icing cookies, to pipe the batter into the donut pan. This is the best way to get a nice, even donut without making a big mess too.
This recipe also calls for Apple Pie Spice, which is easy to make with spices you already have on hand.
What do you do if you do not have buttermilk?
This recipe does call for buttermilk, which is the optimal choice; however, if you do not have buttermilk you can easily replace it.
In this recipe, I add 1/2 cup regular milk and 1/2 tbsp white vinegar to replace the call for buttermilk. This is a quick way to replace the buttermilk, without losing the flavor.
How do you make Gluten-Free Apple Cider Donuts?
This recipe is easy to make gluten-free with just ONE swap! Just swap out the flour for a 1:1 gluten-free all-purpose flour. We use Better Batter but any 1:1 gluten-free flour will do.
That’s all you need to do to make these Gluten-Free Apple Cider Donuts.
Don’t these sound wonderful paired with a cup of coffee out on the back patio with some crisp, fall air? It sounds dreamy to me!
Apple Cider Donuts (Gluten-Free)
- 1 Cup Apple Cider
- 1 Cup Granulated Sugar
- 1/4 Cup Unsalted Butter Melted & Cooled
- 2 Large Eggs Room Temp & Beaten
- 1/2 Cup Buttermilk or Milk + Vinegar
- 3 1/2 Cups Gluten-Free or Regular All-Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 1/2 Tsp Apple Pie Spice
- 1/2 Tsp Salt
Cinnamon Sugar Coating
- 1 1/2 Cups Granulated Sugar
- 3 Tbsp Ground Cinnamon
- 1/2 Cup Unsalted Butter Melted for Dipping
- 2 Cups Powdered Sugar
- 1 Tbsp Milk
- 1 Tbsp Apple Cider
- Add apple cider to a small saucepan.
- Bring to boil over medium-high heat and then cook until it becomes reduced to 1/4 cup, about 10 minutes.
- Cool completely.
- Preheat the oven to 350*F.
- Coat the donut pan with non-sticking cooking spray.
- In a large bowl, beat sugar and butter until well combined.
- Add the eggs and mix well.
- Add buttermilk and reduced apple cider and mix until well combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, and spices.
- Add dry ingredients to wet ingredients and stir just until combined.
- Fill donut pan about 1/2 full – see notes.
- Bake for 10-12 minutes or until lightly browned.
- Cool on a wire rack for 5 minutes.
- Remove from pan.
- Combine the cinnamon and sugar if you are doing the Cinnamon Sugar Coating
- If using the glaze, be sure to see the note below.
- Melt butter in a microwave-safe bowl and cool slightly.
- Dip donuts in the cooled butter and immediately coat both sides with the cinnamon-sugar mixture and set on a wire rack.
- Serve warm or room temperature.
- Store leftovers in an airtight container.