Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
These baked apple cider doughnuts are packed with warm fall flavors like cinnamon, nutmeg, and maple. Moist and soft, they’re coated in a delicious cinnamon maple glaze, making them the perfect cozy treat for breakfast or dessert. Unlike fried doughnuts, this baked version is lighter but just as satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 doughnuts
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Doughnuts:
- 1 cup apple cider (reduced)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Cinnamon Maple Glaze:
- 1 cup powdered sugar
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Reduce the Cider: In a saucepan, simmer apple cider over medium heat until it reduces by half. Let it cool.
- Prepare Dry Ingredients: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Mix Wet Ingredients: In a large bowl, beat melted butter, brown sugar, and granulated sugar. Add eggs, vanilla, and cooled reduced cider.
- Combine Wet & Dry: Gradually add dry ingredients to wet ingredients, alternating with milk. Stir until just combined.
- Fill Doughnut Pan: Grease a doughnut pan and spoon or pipe the batter into each cavity, filling them ¾ full.
- Bake: Preheat oven to 350°F (175°C). Bake for 12-15 minutes, until a toothpick inserted comes out clean.
- Cool: Let doughnuts cool in the pan for a few minutes, then transfer to a wire rack.
- Make the Glaze: Whisk powdered sugar, maple syrup, cinnamon, milk, and vanilla extract until smooth.
- Glaze Doughnuts: Dip each doughnut into the glaze and let the excess drip off. Place on a wire rack until the glaze sets.
Notes
- For a cinnamon sugar coating, brush warm doughnuts with melted butter and roll in cinnamon sugar.
- Use gluten-free flour for a gluten-free version.
- Store doughnuts in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
