Apple Cider Donuts

Baked donuts are a fun and easy breakfast treat that are really nothing more than a donut shaped muffin. Sorry not sorry to ruin the magic. But, I wanted to break that spell to inspire you make your own donuts! You can get donut pans at most stores that sell kitchen gear and they are $6-7 each only. So so so good and because they are baked you can enjoy a variety of donut creations without the heartburn inducing oil bath of other donuts.

This apple cider donut recipe is one of many I’ve created over the years. The apple flavor comes through without being overpowering or tart. The addition of pumpkin pie spice, versus just cinnamon, gives your donuts a tasty fall-inspired aroma of the cool season. It can also be made gluten free easily by swapping the all purpose flour with a GF 1:1 baking mix; I suggest Bob’s Red Mill because it’s easy to find, affordable, and gives consistent results. Want to make this recipe right now and you don’t have time or space for donut pans? You can bake them as muffins by adjusting the baking time by a few additional minutes. Make a double batch though because these are delicious and go quick!

Apple Cider Donuts

This tasty fall-inspired baked good will fill your kitchen with the aromas of the season. You can make this flight and fluffy recipe as donuts or as cupcakes. Whether you’re making them for house guests or a weekend brunch, these donuts are sure to impress. Make a double batch because they’ll go quick!
Servings – 12


  • 2 6 mold non-stick donut pans


  • 1 cup apple cider (Not vinegar)
  • 2 Tbl melted coconut oil (Or other neutral oil or butter)
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup non-dairy milk (I use oatmilk for baking)
  • 1 tsp vanilla
  • 2 cups all purpose flour (or sub 1:1 GF blend)
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice (or cinnamon)
  • 1/4 tsp salt


  • Preheat oven to 350 F.
  • Whisk dry ingredients together. In a separate bowl mix wet together. Combine the wet ingredients into the dry and fold to mix, but leave some lumps like when you make pancakes.
  • Spray donut or muffin pan with oil and fill each mold to the top with the batter.
  • Bake 10-12 min. Let cool for 1 minute in the pan then remove donuts by carefully flipping the pan over onto a wire rack. Sprinkle with turbinado sugar while still slightly warm. Let cool completely before serving.
  • If making these as muffins don't use pan liners. Spray the muffin tin with oil. Fill each mold 3/4 of the way. Muffins may take as long as 15 minutes to fully bake. Use a cake tester or toothpick to check the center.

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