Apple Cider Doughnuts.

I’ve had serious cravings for apple cider this week — I’m attributing it to the crisp, windy weather.  It just stuck in my brain like a delicious, lingering reminder: “Apple cider… apple cider… APPLE CIDER!”

I finally stopped at the store on the way home from work and picked up a carton — and promptly poured myself a mug of it upon my return home.  I swaddled myself in blankets, watched my favorite fall time movie, and sipped my cider.  Sighs of contentment followed.

I’ve been dreaming about these pumpkin doughnuts since I made them a few weeks ago, and got to thinking, “I should figure out a way to adapt them using apple cider.”  A few, easy tweaks later: poof!  Apple cider doughnuts.  A seriously scrumptious tie with the pumpkin ones.  Oh so tasty!

If you find yourself with a sweet hankering in the morning, you should totally whip these up.  Until then… I can’t guarantee that the crazy, “APPLE CIDER!” hankering in your head won’t shut off.

Apple Cider Doughnuts

Recipe adapted from Blue Eyed Bakers
Makes about 12 medium doughnuts

For the doughnuts, you will need:

1 and 3/4 c. all-purpose flour

1 and 1/2 t. baking powder

1/2 t. salt

1/2 t. cinnamon

1 t. apple pie spice

1/3 c. canola oil

1/2 c. light brown sugar

1 egg

1 t. vanilla

1/2 c. apple cider

1/2 c. milk

1. Preheat oven to 350 degrees.  Spray a 6-cavity doughnut pan with cooking spray and set aside.

2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and apple pie spice.  Mix well and set aside.

3. In a large bowl (or the bowl of an electric mixer with the paddle attachment), whisk together brown sugar, egg, vanilla, oil, apple cider, and milk.

4. Slowly add flour mixture into wet ingredients, mix until well combined — careful not to overmix.

5. Using a piping bag or a freezer bag with the corner cut off, pipe half of batter into prepared doughnut pan.

6. Bake 12-14 minutes, or until doughnuts spring back when slightly pressed.

7. Turn doughnuts onto wire rack and let cool.  Repeat steps 5 and 6 with remaining batter.

To make glaze, you will need:

1/2 c. powdered sugar

2 to 3 T. apple cider

1. In a small bowl, whisk ingredients together.

2. Using whisk, drizzle frosting over top of cooled doughnuts.

Note: If you’re not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the glaze until just before serving or they may get soggy.

Doughnuts will keep, at room temperature in an airtight container, for up to 3 days.


  1. I will not lie to you that the cravings for something sweet and freshly baked doughnuts are rather killing. Just like you, once it crosses my mind, it becomes impossible to satiate those cravings by anything other than homemade doughnuts; apple cider doughnuts after reading your post and writing down the recipe 😉 The fact that they stay fresh (without glaze coating) for up to 3 days helps to know that there will always be a couple of the available to bite over the weekend. Can’t wait for Friday evening!


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