A Sweet Ending: Apple Cider Donuts

October screams pumpkin spice and everything nice, right? But what about the other seasonal flavors that typically get put on the back burner (pun intended!) for Fall? Seasonal produce, such as cranberries, butternut squash and pears, is all at the peak of freshness from September through November, as well as spices, including maple, cinnamon and nutmeg. I’m here to provide you hopefully with a relief from the pumpkin craziness with an apple cider recipe that is perfect as an after-dinner sweet treat or a slow morning’s pastry with a hot cup of apple cider or coffee.

Apple Cider Donuts


  • 1½ cup apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 egg
  • ¾ cup milk
  • 2 Tablespoons butter, melted
  • 2 teaspoons vanilla
  • 4 Tablespoons butter
  • ½ cup sugar
  • 1 teaspoon cinnamon 


  1. Preheat oven to 350 degrees with donut pan in oven.
  2. Boil cider for 15 minutes to reduce to half. Pour into measuring cup.
  3. Directly into measuring cup, add melted butter, milk, vanilla and egg. Stir to combine.
  4. In a separate bowl, add flour, baking soda, baking powder, cinnamon and salt. Whisk to combine.
  5. Add wet ingredients to dry and whisk to incorporate.
  6. Remove donut pan from oven and spray with nonstick spray. Spoon mixture into donut molds ¾ full. Bake for 10–12 minutes.
  7. Combine sugar and cinnamon in a bowl.
  8. Once donuts are finished baking, remove from pan and brush with melted butter. Coat with cinnamon-sugar and enjoy warm.