If you’re like me and love everything apple and cozy spices, then you’re going to absolutely adore this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe. Seriously, these doughnuts are soft, tender, and bursting with apple cider flavor, plus that cinnamon maple glaze takes them to a whole new level of yum. I first tried making these on a crisp fall morning and just knew I had to share this wonderful recipe with you because it’s fan-freaking-tastic and perfect for any apple season craving.

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Why You’ll Love This Recipe

Simple and Wholesome: Made with real apple cider and fresh apples, it’s not just tasty but also feels comforting and natural.
Baked, Not Fried: You’ll get that classic doughnut flavor without the extra oil—lighter but still rich and moist.
Irresistible Cinnamon Maple Glaze: The glaze is a perfect combo of sweet, spiced, and just a touch of coffee flavor that really makes these special.
Perfect for Any Occasion: Breakfast, brunch, afternoon snack, or dessert—these doughnuts always impress without needing complicated effort.

The image shows a group of doughnuts with a smooth, light beige glaze covering their top surfaces. Each doughnut has one round hole in the center and a slightly rough, crumbly texture inside where some are broken or bitten. The doughnuts are laid on a brown paper surface with pieces of white parchment paper scattered around. There is a shiny red apple near the center top of the image and a dark brown star anise near the upper left side. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Baked Apple Cider Doughnuts with Cinnamon Maple Glaze, apple cider doughnuts, baked fall donuts, cinnamon maple glaze recipe, homemade apple donuts

Ingredients You’ll Need

These ingredients come together beautifully to create a doughnut that tastes like a warm hug in autumn form. A quick heads-up: reducing the apple cider intensifies its flavor, so don’t skip that step—it really makes the doughnuts pop!

Flat lay of chopped honeycrisp apple pieces, a small mound of dark brown sugar, cinnamon sticks, ground cinnamon and nutmeg powders in neat piles, a drizzle of golden maple syrup pooling slightly, melted and browned butter with its rich caramel color, a swirl of apple butter, and a sprinkle of cinnamon sugar crystals, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Baked Apple Cider Doughnuts with Cinnamon Maple Glaze, apple cider doughnuts, baked fall donuts, cinnamon maple glaze recipe, homemade apple donuts

Apple cider: Pick a fresh, good-quality one since it’s the star flavor here. You’ll be reducing it, so it becomes more concentrated.
Salted butter: This adds richness and helps with a tender crumb; melted butter ensures smooth batter.
Vanilla extract: Great for enhancing the apple and spice notes; use pure vanilla if you can.
Eggs: Room temperature eggs mix better and give the doughnuts that perfect rise and texture.
Apple butter: Adds depth of apple flavor and moistness—don’t swap this for plain applesauce.
Dark brown sugar: For that molasses-y sweetness that complements the spices perfectly.
All-purpose flour: The base for the doughnuts; sift it if you want extra lightness.
Baking powder and baking soda: Both give the doughnuts a nice rise and fluffy texture.
Ground cinnamon, nutmeg, and ginger: Classic autumn spices that bring warmth and aroma.
Kosher salt: Balances sweetness and enhances all the flavors.
Honeycrisp apple: Fresh apple pieces add bursts of juicy texture—Honeycrisp is my favorite for its perfect balance of tart and sweet.
Cinnamon sugar: Tossing the apples in this gives a lovely little sweet crunch inside the batter.
Maple syrup: For the glaze, I always use pure maple syrup to get that deep flavor.
Powdered sugar: Helps create that smooth, sweet glaze texture that clings beautifully to the doughnuts.
Instant coffee: A small but mighty addition that adds complexity to the glaze without tasting like coffee.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe is already full of cozy fall flavors, but hey, let’s make it your own—don’t hesitate to tweak spices or swap toppings based on what you enjoy!

Add nuts: I once added chopped pecans to the batter for a nutty crunch, and my family went crazy—especially good if you like texture contrast.
Gluten-free version: Try using a 1:1 gluten-free baking flour blend and add a teaspoon of xanthan gum to keep the doughnuts nice and tender.
Spice it up: For a little extra warmth, I sometimes toss in a pinch of cloves or cardamom—you can feel free to experiment with your favorite spice blends.
Different glaze flavors: If you want a twist, swap out the instant coffee in the glaze for a bit of orange zest or bourbon for adult-friendly treats.

How to Make Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

Step 1: Reduce the Apple Cider

Start by pouring the apple cider into a saucepan and bring it to a boil over high heat. Then lower to a simmer until it reduces down to about half a cup—this makes the apple flavor so much richer and sweeter. I usually keep an eye on it so it doesn’t burn or reduce too much; you want syrupy but still pourable.

Step 2: Mix the Wet Ingredients

In a big bowl, whisk together the boiled cider (half a cup), melted butter, room temperature eggs, apple butter, vanilla extract, and dark brown sugar until everything is combined and smooth. Trust me, having your eggs at room temperature really helps the batter mix up beautifully without lumps.

Step 3: Combine the Dry Ingredients and Apples

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt. Gradually add the dry mix into the wet ingredients, stirring gently just until combined. Overmixing can make the doughnuts tough, so stop as soon as there are no big pockets of flour. Then, toss your chopped fresh apples in cinnamon sugar, and fold them into the batter carefully.

Step 4: Bake Those Doughnuts

Preheat your oven to 350°F and grease your doughnut or muffin pan with melted butter. Spoon the batter into the pan cavities, filling each about halfway to two-thirds full. Bake for around 12-13 minutes until the doughnuts are set and lightly golden. I like to do a quick toothpick test just to make sure they’re perfectly done—not too wet in the middle but not dry either. Let the doughnuts cool for 5 minutes, then gently release them from the pan.

Step 5: Make the Cinnamon Maple Glaze

In a small saucepan, melt the butter over medium heat and let it brown slightly until it smells toasty—about 2-3 minutes. This step adds incredible depth to the glaze that you won’t want to skip. Take it off the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon until smooth. The coffee adds that subtle earthiness without overpowering the sweet glaze. Dip each doughnut right into the glaze or drizzle it on top. Pro tip: I highly recommend eating a few warm straight from the pan. You’re welcome!

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Pro Tips for Making Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

Apple Cider Reduction: Don’t rush this step—reducing the cider properly makes the doughnuts extra flavorful and moist.
Mix Gently: Overmixing the batter can make your doughnuts dense, so fold ingredients carefully until just combined.
Use Room Temperature Eggs: I learned this trick to get a better texture and easier mixing for the batter.
Brown Butter Glaze Base: Let the butter brown slightly for richer, nuttier glaze—a small extra step that is so worth it.

How to Serve Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe

The image shows several round donuts with a light tan glaze that has small dark specks, arranged on a wooden board with some parchment paper. The donuts have a smooth, shiny top layer of glaze and a soft, spongy cake underneath that is a darker tan color. Some donuts are whole, while others are broken to show the crumbly inside texture with visible small chunks. Among the donuts is a red and yellow apple and a white ceramic cup filled with light brown coffee, garnished with two star anise pieces. The entire scene is set on a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7 - Baked Apple Cider Doughnuts with Cinnamon Maple Glaze, apple cider doughnuts, baked fall donuts, cinnamon maple glaze recipe, homemade apple donuts

Garnishes

I like to sprinkle a little extra cinnamon sugar or chopped nuts on top of the glaze for a pretty finish and extra texture. Sometimes a dusting of powdered sugar works just as well if I’m in a simple mood. Adding a thin slice of fresh apple or a little cinnamon stick on the side can make the presentation pop for breakfast guests.

Side Dishes

These doughnuts pair wonderfully with a warm cup of chai tea, apple cider, or even a latte. For a full brunch, I serve them alongside scrambled eggs or a fruit salad for a balanced meal. A bowl of Greek yogurt with a drizzle of honey is also a nice pairing to keep things light but flavorful.

Creative Ways to Present

For special occasions, I’ve arranged these doughnuts stacked on a rustic wooden board with seasonal decorations like cinnamon sticks, mini pumpkins, and fresh apple slices around. Wrapped in parchment paper tied with twine, they also make charming edible gifts. Another idea I tried was serving them warm in small mason jars layered with whipped cream – total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover doughnuts in an airtight container at room temperature, and they stay good for about 2 days. I find that letting them come back to room temperature or warming briefly in the oven keeps the texture lovely and soft rather than soggy.

Freezing

This recipe freezes surprisingly well! Once the doughnuts are fully cooled, wrap each in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you want a treat, just thaw overnight in the fridge and warm them gently in the oven before glazing.

Reheating

Microwaving works in a pinch, but I prefer reheating in a 300°F oven for a few minutes to revive that freshly baked texture. Then dip or drizzle with the cinnamon maple glaze fresh so it’s perfect and a little melty.

FAQs

Can I make these doughnuts without an apple butter substitute?

Apple butter adds moisture and apple flavor that’s hard to replicate exactly, but if you don’t have any, unsweetened applesauce can work as a substitute. Keep in mind it might change the texture slightly, so use a little less or adjust your wet ingredients accordingly.
Why do we reduce the apple cider before adding it to the batter?

Reducing the apple cider concentrates its flavor and sweetness, which gives the doughnuts that rich, apple-packed taste. If you skip this step, the doughnuts might taste a bit watery or less flavorful.
Can I use a doughnut pan or muffin pan for baking?

Both work, but doughnut pans give you that traditional doughnut shape and texture, while a muffin pan is a handy alternative if you don’t have a doughnut pan. Just adjust baking time slightly and fill the cavities no more than 2/3 full.
How long do these doughnuts keep fresh?

Stored in an airtight container at room temperature, they stay fresh for about 2 days. After that, they might dry out, so freezing any extra doughnuts is a great idea.
What if I don’t have instant coffee for the glaze?

You can omit the instant coffee if needed—it adds a subtle depth but isn’t essential. Alternatively, a tiny pinch of espresso powder or even a drop of strong brewed coffee can work if you want to experiment.

Final Thoughts

This Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe is one of those cozy, feel-good treats I return to every fall because it’s incredibly easy and endlessly delicious. It’s the kind of thing that makes your kitchen smell like autumn and fills your home with warmth. I promise you’ll get compliments every time you bring these out—so go ahead, make a batch and enjoy the sweet magic of apple cider doughnuts without all the frying fuss!