These apple cider donuts are the ultimate fall treat—soft, tender, and packed with warm spice. Using a spice cake mix as the base makes them incredibly easy to whip up, while reduced apple cider adds a concentrated, tangy apple flavor that shines through. Coated in cinnamon sugar, they taste just like the ones from your favorite orchard, but you can make them right at home in about 30 minutes.
Ingredients
- 1 cup (240 ml) apple cider
- 1 box (15.25 oz / 432 g) spice cake mix
- 2 large eggs
- 1/3 cup (80 ml) vegetable oil (or melted butter)
- 1/2 cup (120 ml) buttermilk (or whole milk)
- 1 tsp vanilla extract
- For the coating: 1/2 cup (100 g) granulated sugar
- 1 tbsp ground cinnamon
- 4 tbsp (56 g) unsalted butter, melted (for brushing)
Instructions
- Reduce the cider: In a small saucepan over medium heat, bring the apple cider to a simmer. Let it cook, stirring occasionally, until it reduces to about 1/4 cup (60 ml). This takes about 10 minutes. Watch it closely at the end so it doesn’t burn. Remove from heat and let it cool slightly.
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 6-well donut pan (or two pans if you have them) with non-stick spray.
- Mix the batter: In a large bowl, whisk together the spice cake mix, eggs, oil, buttermilk, vanilla, and the reduced apple cider until just combined. The batter will be thick and slightly lumpy—don’t overmix.
- Fill the pans: Spoon the batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the donut wells, filling each about 3/4 full.
- Bake: Bake for 9–11 minutes, until the donuts spring back when lightly touched. Let them cool in the pan for 5 minutes, then turn them out onto a wire rack.
- Coat: While still warm, brush each donut with melted butter, then dip in the cinnamon-sugar mixture to coat evenly. Serve warm or at room temperature.
Tips
- Don’t skip reducing the cider: This concentrates the apple flavor and removes excess water that would make the donuts gummy. If you’re short on time, you can use 1/4 cup of store-bought apple cider concentrate, but the flavor will be less fresh.
- Use a donut pan: If you don’t have one, you can bake the batter in a greased mini muffin tin for about 10–12 minutes, creating donut holes. The texture will be slightly different but just as delicious.
- Don’t overmix: Overmixing the batter can make the donuts tough. Stir just until the dry ingredients are moistened—a few lumps are fine.
- Storage: These donuts are best eaten the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, but note that the coating may soften.
Serving Suggestions
Serve these donuts with a hot cup of coffee, spiced tea, or a glass of cold apple cider. They’re perfect for a fall brunch, a Halloween party, or a cozy weekend breakfast. For an extra indulgent treat, warm them slightly and serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
- Maple glaze: Instead of cinnamon sugar, whisk together 1 cup (120 g) powdered sugar, 2 tbsp maple syrup, and 1–2 tbsp milk to make a glaze. Dip the cooled donuts in the glaze and let set.
- Apple chunks: Fold in 1/2 cup (75 g) finely diced fresh apple (like Honeycrisp or Fuji) into the batter for extra texture and apple flavor.
- Add a pinch of nutmeg: If you love spice, add 1/4 tsp ground nutmeg or allspice to the batter along with the cake mix.
- Gluten-free: Use a gluten-free spice cake mix and ensure your other ingredients are gluten-free. The texture will be slightly more delicate, but they’ll still be delicious.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. The cinnamon-sugar coating will soften over time, but they’ll still taste great. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 3–5 minutes, or microwave for 10–15 seconds. If you want to freeze them, do so before coating: freeze the uncoated donuts on a baking sheet, then transfer to a zip-top bag for up to 2 months. Thaw at room temperature, then brush with butter and coat with cinnamon sugar.
Frequently Asked Questions
Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar is a completely different ingredient and will ruin the flavor. Stick with sweet apple cider (unfiltered apple juice) for the best results.
Can I make these without a donut pan? Yes, you can use a mini muffin tin to make donut holes. Fill the muffin cups about 3/4 full and bake for 10–12 minutes. The texture will be slightly denser, but they’ll be just as tasty.
Why are my donuts dry? Overbaking is the most common culprit. Check them at 9 minutes and remove them as soon as they spring back. Also, make sure you measure the buttermilk correctly—too little liquid can dry them out.
Can I use a yellow cake mix instead of spice cake mix? Yes, but you’ll need to add spices. Mix in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger to mimic the spice cake flavor.
Can I use apple juice instead of apple cider? Apple juice will work, but it’s less tangy and has a milder apple flavor. Reduce it the same way, and consider adding a squeeze of lemon juice to brighten the flavor.
How do I get the cinnamon sugar to stick better? Brushing the donuts with melted butter while they’re still warm is key. The butter acts as a glue for the sugar. If the donuts have cooled, the butter won’t soak in as well, so reheat them briefly before coating.
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