Description

These Baked Apple Cider Doughnuts with Cinnamon Maple Glaze are a perfect fall treat, combining the flavors of spiced apple cider doughnuts with a rich, toasted butter and maple glaze. Lightly baked to tender perfection and topped with a sweet cinnamon maple glaze, these doughnuts offer a delightful balance of spice and sweetness that’s ideal for celebrating the autumn apple season.

Ingredients

Scale

Doughnuts

1 1/2 cups apple cider
2 tablespoons salted butter, melted
2 teaspoons vanilla extract
2 large eggs, at room temperature
1/4 cup apple butter
1/2 cup packed dark brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1 honeycrisp apple, chopped (about 1/2 cup)
1 tablespoon cinnamon sugar

Cinnamon Maple Glaze

4 tablespoons salted butter
1/3 cup maple syrup
3/4 to 1 cup powdered sugar
1 teaspoon instant coffee
1/2 teaspoon cinnamon

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350° F. Grease a 6-cup doughnut pan or a 12-cup muffin pan with melted butter to prevent sticking.
Reduce Apple Cider: Bring the apple cider to a boil over high heat, then reduce the heat and simmer for 10-15 minutes until it’s reduced to about 1/2 cup. Remove from heat and allow to cool to room temperature.
Make the Batter: In a large mixing bowl, stir together the cooled boiled cider (1/2 cup), melted butter, eggs, apple butter, vanilla extract, and dark brown sugar until well combined. Add the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt, mixing just until combined. Toss the chopped honeycrisp apple with cinnamon sugar, then fold them gently into the batter.
Fill and Bake: Divide the batter evenly among the prepared pan cavities, filling each 1/2 to 2/3 full. Bake for 12-13 minutes, or until the doughnuts are set and a toothpick inserted into the center comes out clean. Remove from oven and let cool for 5 minutes. Run a knife around the edges to loosen and invert the pan to release the doughnuts.
Prepare Glaze: While the doughnuts bake, make the cinnamon maple glaze. In a small pot over medium heat, add the salted butter and allow it to brown slightly, about 2-3 minutes until it smells toasted. Remove from heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon until smooth and glossy.
Glaze and Serve: Dip or drizzle the warm doughnuts with the cinnamon maple glaze. It’s highly recommended to enjoy a few while still warm for the best flavor experience.

Notes

These autumn spiced doughnuts are the perfect way to celebrate the fall apple season!
Ensure the apple cider is fully reduced to concentrate flavor.
Use honeycrisp or another crisp apple variety to add pleasant texture.
Glaze thickness can be adjusted by varying powdered sugar amount.
Store doughnuts in an airtight container and glaze just before serving to maintain freshness.

Nutrition

Serving Size: 1 doughnut
Calories: 251 kcal
Sugar: 15g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg