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Perfect Baked Apple Cider Pumpkin Donuts: Easy Recipe

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These baked apple cider pumpkin donuts are soft, moist, and packed with warm fall spices. Coated in cinnamon sugar, they’re the perfect easy treat for autumn mornings or brunch.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) apple cider, reduced to ¼ cup
  • 1 large egg, at room temperature
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk, at room temperature
  • For the cinnamon sugar coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Reduce the apple cider: Pour ½ cup apple cider into a small saucepan and bring to a simmer over medium heat. Let it bubble gently for about 10 minutes, stirring occasionally, until reduced to ¼ cup. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. In a separate medium bowl, whisk together pumpkin puree, reduced apple cider, egg, melted butter, vanilla, and milk until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into the prepared donut pan, filling each cavity about ¾ full.
  7. Bake for 11 to 13 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 2 minutes, then turn out onto a cooling rack.
  8. While donuts bake, mix granulated sugar and cinnamon together in a shallow dish.
  9. While donuts are still warm, brush each lightly with melted butter, then immediately dip into the cinnamon sugar mixture, turning to coat all sides.
  10. Place coated donuts back on the cooling rack to set for a few minutes. Serve warm or at room temperature.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor. Use room temperature ingredients for best results. Do not overmix the batter. Work quickly with the coating while donuts are warm. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and vegan butter.

Nutrition

Keywords: baked donuts, apple cider donuts, pumpkin donuts, fall donuts, cinnamon sugar donuts, easy donut recipe

Find it online: https://cookdella.com/perfect-baked-apple-cider-pumpkin-donuts-easy-recipe/