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Old Fashioned Baked Apple Cider Donuts

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Irresistibly delicious, these baked Apple Cider Donuts are easy to make, soft and moist, with apple cinnamon flavors that taste like fall in every bite.

Old Fashioned Baked Apple Cider Doughnuts | 31Daily.com

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And a little healthier too with the addition of greek yogurt.

While these baked donuts are made using 6-cavity doughnut pans, they can easily be converted into doughnut holes by using a mini muffin pan. Or even baked in standard-size muffin tins with a few extra minutes of baking.

A simple shake with cinnamon sugar finishes them beautifully and deliciously.

Who could resist these perfect fall-flavored Baked Apple Cider Doughnuts? Not anyone in my house.

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Old Fashioned Baked Apple Cider Doughnuts

Old Fashioned Baked Apple Cider Doughnuts | 31Daily.com
Old Fashioned Baked Apple Cider Doughnuts | 31Daily.com

Old Fashioned Baked Apple Cider Donuts

Yield: 12 Doughnuts
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Irresistibly delicious Apple Cider Donuts. While these doughnuts are baked using 6-cavity doughnut pans, they can easily be made into doughnut holes by using a mini muffin pan. Or even baked into standard size muffin tins by adding a few more minutes of baking.


Apple Cider Doughnuts

  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • Dash of ground cloves
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup apple cider
  • 1 cup sugar
  • 1/3 cup plain Greek yogurt
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • 2 large eggs


  • 2 tablespoons cinnamon-sugar


  1. Preheat oven to 350°F. Lightly grease two standard doughnut pans.
  2. Combine flour, baking powder, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl; stir with a whisk.
    Whisk together apple cider, sugar, yogurt, oil, and eggs in a medium bowl. Add yogurt mixture to flour mixture, and stir until combined. 
  3. Coat two (6-cavity) doughnut pans with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350°F for 12-15 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert doughnuts onto a wire rack.
  4. While the doughnuts are still warm, place 1 or 2 in a paper bag filled with cinnamon-sugar. Gently shake and repeat until all of the doughnuts are coated.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 284mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 2g

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    1. Thank you, Bailey! I like to store them in an airtight container at room temperature — after they have cooled completely.

  1. dear Stephanie i love your web site it is such a refreshing site with new and old cooking ideas i especially love the old recipes from years gone by thanks again for you and your site i have become a loyal follower of you

    1. Thank you so much, Frances! You’ve made my night! I do love both new and old recipes and ideas. In fact, one of my favorite ways to spend an evening is to comb through old cookbooks that I’ve collected over the years, read their stories, and imagine what life might have been like back then. And other nights find me pouring over newly published cookbooks and recipes. And somewhere in between — I find things I love and hope you will too!

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