Baked apple cider donuts

Baked apple cider doughnuts

Total Time
30 min
15 min
15 min
These doughnuts taste like the seasonal treats you love, but they’re baked instead of fried. Made with whole-wheat pastry flour, they boast whole-grain goodness and less sugar than most recipes you’ll find. And they’re packed with apple flavor, from both fresh apple cider and unsweetened applesauce. The batter is thick and difficult to spoon into the doughnut pan; we highly recommend using a pastry bag or ziplock bag to pipe it out.


Cooking spray

4 spray(s)

Whole wheat pastry flour

2 cup(s)


7 Tbsp, divided

Ground cinnamon

1½ tsp, divided

Baking powder

1 tsp

Table salt

¼ tsp

Unsweetened applesauce

1 cup(s)

Apple cider

½ cup(s)

Vanilla extract

1 tsp


1 large egg(s), lightly beaten

Unsalted butter

1 Tbsp


  1. Preheat oven to 350°F. Lightly coat 2 (6-slot) silicone doughnut pans (¼-cup capacity each) with nonstick spray.
  2. In a medium bowl, combine flour, ¼ cup sugar, ¾ teaspoon cinnamon, baking powder, and salt. In a separate medium bowl, whisk together applesauce, cider, vanilla, and egg. Add applesauce mixture to flour mixture; stir until well combined. Scrape batter into a large zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pans. Bake at 350°F until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Cool in pans 2 minutes; remove donuts from pans.
  3. In a small bowl, combine remaining 3 tbsp sugar and remaining ¾ tsp cinnamon. Lightly brush tops of doughnuts with butter; dip each doughnut, butter side down, into bowl of cinnamon sugar to coat.
  4. Serving size: 1 doughnut